Friday, March 30, 2012


(It took me this long to notice that there is a special text box for post titles. Posts should look more uniform from now on.)

I'm not much of a meat eater, not for health reasons but mainly by preference. I seem to crave vegetables, salads, cheese, and crunchy foods. However, I do love certain meats, and among them is the hamburger. I don't like any old hamburger—never buy them at fast food places or lunch counters—but I do love a juicy grilled hamburger, like the ones I used to enjoy before anyone worried about cholesterol,  the carcinogenic properties of grilled food, or pink slime.

Since my first few attempts at grilling went so well, I decided to branch out and grill meat, the food that most people probably associate with grills immediately. I went online and did sine reading on the subject, and I enjoyed the variety of approaches and instructions:
  • Never add onions. Then you have meatloaf.
  • Never flip a hamburger more than once.
  • Cold meat doesn't stick to a hot grill.
  • Don't flatten the hamburger!
  • Make a dent in the center of each patty.
  • Pack the meat tightly and your burger will be tough and dry.
  • Grill 4-6 minutes until beads of blood appear. Then flip.
The first opinion I read in only one place. The others I read numerous times, so I took heed. I bought some fresh hamburger that wasn't super lean and some sturdy buns. Then I fired up the grill and cooked four burgers. Learning from past experience, I skewered the onions before grilling them, and that worked well. I toasted the buns, added a bit of cheddar to the burgers, and had a great supper.

1 comment:

  1. I do love burgers. They're too often poorly done and regarded as junk food, but a well-executed burger is divine. I think I might just have to make some soon...