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The First Burger of Grilling Season

I Believe I Am Finally Nearing Burger Perfection

Due to a streak of unseasonably perfect spring weather here in Portland, I cleaned off the grill and fired it up today to cook a burger. The result is depicted above. It was ABSOLUTELY FANTASTIC.

After years of tinkering with my burger construction, I believe I am nearing perfection. For those interested in trying, here is the magic combo:THIS RECIPE:

“Thin But Juicy Chargrilled Burgers” by Kenji Lopez-Alt 

This is my all-time favorite method. Click it for a gift link.

MEAT:Traditional Burger Blend from Flannery BeefThis was recommended to me by several burger enthusiasts. It was excellent, rich, with a luscious meaty flavor. However, for $15 a pound (including shipping) I am sure I could find something nearly this good from one of our local butcher shops at a much lower price.

CHEESE:Kraft Deli Deluxe American

This has become my go-to. I am eager to try Cooper Sharp but I have never been able to find it!

BUN:Regular Hamburger Bun from Franz (our local mass-market bakery)

DON’T USE FANCY BUNS! This is my personal bugaboo!

NO BUNS WITH SEEDS OTHER THAN SESAME

NO WHEAT BUNS

NO WHOLE GRAIN BUNSNO SOURDOUGH BUNS

NO HARD BUNS OR ROLLS THAT SHRED THE ROOF OF YOUR MOUTH

All this applies to BBQ sandwiches as well!

For other sandwiches, the sky’s the limit for weird buns I guess.

CONDIMENTS:

Heinz KetchupFrench’s Mustard

Vlasic Pickles

BestFoods Mayo (this is Hellman’s on the East Coast)Roma TomatoLettuce (Normally I use Green Leaf Lettuce but they were out of it so this time I used Iceberg)

Try it out! If you have improvements I would love to hear ‘em!

IMPORTANT NEWS ALERT!

Sometime in the coming weeks this thing is becoming a REAL NEWSLETTER - meaning it might come out more regularly and be more professional and all that crap! And it’s gonna have a name and a logo, as you see on the right!

WHAT DOES THIS MEAN FOR YOU, YOU MIGHT BE ASKING?

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