The But­ton Burger

The Pilot - - Focus - The But­ton Burger

I adore burg­ers.

I’d con­fi­dently es­ti­mate that a full quar­ter of my culi­nary ex­per­tise is based solely on grilling meat, and a quar­ter of that again is home­made gourmet burg­ers of all kinds.

I keep a port­fo­lio on my lap­top com­plete with dates, times and photos of ev­ery sin­gle unique burger I’ve ever cre­ated, and have them reg­is­tered as my in­tel­lec­tual prop­erty when I can.

So, it’s safe to say that burg­ers are my forte.

In­deed, in al­most ev­ery kitchen I’ve worked in that al­lowed free cre­ative range, I’ve in­vented a line of gourmet burger to add to the menu.

I’ve thought up burg­ers such as the Flyin’ Hawai­ian, a burger with pineap­ple slices and smoked ham; The Ti­tanic, a mas­sive burger with pulled pork, ba­con and melted ched­dar cheese; along with a plethora of oth­ers.

I once made a burger, though, that I haven’t in­cluded in any res­tau­rant menus be­cause not only does it hold sig­nif­i­cant sen­ti­men­tal value to me, but I planned on sav­ing it for my own res­tau­rant one day.

That be­ing said, I’m also a food writer now and as such, I feel the need to share this burger with all you fine read­ers so that you can ex­pe­ri­ence this taste bud car­ni­val for your­selves.

In­gre­di­ents:

2.5 lb. ground beef 1 medium onion 1/3 block shred­ded mozza cheese 2 cups bread crumbs 3 tbsp. savoury 1 tbsp. melted mar­garine or but­ter 2 tsp. corn starch 1 tsp. salt Olive oil as needed

Terry Bursey The Food Dude 2 tsp. sugar 1 drop­shake gravy brown­ing Kaiser buns

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