“I like mine with lettuce and tomato, Heinz 57 and french fried potatoes, a big kosher pickle and a cold draft beer, well good God almighty which way do I steer…”
Hey folks, this is Nona, your pets blogger, filling in for Lindsey, who added an extra day to her three-day weekend. I am quoting Jimmy Buffett, the poet laureate of beach bums, for two reasons. First, to me nothing says long holiday weekend like cooking cheeseburgers on the grill and second, I HAVE TICKETS to Jimmy Buffett’s Labor Day weekend show in Manassas! Holla!
So I plan to take a holiday from being a good calorie-watcher and indulge in at least one cheeseburger while I am in paradise, and I may take a little sip of a margarita, too.
This got me thinking about what makes a diet-busting worthy cheeseburger and a hurts-so-good margarita.
I am a purist when it comes to burgers. I don’t like to load them down with a lot of stuff before they are cooked. Salt and pepper and a charcoal grill are all that is needed to make a tasty burger. Gas is OK, but charcoal adds so much flavor that it’s pretty hard to beat.
I also think if you are going to enjoy a burger, you have to be willing to ignore the fat grams and use beef that is no more than 80 percent lean. If I have to use extra lean beef or buffalo, I brush the burgers with a little olive oil before grilling so they aren’t too dry.
Now when it comes to toppings, I love muenster, cheddar or pepper jack cheese (all three work well together too), lettuce, homegrown tomatoes or none at all, pickles and barbecue sauce (Don’s Best or Camp Sauce are good choices.) I also love sauteed mushrooms and bacon.
As for margaritas, I actually skip the blender and make mine on the rocks. I use four or five ounces of Daly’s sour mix, an ounce of fresh lime juice, an two ounces of really good gold tequila, and an ounce of amaretto, which adds a new layer of flavor to the ‘rita. Shake it all up and pour over ice into a heavily salted glass.
If I were going to add the booze to the blender, I found this recipe (after the jump) for a frozen concoction, a mango margarita, that sounds heavenly.
Tell me how you would blend the perfect margaritas or top the tastiest cheeseburger in your own version of paradise.
2 (1.5 fluid ounce) jiggers tequila
1 (1.5 fluid ounce) jigger triple sec liqueur
1 (1.5 fluid ounce) jigger fresh lime juice
1 mango – peeled, seeded and sliced
4 ice cubes
1/4 cup mango nectar
In a blender, combine the tequila, triple sec, lime juice, mango, and ice. Blend until ice is finely crushed. Sweeten with mango nectar to your liking.