It’s officially FOOTBALL season, people! You know what that means! Grilled meats galore! Specifically, grilled burgers, because: easy. Don’t panic, but I used bison meat. You can use beef. Or turkey. Or elk. Choose your delicious, delicious, protein.
Have I told you about caramelized onions?
We know about these things.
They’re nature’s candy.
Better than caramel itself.
A real tongue bud delight.
Let’s add jalapenos, shall we?
Adding trifecta of basil, parsley and mint to the meat creates insaaaaaanity in the membrane.
Confession: I ate my burger bun-less, are you shocked?
Confession x2: I’ve been obsessively watching The League lately. Too good. So brazen. Wish I were on a fantasy football team.
Confession x3: Pepper jack cheese – let’s have words.
It’s basically the best cheese to put on a burger, IMO. Other than havarti, gouda, blue, or the sharpest cheddar in the shed. So basically, I’m ranking it 3rd on the Best Cheese to Put on a Burger Rickter Scale.
You guys, let’s face it: Grilling does something wonky wonderful to animal fat, have you noticed? It basically turns it into a melted stick of butter for your face. And then you add the 3rd Best Burger Cheese in the state of the union, plus the nature’s candy, and holy love gah’almighty, the magic of magics happens right there on your tongue organ.
^Do you see the cheese?
^Do you see the herbed meat?
^Don’t make me show you raw ground chuck.
^Because I will.
^Not to sound threatening or anything, but caramelize the nearest onion, OR ELSE!
Make it for the football tailgates. Make it because grilling season won’t last forever. Make it because you like things that taste like a stick of butter wrapped in herbed bliss. Make it because you’re fungry.