They say “the only way to get a good burger is to make your burger at home.” I’m sure this is not meant to be a universal truth – everyone knows that some people manage to make quite horrible burgers at home. To make a bad burger at home I think is really something of an achievement. You almost have to out of your way to ignore the simple requirements a great home burger demands.
(I won’t go into what they are as it has been done to death and that is what Google is for. Although I suppose that if you are too lazy to Google for yourself you are also too lazy to make a good burger anyway…)
On the other hand I will quite often have a restaurant burger that reminds me what a good chef can accomplish without a lot of effort. These burgers go just a bit beyond “select only top quality meat and use good technique.” These burgers actually have a (gasp) recipe! The patty seasonings are more specific that “salt and pepper the meat” and might involved adding things like chopped shallots, Worchester sauce, capers, chopped green onions, thyme, etc. (Much to my chagrin some back yard chefs can’t even manage salt and pepper!) Condiments are then specified to complement the selected flavors in the meat. The results outperform the effort every time and yet the outcome is still unmistakably a burger.
Does that seem so hard? Google is your friend.
Dorie Greenspan’s Slow Roasted Tomatoes are half condiment/half accompaniment to this dish. I was a bit slow to the party in making this FFwD dish but it wasn’t hard to find a use for them. I have made them countless times for pizza toppings, goat cheese salads, fish, pastas, etc.
Their bold flavor made them fit right in along side this Bison Burger. Tuck them in to selected bites. Sip cab. Repeat.
Bison Burgers with Slow Roasted Tomatoes