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The beginning of the year always has me a bit reflective. I tend to spend a lot of time thinking about what the new year will bring, and what I want to take into it. One of the things I’m super pumped for this year is the travelling we have planned.
We already have a trip to Austin, Texas booked and ventures to Ocean City, Maryland and Lake George, New York are in the works too. We’re also debating a fall/winter trip and I’m hoping to make it up to Boston too. It should be a great year for travelling!
One of my little traveling traditions is to pick up a cookbook from everywhere we visit. I’ve amassed quite a little collection – and one of my goals for the year is to use them more. I picked up Spike Mehdelsohn’s The Good Stuff after a D.C. trip a few years ago. We had eaten as his restaurant We, The Pizza and loved it. The Good Stuff is pretty much a guidebook to turn your kitchen into a burger joint – never a bad thing!
There’s nothing terribly revolutionary here. No overly fancy ingredients – but the process makes such an awesome burger. Whip up an easy, special sauce, toast your buns, and wrap the burger in wax paper before serving and you’ll never be running for takeout burgers again!
Awesome At-Home Burgers
(from The Cook Stuff Cookbook)
Makes 6 Burgers
30 oz. ground sirloin
6 potato buns, cut in half
Salt and pepper
6 slices America cheese
6 leaves iceberg lettuce
6 tomato slices
6 red onion slices
12 pickle slices
Good Stuff Sauce
Make 6 burger patties from the ground sirloin and refrigerate. Prep your toppings and cut 6 sheets of wax paper. to wrap the burgers in.
Heat a large skillet on medium-high with just enough oil to cover the bottom. When the oil starts to smoke, reduce heat to medium and add patties. Season with salt and pepper. Cook for 3 minutes, flip, cook for another minute. Add cheese slices to the top, cook for another minute and a half, then cover to melt the cheese.
Toast the buns.
Place each burger patty on a toasted bun and top with lettuce, tomato, onion, pickle, and Good Stuff Sauce. Wrap each burger in wax paper and let rest for 2-3 minutes before serving.