Made with double American cheese smash patties (one done Oklahoma onion style), cherry habanero bbq sauce, pickled jalapeños, crispy fried shallots, crispy fried jalapeños, and bacon.

When I picked up the gremlin from school today I told her that she gets to decide the menu for dinner and we will hit the shops on the way home to get the ingredients. She chose cheeseburgers, crispy chicken thighs and chippies with homemade honey mustard sauce.

She helped me throughout the process and made the sauce herself. I reckon it turned out pretty damn good and was around $5 a burger or so. It was a very fun daddy-daughter cooking session.

I topped mine off with Rickles spicy pickles and jalapeños.

Double wagyu smashburger, with cheese, burger sauce and dehydrated onions on a mill bun. My absolute GOAT of a cheat meal'

This photo only tells half the story… this is low-key THE best burger in town. BURGERMEISTER! If you know, you know! 🙂🍔

One of two locally known spots along Route 66 in SoCal. Major Competitor to Angelo's. Going to doa head to head sometime soon. In N Out got nothing on this thunder

Griffs! Garland TX

For this week we have another simple, but good burger, a pimento cheeseburger. For this burger I used a 6 Oz patty on a potato roll over lettuce and beefsteak tomato. For the pimento cheese, I used George Motz's mother's recipe that he includes in The Great American Burger Book.

• 8 Oz sharp cheddar
• 1/2 C mayo
• 4 Oz cream cheese
• 4 Oz jar of diced pimentos (drained)
• 2 Tbsp hot sauce

I think the last time I made this I may have used too much cream cheese, because this version was a lot better balanced. I could taste the hot sauce. My complaint the last time was that it was a bit too rich, and the acid from the hot sauce was missing. This is another burger that isn't particularly elaborate. It's just good. My fiancée was a bit dubious about the pimento because she's adamantly anti-olive, but even she came around on it.

Because the pimento cheese was so thick, I left the fries thicker than I normally make them, and man, it made for some good dipping. I was pretty pleased with my decision to make this breakfast, lunch, and dinner.

2 tbs fresh Italian parsley
2 tbs fresh mint
1/3 purple or sweet yellow onion
1 tbs dried oregano
2 cloves garlic
1/2 tbs cumin
1 tbs pepper
1/2 tbs salt
1 lb ground meat of choice preferably lamb but beef or pork (even turkey) are acceptable

Put parsley, mint, onion, and garlic into food processor and cut up as finely as possible,
Take blended seasoning and additional seasoning and pour into large bowl, put ground meat in and knead together until well mixed. Place mixture in fridge for at least two hours to set

Form into patties and cook on medium high heat until safe temperature for selected meat, slide into pita pockets, tzatziki or ketchup are perfectly acceptable toppings.

Which one you taking?