The P.A.

A weekly address from Patrick Adams,
President of St. Louis Community Credit Union

The Best Burger I’ll Ever Eat

On April 18th, 2016, posted in: Uncategorized by

The Best Burger I'll Ever EatThe movie Urban Cowboy was released in 1980. You old-timers remember it well. John Travolta put on a cowboy hat, a pair of boots, a belt buckle, a fake Southern drawl and started a fad where guys who had never seen a cow other than at the butcher counter headed out honky-tonking, looking for love. We were quite the sight. There was even a country song about it: Johnny Lee sang “Looking for Love in all the Wrong Places.” In hindsight, absolutely hilarious. Pathetic, but hilarious.

Thirty-six years later, most of us can’t see our belt buckle, don’t have time for anything fake, and are more likely to wear orthotics in our shoes than to have on a pair of boots. Another country song comes to mind: “Time Marches On” by Tracy Lawrence.

Well, I, for one, found love in the right place not the wrong one, and I never intend on looking again. But this isn’t about all of that. No, I want to talk about what I have been looking for in all the wrong places. I am in search of the world’s greatest hamburger. In recent years, I have cut way back on my beef consumption, making a burger a very special treat. I don’t want to waste my time with something inferior.

I couldn’t be the only one on such a quest, so I jumped on that internet thing and found that others have described what I should be looking for in that very special piece of cow. Based on what I’ve found out, that one-of-a-kind burger of my dreams is probably going to be found in the most unlikely of places — my kitchen. Like Pavlov’s dog, I am beginning to salivate just thinking of the best burger I’ll ever eat.

First, the meat should be ground the same day and contain a minimum of 20% fat (so far it’s perfect). The meat should come from a steer’s shoulder, i.e., ground chuck. Apparently, the more an animal uses a muscle, the tastier the meat. Don’t add any egg or bread crumbs — pure meat only. No grilling, either. WHAT? Nope. Drop that steer shoulder in an iron skillet, where it will heat more evenly, allowing a caramelization to coat the crust of the burger.

The bun should be the same size as the burger. Use a potato roll to ensure that the meat flavor is not overtaken by the taste of the bun. Ketchup is the perfect condiment, but anything with a mayonnaise base works, too. The key here is that the sugar in the fixins and the protein in the meat react when heated and send our taste buds into some kind of rush that makes us go a little crazy. Oh yeah, one more thing. Pickles are a must.

Forget the cheese. Forget the bacon. Forget the onions. Forget the cowboy hat and the tight jeans stacked on top of those pointy-toed boots. You’ll want pants that expand.

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