If you're a meat eater, you most likely like burgers. If you like burgers, you most likely have some sort of burger guidelines or standards. For example, I like a charred and crispy on the outside, slightly rare on the inside burger with American cheese, lettuce, pickles and mayo or a special sauce on a soft bun. We all have our favorites, and while I have my preferences, there aren't too many burgers that I would turn away.
When coming up with my version of the Prongburger, described as a BBQ double cheeseburger, I decided that the burger would have to have cheddar cheese, a homemade smoky BBQ sauce, bacon and fried onions. Last night I had my practice run. I bought potato hamburger buns, nice and dense and soft. I fried up the onions in some butter and oil, using sherry to deglaze them and seasoned them with salt and pepper. I made what is pretty close to my typical BBQ sauce, but I added liquid smoke to it, giving it that mesquite bbq taste of Texas. I had never used it before, and it was interesting when my apartment smelled like a tailgate when I woke up this morning. I fried up the bacon, and then fried the burgers in some of the bacon fat-was that wrong?
Soon it was time for the last key "ingredient": the assembly. Starting from the bottom bun, I spread some BBQ sauce on the bun, then a few slices of bacon, followed by a patty, a melted slice of cheddar, the other patty, another melted slice of cheddar, the fried onions, and then more BBQ sauce spread on the top of the bun. I was happy with the assembly, because the burgers and accoutrements did not slide around, although they had some slippery potential. I learned a couple lessons, and am ready to take the Prongburger on for real on the 17th.
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