Last night, Dan and I decided to make hand-packed burgers, something he has been doing successfully since college. As much as I try to not compare other burgers to his, I can’t help it. They have grown to be one of my favorites and last night we decided to elevate our toppings. Usually, these delicious burgers are packed with Worcestershire sauce, salt, pepper, and shallots (occasionally there will be a brown sugar and coffee rub, too). Instead of use shallots in the burgers, we made crispy shallots that are good enough to eat alone; I’d compare them to a cross between caramelized onions and onion rings. Simply chop a few shallots and sauté in butter until they brown/crisp. To lessen our chances of having a heart-attack while eating these burgers, we made kale chips instead of fries. Surprisingly, we both enjoyed the kale chips and will probably eat them again. To make a good dinner better, we topped it off with a couple of German beers and enjoyed all of the prosts inside the caps.