Archive for January, 2014

Pajama BurgerJanuary 2014

Practically every burger-type establishment now has a choice on its menu to order one with an egg as a topping. The burger likely will have a name to it like Morning Glory or Sunny Side Up Burger. It makes me think of people everywhere attempting to develop their own creation with all sorts of toppings, hoping to find a magical blend of meat, spices and other edibles.

I am certainly guilty of this endeavor, and do not have my own personalized burger…yet. I do love adding deli meat, however I cannot take credit for that idea.

I was late to the egg party, simply because I rarely consume the product. If I want to eat something from a chicken, damn it I am going to annihilate the white meat, not something coming from its undercarriage. But I eventually tried it on top of a burger and I was surprised at the texture it provided. It did not give a huge eggy taste, just complimented the sandwich in an elegant way.

So we whipped up a couple of these burgers on the grill at home and as I type I decided to name them Pajama Burgers in order to fit in with modern society. This was, though, the first time I had an egg with a hardened yolk instead of a runny center. If securing that eggy taste is your thing, covering the egg as its cooking is a marvelous idea to keep the yolk from escaping down the sides of the burger.

For an easy burger with a little flair to it, adding an egg is perfect. But next time maybe I will get some sliced chicken to decorate the meat instead. Mixing the animals for a burger I guess is my thing.

What You’ll Need

Hamburger buns (or two slices of toasted white bread)

80/20 hamburger

Cheese of your choice

Eggs

The Steps

1)      Form patties – for one pound of beef you should be able to make four burgers

2)      Start cooking the meat, about four minutes per side on the grill over high heat

3)      As the burgers get going, get the eggs going in a pan – for a hardened egg yolk, cover the eggs

4)      When all done, put it all together with a slice of cheese and begin munching

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Percy BurgerFall 2013

(I can’t believe the amount of people who demanded me to update my blog. You’re all stupid. But I apologize for few entries since the UCF football season started.)

Walking the streets of Philadelphia one night in November, my belly ached. The Liberty Bell and Independence Hall may have provided me inspiration on an intellectual level, but the real attraction in the City of Brotherly Love was of course food. And there were so many options to take care of that tummy issue.

A follower in a group of about eight people, we marched to the doors of Percy Street Barbecue. An unassuming but nice three-story brick building, the restaurant’s entrance is off South Street, with Percy Street serving as a back alley which if one checks out Google Maps’ Street View option they will find two happy individuals I would love to learn more about. It was pretty dark inside but the bar to the left definitely offered up several options for the adult customer, including massive amounts of bourbon and whiskey. And on the menu, it prides itself by stating, “We have the country’s largest selection of craft cans!”

Craft cans? Sure, I guess.

Once I took my seat on a moveable bench that screamed, “One move and your face will eat the table,” I stared at every “craft can” option before deciding on a Sly Fox Phoenix Pale Ale since it was from nearby Pottstown, Pa. And also because it was one of the cheapest available.

I gulped that baby faster than a $1 PBR at Lazy Moon. It served as a great liquid appetizer before my Percy Burger. I am confident I had not attempted a house-ground brisket patty before, so I was skeptical about the Percy especially since I tend to push away brisket for other barbecue items.

I am skeptical no more. Charcoal grilled with a slice of American, the Percy Burger hit the spot – juicy and cooked to perfection, with the slight crisp of the outside blending well with the flavorful meat inside. I immediately declared I will need to return for a second helping because this had the chance of securing a definite spot among my top five burgers of all-time (which is a list that has just two for sure, and three spots that fluctuate). I cannot include it yet because my rules stipulate I need to inhale something at least twice in order for it to officially become a favorite.

My lone argument about Percy Street Barbecue is that it contains one of my pet peeves: sides are extra. Bogus. I demand a free side with all burgers at a sit-down establishment!