Maybe it’s the quality of meat I tend to buy but I prefer my burgers with virtually no condiments at all. In the summer, I make 1/2 pound patties out of grass fed beef and cook them medium rare before putting them on a slightly buttered and toasted brioche bun. Other than maybe a thick slab of swiss and/or bacon, I eat them just that way. So good.
Skip the carbs and do Whole Food 365 Organic ketchup.
Yum! Just had a grass fed with 365 and an artichoke! So delish!
“Maybe it’s the quality of meat I tend to buy but I prefer my burgers with virtually no condiments at all. In the summer, I make 1/2 pound patties out of grass fed beef and cook them medium rare before putting them on a slightly buttered and toasted brioche bun. Other than maybe a thick slab of swiss and/or bacon, I eat them just that way. So good.”
I’m with you there, Pard.
We grind our own meat and bake our buns.
Using a FoodSaver we do #5 batches and freeze the ground meat (also grind pork) in 4oz, #1/3 and 8 oz. packages. Lasts a long time and we KNOW it’s high quality.