LuLu's Kitchen by Lucy Buffett & Jimmy Buffett

Author:Lucy Buffett & Jimmy Buffett
Language: eng
Format: epub
Publisher: Grand Central Publishing
Published: 2016-04-25T16:00:00+00:00

BURGER BLISS & OTHER BLESSINGS

I Googled the word “cheeseburger.” There were more than 15.4 million possible results, and when I Googled “cheeseburger recipe,” there were more than 1.24 million. Clearly, there are many, many ways to prepare and enjoy a good burger; it basically defies any hard and fast rules. Honestly though, if you don’t know how to make one, it’s probably easier just to head down the road to your favorite burger joint. I hope that would be LuLu’s if you’re in the neighborhood! But if you’re going to give it a shot, here are some suggestions.

For whatever reason, men simply have better grill skills. Or at least that’s been my experience. Maybe it’s that the women are smarter, staying indoors in the cool AC, slicing tomatoes and washing lettuce while the menfolk sweat it out over a hot grill. I’m just sayin’ it’s something to think about.

Don’t skimp on the quality of the meat or the amount of fat in it. Now is no time to start second-guessing your decision to make a cheeseburger, and there’s no such thing as a “diet” cheeseburger. So you may as well buck up and make a nice, juicy one. The higher the fat content, the tastier the burger; sorry, but it’s true.

I always like to butter my toasted buns. (Somehow that sounds naughty, but I’m okay with that.) I like my onions grilled, I choose Swiss for my cheese, and yes, I like a little Heinz 57®. The perfect burger is as personal as the perfect gumbo. Some people are super-picky and want theirs “just-so”; others pile on every topping they can find, messy stains be damned. Whatever blows your skirt up, sister!

There are as many marinades and sauces on the market as there are opinions as to which is best. For the purposes of this recipe, I’m doing it my way. And my way, you may have figured out by now, tends to be the simple way. I don’t dredge my burger in anything, no steak sauce, no Italian dressing, no soy sauce, or anything else. I simply salt and pepper the meat; once patties are made, the grill takes care of the rest, bringing out the meat’s natural flavor.

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