I grilled for lunch today and accidentally made the tastiest burgers ever. Here’s how I did it with one caveat: No substitutions allowed. I’m not giving amounts because they all should be to your taste.
Ground Beef, 20% fat, from Whole Foods
Sara Lee Artesano Bakery Buns, toasted
Trader Joe’s Pimento Cheese Dip
Trader Joe’s Homestyle Salsa Especial, Medium or Hot, drained using a sieve
Minced red onion
Using a gas or charcoal grill, cook the burgers medium-rare. Spread the buns with the Pimento Cheese Dip. Added the burgers and top with the salsa and minced onion.
Yield and heat level vary.
Photo by Jens Mahnke from Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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