Today is the last day I will be blogging about burgers for a while, I promise.
Once you come to terms with the fact that the best-quality beef or combination of beef and pork makes the best burger, then you are another step closer in the search for the perfect burger.
If you make sure to use good, locally baked bread, then you are even closer, as you are if you also use good quality cheese, as we examined about earlier in the week.
So all that is left is the toppings, right?
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What a long list that can be. Even excluding condiments such as mayonnaise and ketchup, tomato and lettuce, there is still a world of good things to grace a burger, but I have two favorites: smoked bacon and a fried egg.
I am sure you are not surprised at the bacon, but the caveat I would throw in is that it should be the best quality bacon you can find. The best is found on-line at places like Benton’s Bacon and Hams.
But the egg may raise some eyebrows. Adding a soft-cooked egg on top of a dish is an old chef’s trick. The richness of the yoke is as good as any man-made sauce and adds a rich element you just can’t find anywhere else. I am sure you will not be surprised if I suggest farm fresh eggs.
I hope you enjoy your summertime burgers, and that some of this week’s suggestions made your burgers even better.