I admit I’m not a burger kinda guy. Or a steak kinda guy either.
But, I’m occasionally found at the charcoal grill doing that thing us guys do, grilling burgers and, sometimes, steak.
What fascinates me though is this article by the daily meal claiming something other than my personal experience.
I mean, my search for daily lunches out and about usually leaves me yearning for the deliciousness of my home grilled burgers. Not the opposite.
And, admittedly, not a burger kinda guy, I will only occasionally back down and order a burger out somewhere where there isn’t much of a choice on the menu.
Although there’s much to be admired in a menu that is plentiful yet not excessive, to obviate stress.
I’ll also admit that I don’t have a penchant for toppings, finding them obstrusive. Seeing them as an effort to hide blandness.
I’ll, maybe, enhance with a slice of raw onion. Maybe a slice of garden tomato in August and September. Never ketchup, mustard, or really anything else. I see the option for cheese as a very personal and intimate choice one makes on their own terms, but, I’ll pass.
Salt is added In my burgers, not just On my burgers while preparing, not while eating.
A large bowl of sour kosher dill pickles, cold and crisp, is a must.
But, if the daily meal sees that giving instructions to making sub-par restaurant-quality burgers, instead of the more delicious ones I find at home, perhaps I’m missing something.