Monday, April 22, 2013
Your burger needs a buddy. A few Burgerly Accoutrements: Romaine lettuce, sliced beefsteak tomatoes, sweet Vidalia onions.
Every so often, the Missus and I will get a jones for grilled meatstuffs. And it doesn’t always have to be a thick, juicy steak (not that there’s anything wrong with that!) - sometimes hamburgers and hot dogs are just what the doctor ordered.
To make those burgers and dawgs happy, we had plenty of condiments in our condimentarium. Ketchup, sure - the Missus is never without a goodly supply of ketchup near to hand - but also yellow mustard, wasabi sauce, sriracha mayo, and coarse-grain Dijon mustard. Of course, the traditional Hamburger Helpers were on hand as well: lettuce, tomato, and sweet Vidalia onion.
I don’t know how you like your burgers, but I’m a medium-rare guy. Rare’s OK, too. I like it to be kinda cool and red in the center, e coli be damned. As for hot dogs, I like to grill ’em until they get a nice char on the outside... there’s nothing as tasty as a well-charred Frankfurter Sausage.
The only unfortunate aspect of the whole affair? Too many leftovers. Which, of course, is not unfortunate at all.