About a Burger
I am not a sweet girl. That is to say, I don't have a sweet tooth and rarely crave sweets, although plenty of people would tell you that I also lack a sweet disposition. And they wouldn't be wrong. I don't do niceties. I find them tedious and superficial. I'm more of a brutally honest, got-an-opinion-I-wanna-share (generally a strong one) kinda gal. My propensity of having something to say is inexhaustible until I am exhausted. (My husband is a very very patient man.) So can you even imagine just how persistent a food craving might be for this little piggy? (Me, that's me!) Trying? Now multiply that by an exponential factor of your choice. Ok, quantitative emotional math aside, just trust me: My cravings demand immediate satisfaction.
I woke up craving a burger. Actually, I'd say ~75% of my food cravings are for burgers. Guess it's the 'Merican in me :) That, or I have to 'fess up to belly-flopping onto the New American Gastropub bandwagon. Its truffle-oiled claws are sunk deep...
Rummaging around in the pantry, I find some ingredients that will do just fine.
Had I ground beef, it would have been simple:
form patty --> pan fry to medium --> bun, condiments, and serve.
Turkey, though, needs a bit of a boost. Finely chop garlic, onions, sage (or whatever fresh/dried herb(s) on hand); sweat on low until onions are translucent; season with S&P to taste.
Assemble like so. (Note: Key notes and measurements in the subtitles, friends, so read 'em.)
Form patties. Pan fry over medium. Cheese me.
Tips: Cast iron is a great indoor sub for the grill, cuz it get's screaming hot for a good char. I start with the lid on for a minute or two to let the patties steam. This ensures that the turkey is thoroughly cooked in the middle. Remove lid and sear two minutes on each side to get that delectable crust. If you're working with beef, skip the lid and go for the pink middle, obvi. Under normal circumstances, I'd throw the patties under the broiler for a minute after topping with cheese, but as we've established, my oven is basically a dormant Smaug, so I popped the lid back on for a wee minute to get a nice melt.
ET VOILE! Did I sneak some fresh guac on top? You bet I did, cuz #everythingisbetterwithguac. And what about the little nuggets nestled in its side? As every good burger needs some fries to hold hands with, I threw together some fried pickles. Read on, my hungry friend, read on.
Tips: Measurements vary depending on how many pickles you are frying and how big. Just make sure that you have sufficient flour, egg, and breadcrumbs to thoroughly cover the pickles along each step. In the gallery, I show the pickles in a pile for visual effect, but it's best to coat the pickles two or three at a time in each step. For a perfect fry, you need to create actual delineated layers, like rings of a tree, not a paste mixture of flour, egg, and breadcrumbs.
These fry up really REALLY quickly. I cannot stress that enough, so don't drop them in until you are ready with paper-toweled plate on the side and spider (that's a skimmer for you non-Chinese) in hand. Once the pickles progress into golden-brown goodness, get 'em outta there to drain! They will continue cooking for another minute or so. Mix mayo with a dash of Sriracha and maple syrup for a dipping sauce (or, you know, whatever combo works for you).
Burger coma is a unique variation of "meat sweats" for me, perhaps even a category unto its own. There is no satisfaction quite like the satiety that comes from downing a tasty burger and crispy fries. There are moments in life, mundane and remarkable, in which I feel decidedly American. For someone who generally feels very Chinese in America and very American in China, these moments devoid of conflict and dualism are savored for their clarity and simplicity. Until my next burger craving, then, which will definitely be sooner rather than later.