08 June 2009
It's always been a really good hamburger for me. Not necessarily large, but made with great stuff, and properly cooked.
My favorite burger place uses Angus beef, never frozen, seasoned only with salt and black pepper, and grilled over hardwood charcoal. It's nestled into a toasted, chewy, thin bakery roll. There is more burger than roll.
I like mine topped with red onions and dill pickles; sometimes with jalapenos and American cheese. Never, ever mayo, and I'm and anti-ketchite, so brown mustard only need apply.
My comfort with burgers dates to childhood, when my grandfather, an ardent griller, taught me how to properly grill. Use the right kind of charcoal, newspaper to get the fire going (never lighter fluid - it leaves a bad taste), adjust the airflow to nurture the fire, and wait until the coals were covered with white ash before cooking anything. Turn the burgers carefully, never mash them down with a spatula.
I'm from Wisconsin and I like a grilled brat now and then. But hamburgers are my comfort food. What is yours?