In the June 2009 Gourmet, the article A Burger with (Homemade) Everything really inspired me. It seems to me the humble hamburger, a backyard barbecue staple has been taken advantage of over the years. So easy to elevate to something stellar, all too often a round of ground beef (often of questionable origin) thrown on the grill as a spur of the moment meal, or way to feed the masses. Mini "gourmet" burgers have been in the limelight as of late but I wanted to go back to the basics.
Enter the Ultimate Burger Project. I am beginning work on all that makes a burger great. Traditional toppings, crisp produce and soft fluffy buns all from my own garden, green market and kitchen. It seems like a nice way to round out the summer.
My first step was the pickles. A firm believer that dill pickles make a burger it seemed like a good place to start. The recipe I use is easy and tasty. I took a portion of my chunky cucs and thinly sliced them into perfect burger toppers.
Pickles from the market, garlic and dill from my garden topped with a quick hot brine, into the jars and sealed tightly.
The first of what will be many, many batches of pickles that may not make it to the first day of fall. My dill chips, however, are hidden away, waiting to grace the perfect burger on the traditional last weekend of summer.
Now...on to the ketchup!