Burger Thoughts - Week of April 15th

I got a great livingsocial deal last week.  So I went to Tony's Market and had them grind me up some fresh beef.  I requested 80% chuck (he used a fatty prime cut), and 20% brisket.  I had to buy 3 pounds since it was a custom order, but no matter.  It was a big, elongated ball of glorious, bright red, mercilessly shredded bovine flesh.  An artist's canvas if I ever saw one.

I had enough money to buy some thick-cut Boar's Head American cheese...a few fresh tomatoes and onions...a head of lettuce...and a Toblerone just to push me over the dollar limit of my coupon.  I don't know much about Toblerones.

Jeff (my burger comrade and confidant) picked us up some burger buns from a local bakery, and my buddy Brent (a self-made chef and flavor guru) concocted a batch of his burger sauce (mustard, mayo, ketchup, paprika, spicy sweet pickles, and caramelized onions -- the proportions are jealously guarded in a recipe vault).

All told, we created some tasty towers of pure American ingenuity.