I went home for lunch today and prepped my grill. I also got my hands greasy, forming meat into patties. And thus starts my annual observance of National Burger Month.
Like a dragon at rest, the grill lies, ready to awaken and unleash its fire.
It just needs to be started.
James Beard is sometimes called the "Father of American Gastronomy." This is his favorite burger.
More information here
2 pounds ground beef
3 tablespoons finely grated onion
1 tablespoon heavy cream
1 teaspoon salt
Freshly ground black pepper
4 hamburger buns, toasted.
Meat is on the grill.
Others lie in wait, hopeful for even the smallest nibble. Alas, they do not know that they are out of luck.
And then come the buns.
It was the purest essence of burger.
The two most notable parts of this burger were the onion and the cream. The taste of onion was subtle-- the burger had an unmistakably onion flavor, but because the onion was finely grated, I got the sense that the onion was just lingering around, as if disembodied into a vaporous presence. The cream lent the whole burger a velvety texture. This was a successful burger-- one that did not need condiments to dress it up. No ketchup, mustard and cheese were necessary to make it exciting.
Tune in tomorrow for Day 2.