Tried a new take on hamburgers tonight.. was going for a more juicy cook so tried it inside in a stainless steel pan. All the elements were there... 2lbs of burger mixed with an egg from my own birds as a binder, some onion powder and minced garlic into the mix. Covered in onions and garlic cooked in butter with a splash of my own mead and cilantro. All stuffed into a fresh baked bun and topped with thin cut swiss.
Switching from grill to pan was a bad idea.... I know the grill. The burgers came out overdone. That threw off the rest of the flavor profile.
All the elements were there, but no zing. Oh well live and learn.
This weekend my first attempt at crawfish etouffee.
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