I'm back with another heart clogging adventure of Cheeseburger Haiku. This time, I attempted to add another weapon to my arsenal of deliciousness: caramelized onions. I've never caramelized an onion before, or anything else for that matter, so I had to consult the world wide web. It's pretty simple, albeit time consuming. Cut an onion and cook the onion on medium low heat for a freaking hour, stirring occasionally. The onions came out pretty good, but the burger, well that's another story.
So, this Griddler I now use for my meat cooking purposes, it's pretty cool, but it cooks on both sides like a George Foreman Grill. You'd think that that means it cooks twice as fast, but you'd be wrong Uncle Meat. Dead wrong. The burger cooked fast, darned fast and the darned thing ended up being a little dry. But fret not my meaty kin, this dry burger had friends in delicious places.
Cruising on over to Josh Burger 2's facebook page, you'll notice that it has confirmed friendships with such tasty burger additives as: Worcestershire sauce, provolone cheese, chipotle mayonnaise, ciabatta bread and caramelized onions. So even though the burger was a little dry, it's posse kept it from falling into territories of undelicous.
In all, it was a good burger. The thick ciabatta was a workout in itself, but tandemized with the onions caramelize, it made for a savory cud on which to chew. If anything, Josh Burger II will go down as a learning experience. I learned to be more mindful of the Griddler, for the DP cooking method is rough on the meat. And I now know how to make an onion sweet.
Take it easy Uncle Meat, and, enjoy the haiku!
Oh, and those green things on the plate, they're just green fries. Potatoes ain't too ripe round these parts.
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