chomp! By Suus

I think the pictures speak for themselves here: as all great couples do, Marbles and I can agree on everything except the constitution of the Perfect Burger.

We agree on a few things: a great burger starts with great quality, organic beef. I’m sure i would be even better to make your own burger out of ground beef and flavorings, but as it is, our local supermarket sells very nice organic beef burgers, which is what we used for burger night. We also agree that a great burger needs to be served on a white sesame seed bun, which has ideally been toasted. And we agree that fried onions are delicious on a burger.

But it pretty much ends there. We disagree, for instance, on the proper sauce: Marbles sticks to ketchup alone, which must be of the Heinz Hot Ketchup variety. I, on the other hand, will not allow any ketchup but Heinz original, complemented by some mayo. Both may be forgone if there is Thousand Islands dressing in the vicinity. Marbles will accept some lettuce and tomato (but strictly for decorative purposes), whereas I like to accumulate as much roughage as possible on top of my meat, with the addition of pickles – Marbles will eat those as a side snack only. Crazy woman!

The main point of contention must be cheese. Technically, every hamburger I consume (about 2 per annum, I’d say) is a cheeseburger. I LOOOVE melty, nommy cheese on top of my burger. But not Marbles. She is a real burger purist.

So: can you tell which burger above was mine, and which was Marbles’? If you could, the below bonus recipe is your special prize. If you couldn’t, by all means, take the recipe. You’re going to need it.

BURGER TIME! grilled onions

• 1 teaspoon olive oil
• 1 medium red onion, very thinly sliced
• 1 medium sweet onion, very thinly sliced
• salt
• 1/2 teaspoon sugar
• 1 teaspoon balsamic vinegar

Heat the oil in a non stick skillet. Place the onion slices side by side in the skillet and sprinkle a generous amount of salt on top. Grill the onions over medium-low heat for about 10 minutes, until they are starting to go soft. Flip them over and grill the other side for at least 10 minutes. When the onions are soft, add the sugar and vinegar and sugar and turn up the heat. Stir the onions around until the moisture has evaporated and the sugar has caramelized.

This entry was posted on Thursday, November 26th, 2009 at 11:48 PM and is filed under Debate, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.