on the griddle
burger with pork rinds
Since it is Memorial Day weekend and I do not have a grill I chose to grill in my apartment. If you do not have a stove top griddle, you should. I have a cast iron one with a grooved grill side as well as a flat surface – I can make pancakes or grill burgers, pork chops, fish, etc. I had mentioned earlier this week Mark Bittman’s burger recipes on nytimes.com and found one of his for ‘The Real Burger’. I really like the idea of simple foods, you should not have to put so many spices in something to make it taste great. As with almost any recipe that I read I modify to my taste…
Ingredients
1 pound not-too-lean sirloin, in chunks
1/4 white onion, peeled chunked
Salt and pepper to taste.
I added
1 garlic clove
a few splashes of worchestershire sauce
two slices of cheddar cheese
Put meat, onion and garlic in a food processor, and pulse until coarsely ground: finer than chopped, mascerated. Add a few splashes of worchestershire and salt & pepper to taste. Form loose patties; you do not want to pack the meat together. (I made three medium burgers)
Now I think it goes without saying that burgers just taste better when grilled over charcoal… BUT if you do not have that opportunity you could use a griddle or just a skillet. I preheated my skillet until it was hot and starting to smoke a little; then grilled my burger for about 3 minutes per side. When I flipped it the first time I added the cheese so it would melt, just in time to put it on the bun.
Add whatever condiments you want. I had some baconmarmalade in fridge so added that, mayo, mustard and ketchup. In lieu of fries I had some spicy pork rinds and a Budweiser.
Hope you all are having a great weekend, it’s not over yet!