Cheeseburgers, and ‘ritas, in paradise
“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.
INGREDIENTS (Nutrition)
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
DIRECTIONS
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.
September 4, 2009 - 12:51 PM
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I agree that burgers don’t need to be loaded down with stuff before cooking! Too many people mess them up with eggs and fillers and even too many spices – save those things for the meat loaf (it needs it). For the burgers, I like them with lettuce, cheese, onions, sweet pickles and Miracle Whip. Or ketchup, mustard, pickles and onions. Or cheese, onions, jalapenos and barbecue sauce. Or… you get the picture! I love ‘em with almost anything! It’s such a shame they are so bad for you. I could probably fix them a different way each day of the week.
I have to comment on a burger I had a few weeks ago in Vegas. Mario Batali has a restaurant called Carnevino at the Palazzo Hotel-the type of place you could easily drop severl hundred dollars on dinner for two. We passed by the restaurant on our way out of the hotel ans noticed a board advertising their new 30$ burger brunch. Pricy, but hey…its Mario Batali and the price included 2 Bloody Mary’s. So we went for it. And OMG were we glad we did!!! First off, the Bloody Mary’s were TO DIE FOR and I’m picky about my Bloody Mary’s-the right blend of vodka, tomato and horseradish is essential and easily ruined. Anyway…when the burgers arrived we were floored. They were easily 8 inches across and were served with black truffle mayo and chianti infused mustard….so indulgent!!! In addition we had homemade gorgonzola potato chips and an arugula green salad. Once I picked up that burger, I didn’t put it down…I never wanted it to end!! It was so good in fact that we went back the next day and for another round. It was worth EVERY calorie!!
Ooh, I’d never considered amaretto in a margarita before, but I think I’m going to have to add some to my next batch! (I’m a fan of amaretto in pretty much everything.)
I also prefer my ‘ritas on the rocks and stay pretty typical: tequila, triple sec, lime juice, simple syrup. Sometimes I substitute pomegranate syrup for the simple syrup.
My dad makes the best hamburgers. There very simple. He grills them with Dale sauce, then serves them with just lettuce, mayo and onion. The best!
I have to say that my favorite rita combines 2 parts tequila (I am partial to Margartitaville), 1 part Roses Lime Juice, and 1 part triple sec. Pour over rocks on a salted rim…to die for
I read your artical about area ice cream stores and would just like to leave this comment. When Bratchers charges a $1.50 for one scoop of ice cream, I will go elese where. I believe in makeing a profit, but that is crazy.
I’m with you on the 80/20 hamburger. You simply can’t make lean hamburger taste juicy and cook it all the way through (which you should really do, unless you grind your own hamburger). So lately I’ve been messing around with a technique that’s a cooking school standard: mash a slice of white bread with a quarter cup of milk to form a paste and mix this with the meat. You can also add some garlic, salt and pepper as long as you’re “messing” with the meat anyway.
THIS WORKS SO WELL! You can’t over cook them. They are moist and tender all the way through even when you let them go too long. Try it. We also use a really nice grill that we make ourselves. Google “german grill” to have a look at it. You have to be serious about charcoal grilling to justify one, but it’s a very sweet grill!
For my base burger, I go with the 85/15 meat, but add worcestershire sauce to the mix to keep them nice and juicy. I add a little Montreal Steak seasoning as well.
I have had rave reviews by adding finely crumbled gorgonzola cheese to the meat before I make them into patties (blue cheese works if I cant get any gorgonzola). Adding the crumbles to the meat lets them melt into the patty during cooking leaving a very very nice juicy flavor.
I also like making five-alarm burgers by adding Jalapeno flakes to the meat, (diced jalapenos make the burgers fall apart) and then topping with pepper jack, sliced jalapenos and salsa.
Simple burgers have their place in the american cookout, but I like flavor in my beef, which is why I mix in different flavors into the patty. With the exception of my five-alarm burgers, I don’t like loading condiments on top (onions, mustard, mayo, ketchup, bacon, lettuce, tomato, etc…)
ALSO. this gadget is a must-have: http://www.foodnetworkstore.com/p-472663-0%2092%20430%201017-Specialty-Tools_Elizabeth-Karmel-Steakhouse-Hamburger-Press.aspx
It makes the perfect size patty, and does the center indentation that prevents hamburgers from turning into meatballs on the grill!
key west grill, asheville, nc
they’ve been around since 1976 in the same location, wow!
best cheese burgers ever, juicy but not greasy. tasty as hell
and not fake,(ain’t nothing like the real thing baby!)
they are too kill for.
hot wait staff too. real fries also. been there a few dozen
times, any time while in nc. best island drinks anywhere.
we can’t wait to go back. in our mind we;re going to carolina.
the best to you, quervo