Yeah its late, and yeah I worked for nine hours on a holiday, but dammit Im feelin kinda froggy! Time once again for Bachelor Gourmet! Seriously, what Labor Day is complete without burgers? Nothing better than chilling out with friends/family and having a slab of shredded and reshaped cow fresh off the grill. But what about those American third world communities (apartments) where you cant have a grill because some idiot ruined it for everybody else by catching the upstairs neighbors balcony on fire? Fortunately theres still hope. Sure, its second hand hope and on final markdown in the clearance section, but hope is hope. So heres the game plan. Were doing enough to have leftovers because burgers. Start with two pounds of ground beef. It will comfortably make 6-8 burgers. To this mound of moo we are going to add 1.5 tsp of salt, .5 tsp of ground black pepper and 1 tbsp of Worcestershire sauce. Mix that in a bowl until you feel like youre elbows deep in a nature documentary about the feeding habits of lions. Form your patties and set to one side. This next part is where we get the bargain basement hope. As we are sadly without a cauldron of coal and fire we have to resort to lows we may not be proud of. Pre heat your oven to 475. Thats right, I said oven. Be prepared, because if that oven isnt clean its going to smoke like Dracula at an Easter church service. You need a baking tray (something with a lip) lined with foil and a cooling rack, like for cookies, which youll set inside the foil lined tray. Place your patties on the rack, evenly spaced and slide that into the oven for about 10-12 minutes. Maybe 7-9 minutes if you like your burgers a little more medium. The burgers will heat pretty evenly and the grease will drip in to the tray below. The foil makes for an easy clean up. If you want to add cheese, set your timer for a minute short, add your slices and let them heat in the oven for about another minute to get the perfect melt. Alternately, you can do what I did tonight which, I must say, turned out incredibly well. Once my patties were formed, I rolled them in shredded cheese- Kraft Shredded Cheddar and Monterey Jack (sponsor me!) then rerolled and remolded so the cheese was evenly spread throughout the meat. If the mood strikes you, toast your buns before serving. You might even do something with the bread while youre at it. Serve with chips for a fast and easy side and boom! Labor Day Deliciousness! Remember: if you help out with an update you get fed. Tonights special guest photogrataster: David Bahler. Thanks for tuning in! #bachelorgourmet
Posted on: Tue, 02 Sep 2014 05:34:21 +0000
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