- Fresh Kaiser rolls from Bings Bakery
- 50% Ground Chuck/50% Ground Sirloin blend freshly ground from Herman's Meat Market
- Aged Canadian white cheddar
- Caramelized onions
- Homemade roasted red pepper mayonnaise
The Weber was hoping for a day like today. Good quality ingredients and a good fire always make for a tasty dinner. I lit the coals and set up a two zone fire with med-high heat. I like the two zone fire for burgers because i can easily move a burger to the cooler side in case of flare ups. The indirect heat side also works perfectly for toasting the buns while the burgers finish up. As for the beef, I made some pretty big burgers. I got 4 patties out of 1.5 lbs of beef. The ground chuck was for the fat to keep things juicy, and the sirloin was for the flavor. I may have spoiled myself out of ever buying grocery store shrink wrapped stuff again. Two other things I learned from today: really good cheese is really expensive and really good cheese is totally worth it.
So now I have to ask. What is your Ultimate Burger? Is the beef the priority, or the toppings. Do you crave the classic with lettuce, tomato, mustard and ketchup? Or is your ultimate burger more of a bistro burger with artisan breads and pestos. Is bacon on your must have list? Often overlooked is what kind of bun or roll is to hold your masterpiece. Just a couple of questions to get your creative burger juices flowing. Let me know what you think!