The Skinny: Because of my disappointment in that On-The-Bun place, I decided on a whim to go to Bristol Farms Market and buy my own set of burger ingredients for dinner. I ended up spending about 30 bucks on 3 Lean Ground Chuck Beef Patties, 4 Sesame Buns, a Red Onion, a bag of Baby Purple Potatoes, slices of Tillamook Sharp Cheddar, a bottle of Arrogant Bastard, and a $6.60 Goose Livery Terrene.
While snacking on the Terrene with a butter knife, preheated at 450°, I roasted those little balls of carbs with Light Olive Oil and freshly crushed Kosher Salt and Black Pepper. I simply cut them into halves, tossed them around in a bowl with some Olive Oil and placed them on a tray with tin foil. After seasoning them, I let those potatoes roast for about 50 minutes in the oven.
With the burger, I started off by caramelizing the thinly sliced Red Onion on high heat with Balsamic Vinegar and just a little bit of Fish Sauce. After few taste tests, I put the caramelized onions off to the side to cool off and got a new pan and dropped some butter on it’s heated surface. With the Burger Patties I was using, I salt and peppered one side only and placed that side on the hot buttered pan and let it cook for about 4-5 minutes. With the raw side of the patties sticking up from the pan, I seasoned those surfaces the same way before flipping them. I would only flip the burger patties once and add a slice of Sharp Cheddar on top of each.
While waiting for those patties to finish cooking, I toasted the bread in the oven for just a minute. I then got some Miracle Whip Mayo, took a few tablespoons of it, and splashed it with Habanero Tobasco and stirred it around. When it was time to construct the burger, I put that Mayo mixture and a slice of tomato on the bottom bun to help protect it from all the meat juices that was going to come flowing down. And to finish it off, I added the burger patties and the caramelized onions on top.
In the end, the burgers came out a bit savory, sweet, spicy, and juicy while the pink centered patty had a nice crust thanks to the butter used to cook it. My family loved it! The roasted Purple Baby Potatoes did come out pretty good, just be sure to leave the skin side of the potato wedges down on the surface of the tray. Otherwise, you’ll get some of the sides steamed rather than crispy.