Back-to-basics today!
This burger was created from minced chuck steak from local beef cattle, cooked direct on the cast iron grid (flat side up) 350 deg F. The meat was minced and seasoned simply with onion granules, salt and pepper then formed into patties using a burger press. Once the burgers had been on the grill around 15 minutes and had beautiful char marks on both sides, we brushed them with our mustard/tabasco mixture to create a sweet, hot crispy bark, flipped the burger and place mature cheddar on top to melt a little before building our finished bun.
We toasted the buns, spread our special lettuce relish on and placed the burger on top. The perfect accompaniment to bring out the beautiful taste of this good quality beef. Great ingredients, cooked with respect.
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