Beef - It's What's For Dinner...

Saturday was burger night in my house.  I decided to try something a little different than just the standard griddled fare that I usually cook up.  So, I took some tips from a recipe for an Animal Style, In-n-Out burger off their secret menu.

Using a post from A Hamburger Today, as inspiration I set about my task.  I didn't stay true to the recipe (I am not at the "grind your own" stage just yet), but I did hit on some of the keys to this style. 

I started the griddle heating, while I sliced a yellow onion and set about turning it into the onion jam using the technique in the recipe.  Using about 2 1/2 ounces of 80/20 chuck for each burger, I hand pattied the beef into thin disks.  After applying salt and pepper, I placed the patties on the lightly oiled griddle and applied yellow mustard to the raw side.

Better Living Through Chemistry

It is certainly strange for a Blog that is about burgers to start off by reviewing something that isn't a burger.  Call me, "strange", but that is just what I am about to do.

Frito-Lay, the fine purveyors of many of our favorite snack items, have recently introduced a new line to the Doritos family.  The new Late Night All Nighter line includes three flavor choices; Cheeseburger, Taco, and Jalapeno Poppers.

What with Doritos being a nacho flavored, tortilla chip, the Tacos-at-Midnight seemed like a no-brainer to me.  Jalapeno Poppers flavor?  Yeah I can see that.  But Cheeseburger?  Really?

What am I doing here?

I love the hamburger in all of its glorious forms. Greasy, little sliders to over-sized monsters, and everything in between. My personal favorites are the simple cheeseburgers usually found in little mom & pop restaurants, but I am willing to give almost anything a try.  With that in mind I have decided to join the roughly eleventy trillion other people who are currently posting their thoughts on the state of the all things burger.