Cheeseburger Haiku - Josh Burger III

Hey y'all, we're back. And this time with another Josh burger attack. What we're serving is probably the finest of the homemade burgers I've made since coming to enyce. (Side note: I was on the subway today when I saw this dudebro wearing a shirt that said enyce. Before I moved to New York, I used to look at that logo and think, 'hey, that's a-nice shirt.' Only today did I realize that it was just a hip spelling of the initials of my current city. Now that we've established my relative coolness quotient, I return you to the regularly scheduled edition of Cheeseburger Haiku, already in progress.) ...and then I twisted it until the handle fell off. Not too much later, there was my grandmother riding by on a bicycle, giving me the finger.

Whoa! Now that was an amusing anecdote. I don't think the good folks at google blogger will ever let us air that one again.

Alright, let's get to busy. The burger: worcestershire infused patty with havarti cheese on a brioche roll. About 4/10 of a pound before griddling and cooked to (circa) medium. A light smattering of ketchup. As you can see this was a relatively no-frills meat sammich, which means that the meat had a very important role in the ballet of burger. Ne'er you mind about the fancy sounding cheese and bread, I was at the Trader Joe's and who knows what the heck is going on in there. Back to the meat (hey, that sounds catchy. When I run for re-election next year perhaps that'll be my running platform. I can see it now: 'Back to the Meat - Josh for Burgermeister.') I was saying that the meat had a job to do. I had a success with the meat. The meat was good. Usually I'm a flat-patty type gentleman, but since the Griddler has the duel cooking surface, I had to reassess my grill strategy. So I made the patty thicker and only left it on for a few minutes. It tasted a lot less like the inside of a microwave than previously, and the woostleheisen sauce added enyce touch.

This burger gives me great hope for the upcoming grilling season, even if my grilling will be done inside. To combat my inside grilling blues, I think next time I'll open up a window and look outside as my meat is getting 'r done.

To wash it all down, I had a Dunkelweizen from Trader Joe's, a wonderful style of beer that is just not getting as much love as it should. Why are there not more dunkels in my life?

Note: the pickles are a lie. I took them off and ate 'em on the side.