This is the new BYOB.
In this case, it stands for Build Your Own Burger, and with summer here, it is time to get serious about grilling quality burgers in your own backyard. After shopping at the West Chester Growers Market, I had practically all the makings to build an awesome burger.
Here’s what I had:
Lindenhof Farm Burger Patties: Based in Lancaster County, Lindenhof Farm sells all natural, grass fed beef and has been at the West Chester Growers Market for years. Sometimes we’ll get the pound of ground beef and shape our own burgers too.
Cheddar Cheese: Oak Shade makes a number of excellent cheeses, and we chose Cheddar Cheese this time. Pepper Jack would be good too.
Head of Lettuce: I’m not sure which grower had this, but it was possibly the most beautiful head of lettuce I’ve ever seen.
Shiitake Mushrooms: Who doesn’t love mushrooms on their burgers? Oh yeah, my family doesn’t. I buy mushrooms almost every week anyway because I love them.
So I was all set, except I was missing one key ingredient – rolls or a bread. I happened to be pondering this dilemma as I was driving to Media for the Brandywine Valley Craft Brewers Festival, when it hit me. Desert Rose, the Mediterranean Restaurant and Market on State Street, is now selling incredibly fresh pita bread. Jason is making this fresh pita bread each morning. It’s really unique since it’s not flat, but almost “spongy.”
In my recent round up of burgers for National Burger Month, I recalled a sublime cheeseburger I once ate in Chamonix, France. This burger was served on some type of fresh bread pita contraption. Could I recreate this?
I stopped in at Dessert Rose, where I always end up engaged in great conversation with chef Jason. Of course, I ended up leaving with pita – AND hummus, chips and a borecas.
So once home, I built my burger. Sauteeing the mushrooms, grilling the burgers with a bit of cheddar on top, slicing the pita to create a pocket. Stuffing in the lettuce. At the last moment, I thought about whipping up some homemade mayo, but I opted for the Hellman’s. Anyway, the burger was excellent in the pita. The sauteed mushrooms, the cheddar, the beef, the lettuce, all worked together for a great meal on the porch.
Summer is just beginning, so here’s the interactive part: How do you build your own exceptional burger? What ingredients do you think add to spectacular home-made burgers?
I’d love to hear your recommendations for BYOB this summer!
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