HAMBURGER HELPERS

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.

We put on a regular Meat-Fest yesterday.  Burgers three ways: beef (ground chuck and round), bison, and turkey.  And tube-steaks, in both beef and bison varieties.  She Who Must Be Obeyed doctored the burgers up by mixing a goodly dose of Montreal Steak Seasoning into the meat, which gave it a wonderful peppery, garlicky flavor.  And since the patties were going to be grilled (as opposed to searing them in a skillet), she put a dent in the middle of each one, so they would cook up without developing unsightly Burger Bulges as burgers on the grill are wont to do.

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.