Burgers: Go Fancy or Go Simple?
Like many other Americans, I hosted a BBQ on the 4th of July. Unlike many Americans, I was expecting some seriously finicky eaters to attend: vegetarians, food critics, and a whole posse of eco-conscious yoga instructors. Frankly, I was nervous about crafting a menu. I felt like I had two choices: Go fancy or go traditional. In other words: Pander to the need for diversity (salmon, turkey, and veggie burgers) . . . on whole-wheat buns . . . with exotic spices and condiments. Or fire up a mountain of 80% lean beef burgers, toast the regular-Joe buns, simply point at the ketchup bottle, and let the anti-carnivorous eat grilled peppers, salad, and chips and dip.
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Thanks to the input of my wife, Dorothy (a vegetarian with unusual compassion for meat lovers), we made a little bit of everything. She is Polish so this is in her blood; she makes way too much food knowing that we can always store leftovers.
But when I was taking orders from guests, I discovered that familiarity is what people want. Nearly every guest asked for a simple burger, and not the ones made with a special blend of pork and beef. Not the ones mixed with pepper, salt, cayenne, and spices randomly pulled from the overflowing spice rack. And not the ones with pre-cooked bacon strategically placed inside the patty, which I thought would be the killer recipe of the day.
I even had someone ask me how I seasoned my burgers, and he had just eaten a non-seasoned burger. I told him the secret was in the grilling technique.
What's your killer burger recipe?
by James Oliver Cury
Pictured: Bacon Swiss Burgers with Tomato and Avocado
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