Burger Time

Burger Goodness

Hard to beat a good burger. I like mine thin and cooked in a hot pan, more surface area to get all nice nice. I use a 3-1 ration of 80/20 Chuck to 90/10 Sirloin mixed together. Chuck is definitely the way to go as far as a nice burger, but the sirloin adds a little in the flavor department. I get about 6 thin burgers from a pound and a third of total ground beef. I season the outside liberally with salt and pepper and just a touch of garlic powder. I get my pan just about as hot as I can get it and about 3-5 minutes a side should do it. American cheese is my favorite burger cheese. It melts nicely and doesn’t over power the burger. Brown up the bun a little in the burger pan and BOOM- Burger. Don’t forget those kosher pickles and oven fries. And go for a double if you’re crazy. I’m crazy. Word.