Instead of the same overcooked, boring beef patties on plain, untoasted buns for burger season, I wanted to make something better. I have 3 different burgers that with some adjustments take burgers to the next level. We’re making:
- A classic cheeseburger, which reminds you of the diner. It’s fresh, balanced, and no-nonsense.
- A mushroom swiss burger, which is heavy, rich, and savory, from caramelized onions to sliced mushrooms.
- A cowboy burger, the tall, loud burger which fried onion rings, pickles, and a tangy sauce that brings it together.
Each burger uses the right kind of beef, 80/20, cooked to medium, with a homemade burger bun. Keep reading and let’s get burgers on the grill.
