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.
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