Sunday, February 20, 2011

The Maturity of a Burger

It takes some maturity to put a good burger on the menu at Jimmy's No. 43. It must be a grass-fed beef, farmed locally. Something like Grazin' Angus or High Point Farms (our beef CSA) to land in our kitchen. Our great burger is seared in a cast iron skillet with a bit of salt and pepper, placed on an Orwasher's bun, with a dab of Ronnybrook crème fraiche with a hint of horseradish grated in on top. The meat juice drips onto the bun for a deliciously perfect comfort food meal. If your mouth is watering just thinking about it, come on by and try a real burger from a real pub. Mmm mmm good!