BurgerTime

I bought a bunch of beef last week. I'm working on making all different kinds of burgers. Here, I show you two of them.

Besides steak, burgers are pretty much the definition of caveman cooking. Meat ground up with the fat, thrown on a skillet until the outside is all caramelized. From there, it's all vanity.

I really don't do anything fancy to the meat. No eggs or breadcrumbs or seasonings. Just make a patty, let it come to room temperature and sprinkle a little salt. Also, aren't eggs and breadcrumbs just a meatloaf thing anyway?

Here's the first one I made the other day:

Pepper jack and bacon. This mofo was already stacked, but I topped it off with some sauteed mushrooms and caramelized onions, with a toasted english muffin bun.

I made the next burger just this evening.

 

That's two patties, with caramelized onions and italian cheeses melted in between, with some more cheese on top.

 

I reduced the remaining onions down with some spaghetti sauce and covered the whole thing. Here it is all cut open in all its prone glory.

 

Yeah, I like my burgers a little pink in the middle.