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About
The Griffins go to Fuddruckers, where a whole toppings bar is set out in front of them and the pitch is that your only limit is your imagination. Chris orders a plain burger. Peter loses his mind: that is not a burger, that is a meat sandwich.
He is right, and it is worth cooking precisely to prove it. I did not even toast the bun — there is nothing in the order that says to. What you get is fifteen dollars of dry beef and bread. The meat itself is fine, because the beef at a place like that is fine, but there is no salt from a pickle, no acid, no sauce, nothing cold and nothing crunchy. Four out of ten, and the four is entirely the beef.
Ingredients
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- Ground beef150 g ground beef (80/20)
- Burger bun1 burger bun, untoasted
- SaltSalt
- Black pepperBlack pepper
Recipe
- 1Shape the beef into a patty a little wider than the bun and season both sides.
- 2Cook it on a hot pan, about 3 minutes a side, and let it rest a minute.
- 3Do not toast the bun. Chris did not ask for that either.
- 4Put the patty on the bottom bun, put the top bun on, and walk past the toppings bar.
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