Just before Don Carrigan interviewed me for the Portland Maine WCSH6 TV Show 207, he was on the show cooking burgers with Rob Caldwell. He's right, these are indeed "tasty." I presented him with this painting during the interview.
Fresh Ground Beef, 90% lean
Dry Onion Soup Mix
The key to a great burger is great ingredients, and just the right amount of time. 90% lean cooks faster, but tastes better, so keep watch.
Add flavor and juiciness with a little steak sauce and dry onion soup mix. Mix it up and squeeze it down, but go easy here – too much just makes a mess. You could also use a little Worcestershire sauce or chopped onions. Make a generous size patty. Not too thick, it will be easier to cook evenly.
Cook on high or medium high heat on the grill. Don’t squash flat while cooking. This will force the juice out, and leave a less tasty burger. Grilling time depends on the grill and your taste. Practice.
I think cheddar cheese makes the best cheeseburger. After all, if you can't taste the cheese, what's the point?
Toast the roll. Go cold if you're in a hurry, but a toasted roll with a little butter is the crowning touch.
Condiments are up to you, but a well cooked burger is tasty just by itself.
All prints come signed, matted and framed in an 8x10 frame.
Price includes shipping.