Burger Time!

It was sleeting like crazy when I arrived home from work this evening. Sleet, however, didn't stop me from grilling up some hamburgers for dinner.

Now, I ask you: Is this a fine-lookin' burger, or what?


If you're interested in making Django-style hamburgers, here's what I do ...

Prep

Start with 1 lb of quality ground meat -- ground chuck or ground sirloin
Portion-out the meat into thirds
Ball each portion, and then flatten 'em until you have three half-inch thick/three-inch diameter patties
Season each burger with Worcestershire sauce and hot paprika
Place burgers in refrigerator for 30 minutes prior to cooking -- it'll help 'em hold their shape

Cook

Grill - preferably on a charcoal grill (apologies to Hank Hill) - or fry until the juices just start running clear
Place a slice of cheese on each burger (I prefer Swiss cheese)
Place burgers in a shallow pan and cover with foil for 5-10 minutes

Serve

Place burgers on buns -- the cheaper the bun, the better it'll taste ... trust me
Garnish with tomatoes, onions, and dill pickles
Add copious quantities of French's® mustard, Duke's mayo, and - if you're a Communist - ketchup

Mangez!