Aphorisms from the Professor: Brillat-Savarin

Wednesday, September 1, 2010

with sliders, condiments are everything

There are two schools of thought when it comes to making burgers: either you pack lots of ingredients into the patty itself, or you go big on the toppings. We have tried to go the first route a couple of times, but have always found that we can't taste a lot of what we put into the burger itself, the biggest disappointment being when we put beets, horseradish and dill in our burgers and they just tasted like...burgers. Since then we have gone simple on the burgers (garlic, onion, salt, sometimes cumin or Moroccan 35 spice) and go all-out on fun and interesting combinations of toppings.

Tonight we had two varieties of sliders served in pita pockets with a side of oven-baked fries:

The Caprese: tomato, fresh mozzarella, shallots and mayonnaise

The Awesome One: tomme de savoie cheese, wasabi mayonnaise, shallots and green zebra tomato.

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