Can We Talk 2

Oh, the Summer Hamburger

         One of the joys of summer is fixing a hamburger the way you want it. I could do a buffet table just for burger toppings!

         First, you have to decide how you want it cooked: dripping blood, just a little pink in the middle, pink almost gray, well done, or charred. Then there's the kind of bun: onion, brioche, whole grain, seeded, or plain? Cheese or no? If so, what kind? I'm currently into Monterrey Jack. But extra sharp cheddar or white cheddar are always winners. Swiss or provolone will do. Preferably no cheese food or cheese products.


         What kind of condiments? Besides salt and pepper, that is. Mayonnaise, Miracle Whip, mustard of choice, ketchup, which to choose or mix. I'm fond of lemon tarragon mustard or spicy brown mustard. Dijon was top choice for a long time. I don't want it premixed with mayo; I prefer to do that myself. I've watched with interest as people swirled around several with a plastic utensil. I usually stick to just two or just one if the mood strikes. I'm not into ketchup that much.

         If the burger is assembly line prepared, it might be thin enough to take lettuce and tomato. My home burgers are too thick, even in the George Foreman grill, to accommodate tomatoes, lettuce, and all the other stuff. I always make them available to my guests. Onions are necessary. But will they be Vidalia, Bermuda, or red? Chopped or sliced? Then pickles. Dill, sweet, or bread and butter? Chips, long slices, or relish? Or spears on the side?


         If you want to go a step further, there's mushrooms. Raw or cooked. To cut down on oil, I use a little water after they start to shrink and brown. I stir them up, then cover with a lid. I throw in some whole basil leaves for flavoring. They're yummy on burgers, especially with cheese. Or have as a side dish.

         It's crossed my mind that I could leave out the burger and just put the toppings in a bowl and mix. Add mixed greens and eat like a salad. Or toss on a bun for a meatless burger.

         I have opted for ground turkey burgers or buffalo burgers, but not for company. They do have a different texture, but we like them. I haven't been able to tell the difference between ground chuck and regular ground beef in burgers. Some swear they can. But it is wonderful to have all these options! Who needs side dishes?


         We usually have watermelon or cantaloupe or both with our burgers and all Sunday or holiday meals all summer long. Corn is a frequent side as my dad loves it.