Today we embark on the burger journey, one explored by millions of people around the world. There is no need to discuss the history of the burger. You can go to Wikipedia for that. No, today we will start with our first of three types of burger favorites found in bars, fast food joints, diners, specialty burger restaurants and even your finest sit-down eating establishments: The seared triple think patty burger.
This is the burger that the chef can crank out in minutes. The patties can be packed to go as a single, double, triple or even quadruple, but due to their thinness, typically at least two patties are required for the ravenous human to feel fulfilled. Triple is preferable.
First, a hot griddle does a quick grill on one side, and the cook flips it for the second side to sizzle. The burger comes off cooked all the way through. Slap some cheap American cheese on in the last few seconds, so it’s lightly melted at serving time.
Like any burger, what comes next tends to make it rise or crumble in the consumers’ eyes. The bun should be soft and pliable, with the juice oozing into it. Condiments are critical. Everyone likes something different on their burgers, but this type seems to require chopped iceberg lettuce and finely diced onions, along with your signature mustard, ketchup and pickles, as desired. Relish actually often works better on this type of burger than pickles.
The first bite should tell it all. You must get all the ingredients in your mouth in the big chomp. Savor it. Let it roll around your tongue. You’ll know right away whether you want to go back to the eateries serving these types of burgers because when you get done, you’re seriously considering ordering another round. If you have a beer while you’re there, maybe you will get another burger.
This is the burger that the chef can crank out in minutes. The patties can be packed to go as a single, double, triple or even quadruple, but due to their thinness, typically at least two patties are required for the ravenous human to feel fulfilled. Triple is preferable.
First, a hot griddle does a quick grill on one side, and the cook flips it for the second side to sizzle. The burger comes off cooked all the way through. Slap some cheap American cheese on in the last few seconds, so it’s lightly melted at serving time.
Like any burger, what comes next tends to make it rise or crumble in the consumers’ eyes. The bun should be soft and pliable, with the juice oozing into it. Condiments are critical. Everyone likes something different on their burgers, but this type seems to require chopped iceberg lettuce and finely diced onions, along with your signature mustard, ketchup and pickles, as desired. Relish actually often works better on this type of burger than pickles.
The first bite should tell it all. You must get all the ingredients in your mouth in the big chomp. Savor it. Let it roll around your tongue. You’ll know right away whether you want to go back to the eateries serving these types of burgers because when you get done, you’re seriously considering ordering another round. If you have a beer while you’re there, maybe you will get another burger.
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