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Wednesday, June 16, 2010

Zen and the art of burgers

Bow down to the Better Burger.
It towers above your head.
It's not idolatry. I promise.

Makes 3
You will need
  • 1 lb. Ground Beef (between 10-20 percent fat)
  • Apple wood Smoked Bacon 6 pieces
  • Pickapeppa Sauce
  • 2 Tbsp Ground Pepper
  • Buns
  • Lettuice
  • Tomato
  • Vidalia Onion
  • Ketsup
  • Mayo
  • OMG I almost forgot the Extra Sharp White Cheddar
So everyone knows how to cook a burger. The thing that gets ignored most often is picking out the right ingredients. Get the freshest most beautiful things you can find and cook the burgers over real coal at high heat. Beyond that, it's pretty simple.

Make sure your tomatoes are ripe. I'd really be best if you grew your own.

Lettuce should be CRISP and BRIGHT.

Onions should be from Vidalia Georgia. So sweet and juicy you can eat them like an apple.

Bacon Should be THICK and smoked.

So cut up your veggies. However thick or thin you like.

Heat up the grill to HOT. I went ahead and threw my bacon on some tin foil on the side. If you don't like grease fires maybe use a pan. Personally I think the little burnt edges make for some really delicious stuff.

Add 3 or 4 tbsp Pickapeppa sauce and your pepper to the meat and mix .

Make 3 balls with a pound of meat and flatten with your hands right before you toss them on the grill.

Hiss sizzle and flip.

Halfway through side 2 add your cheese and watch it melt!

Stack artfully.

Don't forget the Ketchup and Mayo. 
I could describe the order order of operations for the toppings but let's just leave it at this.

Keep the sauces away from the bun and put them on the meat lettuce or onion so the bread stays dry and together while you are scarfing this thing down.

Also if you can eat this burger without putting it down. You'll be one step ahead of the competition.

And unlike the competition. My burgers actually look like this in real life.


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