The Perfect Cheeseburger

First of all, we really need a hamburger icon.

Last week we went to a local diner that features a “colossal burger” on the menu. It usually measures up to it’s name, but this time the burger seemed to be just a little bigger than a quarter pounder. I left the restaurant feeling disgruntled, disappointed and craving my colossal burger.

Tonight I decided to balance my culinary karma. I bought a pound of Coleman Ground Beef and made two whopping burgers, plus Kristen cut up a whole mess of potatoes for some natural fries.

Coleman beef has a very “clean” taste. I don’t know how else to describe it. Its also free of those nasty, chewy globules that come in cheaper meat. (Please don’t write to tell me what they are, I’m sure that I don’t want to know.) The meat is expensive, but well worth the money.

My secret to great burgers is to put some onion powder into the raw meat. The oniony flavor gets evenly distributed through the beef and gives the burger an extra dimension of flavor that you don’t get from adding raw onions.

Mmmmm, colossal burger….