May. 30th, 2010

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So I've been planning burgers for a few days now. I had to wait until I felt better (I have an upper respiratory infection and was apparently on the beginnings of a sinus infection). Tonight, I felt pretty good, so I thought I'd do it.

Now, when we do burgers around here, we don't really do anything like a fast-food thing. If we're going to this thing, I do chuck, angus or, when we can afford it, bison. If you've never had bison and can swing it, DO IT. It's lovely. It tastes like hamburgers used to taste, mostly because it's primarily free-range and antibiotic- and growth hormone-free. Anyway. Bison good.

For the veggies in the house, there are portobello mushrooms.

The next rule about my burgers is I avoid regular buns for the most part. The plainest I've been known to use is a big wheat bun or a bollilo-style roll, though I prefer onion rolls or sourdough, or best of all, ciabatta. Yum, ciabatta.

Condiments for these burgers are as widely varied as there are people eating them. I've used horseradish, brown mustard, aioli, homemade barbecue almost doesn't matter. You can grill the buns if you like (aioli makes a lovely spread if so, or garlic butter). A panini press would work if you want the inside toasty and the outside soft; you just put the buns with their backs to each other, buttered/spreaded side to the grill, and gently close the press without pushing down.

ETA: I left out greens! If you need salad on your burger, don't do iceberg lettuce. Please. Use butter lettuce, spinach, alfalfa/radish/broccoli sprouts, arugula, spring greens...anything but iceberg.

One of our favorite things is caramelized onions. )

When you're done, you will have a thick, lovely substance you can practically spread. Goes gorgeously with a creamy, melty swiss cheese. Would mix well with sliced, sauteed mushrooms.

Nngh. Enjoy.


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