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I don’t know about you, but everyone seems to have a perfect burger recipe with all kinds of elaborate toppings like blue cheese crumbles, onion bacon jam, fried eggs etc, the list can be exhausting. I’m more of a burger purest. I like onions, mustard and pickles dressed with lettuce and a slice of ripe tomato served on a nice soft brioche bun. The meat should be an 80/20 blend and minimally handled, don’t squeeze your meat or mix in things. That’s a big no no. A nice crust of kosher salt and black pepper is all that is needed for seasoning the meat and your heat source should be searing hot. I like medium rare, so I do about 3-4 minutes per side based on thickness. Everyone has their way to cook burgers, so do your thing, but try this . . .
Since I love mustard, onions and relish, I came up with a little quick chow chow recipe that is simple to prepare. I take a half a cup of finely chopped kosher dill pickles (you can substitute dill or sweet relish) and a 1/4 cup of finely chopped white onion. I then add a Tablespoon of Melinda’s Amarillo Pepper Sauce, a teaspoon of corse brown or Creole mustard, a few shakes of Melinda’s XXXtra Hot Pepper Sauce, Stir it up and slather all over my toasted or lightly grilled bun.
For the mustard loving crowd out there, it is spicy goodness that just makes your burger sing.