While I don't think I will be doing that crazy 31-days-worth-of-burgers thing, I do think that I should celebrate the occasion by bringing out the beef (and other minced foodstuffs) every now and then. I'll try to be as creative as I was back then, but I have no promises.
I start with what has become my standard recipe for burger. In my past month-long celebration, I did it all: fancy burgers, simple burgers, no nonsense burgers. But through trial and error, this particular configuration has become my very own basic burger. Here it is, the recipe for two burgers:
2/3 pounds organic, grassfed ground chuck
1/2 cup of grated white onion with onion juices
a bit of garlic salt
a bit of freshly ground black pepper
a couple of squeezes of Sriracha (aka hot cock sauce)
And to garnish:
a bit of white onion caramelized
some cheddar to top it all off
Grilled or fried at medium-high heat. 2 1/2 to 3 minutes per side.
Burger at dusk, resting like a jaguar, ready to strike.
Pretty good, if I should say so myself. Welcome to National Burger Month.
Before posting this I looked through all my previous burger posts and reminisced a little. Oh those were good days, simple days. I get misty eyed thinking of some of my old friends like döner kebab burger and Jamaican Jerk burger. They were great pals. Here are my favorites, a few of the bad mofos:
There were others too. All of them were dear, dear friends and I miss them all.