The (another one of many) perfect burger(s), this time White Castle style. These were amazing! Next time I won't use my electric griddle though, it turns on and off too much so the onions don't caramelize as they should. Instead I'll get a cast iron griddle for the stove top. Key is when you think the burgers are read, cover with a bowl for a minute or 2 to steam the buns. Fries were also phenomenal, garlic and shallots browned in garlic oil and then tossed with cilantro.
Getting a meat grinder so I can grind my own. I think Peter Luger grinds a porterhouse for their burger, can't hurt to try. Will be a fun summer.
Did half with bread and butter pickles, half without. Ketchup, good dijon and yellow mustard were all onhand for dipping. All were delicious.
Hard to photograph the steam
