Monday, 07 November 2011
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Cheddar and Onion Smashed Burgers
This is a guest post from Savory Bites.
Last night, Angela invited us over to her place for dinner. Her places reeks of sleek and simplicity. Hidden away in Exchange Place in Jersey City, it’s one of the few buildings where inhabitants enjoy marble kitchen islands, square bathroom sinks with a curving rectangular sprout, and floor to ceiling windows. It’s in short, AWESOME.
Yeah, they ended up looking like sliders…We settled on a simple recipe that we found at FOOD&WINE. The original recipe called for 30% fat, but we could barely find 20% fat at our local ShopRite. Needless to say, 20% is more than enough. The pan was dripping with grease by the time we finished cooking the burgers.
These burgers, like Angela’s apartment, are simple but full of flavor. If you season the burgers well enough, there’s no need for any condiment. The caramelized onions, for me, were the main star, adding some sweetness and depth to the burgers.
One thing that freaked me out about the ground beef at ShopRite was the surprise change in color. While on the outside the meat was beautifully pink, when we started mixing the meat, we found that the inside was brown. Upon further investigation, we found out that the brown comes from a lack of oxygen. Although some sites touted the brown as being perfectly normal, the FDA noted that if all of the meat in the package has turned gray or brown, it may be beginning to spoil. Note to self- don’t buy ShopRite’s ground beef next time. Don’t worry, we’re still all alive… For now.
The burgers were a hit. The 20% fat content surely helped the juiciness, but handling the meat as little as possible helped just as much, if not more. Unless if you’re mixing extra ingredients into the meat, try to touch it as little as possible.
Instead of just using solely cheddar cheese, we also used some monterey pepper jack for that extra spicy kick. I’d like to think that we were quite generous on the cheese. We also made a side of mac-n-cheese, so the three of us consumed two blocks of cheese. Goodness gracious.
And to wash it all down? A lovely bottle of gerwurtz, which provided a bit of the carbonation that your traditional beer would have paired so well. I think our cholesterol skyrocketed by 20 points maybe?
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About the Author
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- From: savorybites
- Name: Jessie
- About Me: Who am I? My name is Jessie and I’m a New Jersey native. I’m an undergrad business student at New York University, but like many people, I share a passion for food. After all, who doesn’t like to eat? For me, food is a sort of therapy and one of my favorite forms of socializing. I don’t consider myself well versed in the food world; I started cooking about a year ago and have had many baking disasters (probably due to my 25 year old oven). I wish I could call myself a food critic, but I lack the writing skills that captivate tastebuds. You’ll find that my early posts are devoid of any details helpful to anyone seeking a critical restaurant review. I’ve improved in my recent posts as well as added more and better pictures, but I still have a long way to go before I become even remotely close to a food critic. What do I like to eat! (?) I love to eat almost everything, so let’s talk about what I don’t like to eat. Well to start
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Comments (5)
*drools* I could probably eat two of those.
YUM!!!!!!!
@kev1nccho1@xanga - agreed.
I especially loved that shot with the whole spread on the table. Nice, simple, and so endearing. I would love this to be something you'd see at my place once I'm on my own.
I like the photos... very stylish and the food looks good too.