noodle

The only burgers I've ever gotten sick off are those horrid Bubba Burgers. I'm convinced they are the Anti-Christ. Every single time I have one I end up miserable.

I first take the Kaisers, cut in half, scoop out most of the inside leaving about a half inch of bread lining the crusty outside (watch not to get too close in the middle of the bottom, it'll make a hole!). Let them sit out just a bit so they get nice and crusty on the outside, but with the halves together so the insides stay soft.

I use the leanest sirloin I can find (usually about 95/5). Mix in garlic powder (which I usually abhor, but it mixes well), Italian bread dipping seasoning, plenty of Sriracha sauce and one egg. Sometimes I'll add a bit of seasoned bread crumbs or stick the middle of the Kaisers in the food processor to make it stck together better.

Grill with natural wood charcoal until medium. Let rest on side of grill away from the heat to drain a bit. Move to a plate lined with four thicknesses of paper towels. Pat the patties (heh) to remove excess grease. Put the pattie in the bottom of the Kaiser roll, top with bleu cheese crumbles, some shredded lettuce and fresh cracked pepper. Or the traditional sharp-cheddar, mustard, ketchup, etc. The hollowed out top of the bun makes more room for toppings and less squishing out the sides.

I love the heat from the sriracha with the lettuce and bleu cheese the best. And Garlic Dill Munchkin pickles. Geez, now I'm starving.

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