I realized I haven't had one of these "yum day" entries in a long time, and I'm fully convinced I haven't been able to make the food look as good on camera as it tastes in my mouth. So I employed my friend to come over and take pictures with her shmancy camera - and she happily complied (for the small fee of two slices of pie).
So here it is: an Italian Three Cheeseburger with Roasted Rosemary Fries.
Inspiration came from the one and only Bobby Flay, who, since we now have cable, has become as much of an idol as that there Barefoot Contessa. The man is a master, further evidenced to me when I borrowed a cookbook from the library (should have added that to my "Living on a Budget" post) entitled "Burgers, Fries, and Shakes", written by none other than Bobby Flay himself. Well, the man owns a burger joint where he does nothing but, so I thought he knew his stuff.
And boy, does he. He's quite particular how a burger should be cooked, and until I gave it a whirl, I realized I'd been doing it all wrong. Here's a sum-up:
-Patties should start out at about 6 oz - a little more than 1/3 pound
-Make a nice indentation in the center on both sides of each patty - this prevents the "puffing up" in the center
-Salt and pepper both sides of the patty. Don't bother adding egg, bread crumbs, and what not. That's a meatloaf. This is a burger.
-Use a grill pan or outside grill - a little vegetable oil should just start to smoke over med-high to high heat. My stove runs pretty hot, so I keep it at medium high and get a nice little char on both sides.
-Cook about 3 1/2 minutes on each side, adding cheese during the last minute and covering it with a metal pan or lid to steam up and melt the cheese. According to Bobby, it's not a proper burger without melted cheese. Amen, brother.
-DO NOT SQUEEZE THE PATTY WITH YOUR SPATULA WHILE COOKING. If you do, congratulations, you've just cooked one of the world's driest burgers.
Seems simple, but I was making all the mistakes I just told you not to do. I made some burgers a couple weeks ago with tomato and gorgonzola... YUM. And I decided to do it again tonight in honor of Ted finishing one more final (one more to go). So tonight, we took a tastebud trip to Italy. It's much cheaper than actually going there.
I cooked the burger as above using mozzarella, parmesan, and asiago cheeses during the last minute. I then toasted the buns in the oven while the fries were roasting, transferred each patty to its bun, and topped with a slice of cooked prosciutto (Italian bacon - can't go wrong there), caramelized onions, roma tomato slices, and spinach. We THOROUGHLY enjoyed them. And then I spanked my little guido and told him to get upstairs and keep studying so that one day, he can bring home the prosciutto.