|I am a woman who is serious about her burgers. You could invite me out for burgers seven nights a week and I would probably show every time! Burgers are my thing, and if you can remember my burger blogs part one and part two, from last March, then you would understand my obsession with this amazing, delicious, beefy miracle. Today at work they featured hamburgers in the hot bar and when I saw the sight of the hamburgers fresh off the grill I knew I had to make a succulent juicy burger, or order one that would have to be delivered straight from heaven. |
| I seasoned the burger simply with just salt and pepper. I don't like to add anything to the meat, onions belong on the bun and the cheese goes just on top of the patty. I want the meat to shine, to be the star, I love the flavor of the beef, so a little salt and pepper does just fine for me. I also like to cook it rare, I know it sounds crazy especially for ground beef, but like I said if your butcher is trustworthy then you don't have anything to worry about. I will say that there is always a risk undercooking ground beef, so in this case if you are uncomfortable with pink meat, then cook it too your desired temperature. 165 is the Servsafe recommended temp where the bacteria is killed. Like I said I prefer it rare.|
The components are just as important as the meat itself, I chose fresh tomato, romaine, pan crisped red onions, a beautifully toasted bun, and Manchego Cheese. I love fresh manchego on my burger. I also made a maple chipotle mayo. My absolute favorite burger of all time, from the Spotted Pig in NYC, has Roquefort, a buttered toasted brioche bun, and a rare, well seasoned patty. It is delightful! Pared with the Speckled Hen Ale, it is to die for!
|Here is the Recipe for the Maple Chipotle Mayo:|
3Tblspn Mayonnaise (You can make your own or buy some from the store)
1T Maple Syrup
2 tsp Chipotle Powder
Combine them and enjoy with a burger or on some sweet potato fries!