The Spring brings many things. Baseball's back, been going on for a couple of weeks now. On May 1st, we celebrate International Day of Labor. May 5th is not only Cinco de Mayo, it is also my good friend Karl's birthday. The second week of May is Bike Week. May also marks the return of this blog. It wakes from its slumber because there are things to celebrate-- namely, National Burger Month.
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.