Plus, pro tips that'll help you optimize every element of it.
Traditionally — at least all across the United States — conversations aboutconjure images of summer afternoons spent outdoors with a barbecue or, perhaps, casual dinner dates at diners where the food is usually drenched in sauces and squeezed between two soft pieces of bread with some lettuce, tomatoes and pickles.
Alas, I am here to propose a different vision. A burger meant to deliver the frivolity of a summer cookout alongside the heartiness that defines any sort of diner-adjacent meal. A burger that can be made at homethe use of a grill, prepared with ingredients found at just about any supermarket and sure to delight the palates of all burger aficionados.The story of the Perry Burger — named by yours truly after its inventor, my husband Perry — begins around Nov.
As a result, we’ve silently agreed to consume two different meals, at the same time, once a week. When I throw premade chicken burgers in the oven, Perry whips out his invisible chef’s hat and prepares his unique burgers with the sort of passion that I sometimes wish he’d exude toward any of my own culinary creations.
Given the success that his recipe has enjoyed — countless friends and family have asked me for the precise measurements — I, of course, tried it for myself and can agree that, indeed, the Perry Burger is deserving of its own moniker. My husband’s successful gastronomic invention had me wondering if there are certain rules and tips to guarantee that a grillless, homemade burger turns out as great as its more popular grilled counterparts? Apparently, there are.First, the recipe for the Perry Burger. And keep reading below that for some expert tips.
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