Wednesday, May 5, 2010
Fast Food Style
While we're on the subject of burgers, I ventured out of hot dog territory for my buddy's 30th birthday party last weekend. I'm no expert on the subject, in fact I can't even tell you what percentage of fat was in the meat I bought. Looked like a lot though.
This photo is a prototype I made the night before the party. Most of the ingredients came from the Reading Terminal Market - coarse ground, half sirloin half chuck beef from the Haltemann Family stand; pickles from AJ pickle patch, onions, iceberg lettuce and tomatoes from Iovine brothers; white american and orange colby cheese from one of the other Amish stands.
Then stopped at Acme for about 7 packs of Wonder Bread rolls. (Hey Metropolitan and Le Bus and whoever else- time to add artisanal fast food style soft burger buns to your repertoire)
What really made it was the special sauce, sort of cross between remoulade and russian dressing. I roasted a tomato, serrano chilis, onion and garlic, mashed them up and pushed it through my trusty old busted up chinoise "borrowed" from the kitchen of Brasserie Perrier a few years ago.. (well seasoned with 10 years of red wine sauce and truffled celery root "bisque") all that folded into a homemade mayo, then some small diced pickles and parsley thrown in.
I know "fast food style" burgers are all the rage right now but damn I love it. There's something about the comfort of a thin, loosely packed patty on a fluffy white bun mixed with just the right amount of fanciness that might be the best thing you can ever eat.