I’m going to use Celts Craft House’s March Burger of the Month to bring up the lost art, whether it be on purpose or not, of seasoning a burger. When was the last time you took a bite of a burger and immediately your taste buds started dancing?
𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗽𝗮𝘁𝘁𝘆 𝘁𝗼𝗽𝗽𝗲𝗱 𝘄𝗶𝘁𝗵 𝗯𝗯𝗾 𝘀𝗮𝘂𝗰𝗲, 𝘀𝗵𝗮𝘃𝗲𝗱 𝗽𝗶𝘁 𝗵𝗮𝗺 𝗮𝗻𝗱 𝗺𝗲𝗹𝘁𝗲𝗱 𝗰𝗵𝗲𝗱𝗱𝗮𝗿 𝗰𝗵𝗲𝗲𝘀𝗲, 𝘀𝘁𝗲𝗮𝗺𝗲𝗱 𝗶𝗻 𝗹𝗶𝗾𝘂𝗶𝗱 𝘀𝗺𝗼𝗸𝗲. 𝗕𝘂𝗻 𝘁𝗼𝗽𝗽𝗲𝗱 𝘄𝗶𝘁𝗵 𝗰𝗵𝗶𝗽𝗼𝘁𝗹𝗲 𝗮𝗶𝗼𝗹𝗶.
When I took that first bite, a little smile hit my face. When I took a second bite, I knew something special was in my hands. The ever elusive taste of saltiness had taken over, and it was SO good!
I never have to worry about Chef Al seasoning his beef. He believes in doing it liberally. His 1/2 pound patty is seasoned perfectly and gets a great char from the hot grill. It’s flavorful and juicy. He spreads a little bbq sauce on top of the patty and tops that with tender, shaved pit ham. The ham adds a little more saltiness to the mix. Cheddar cheese covers everything. To melt the cheese, it gets steamed with liquid smoke. Al has used Denny’s Fifth Ave. Bakery buns for years. There is no reason to change. It’s a great bun. Soft, with the right firmness and lightly toasted. A good burger doesn’t need a condiment, but it can certainly enhance it. Boy, does the chipotle aioli finish this burgers climb to the top. It’s swiped on the top and bottom buns. There is no shortage of this delicious aioli. Thin sliced pickles on the side if you want to throw them on.
The flavors, saltiness and juiciness of this burger will blow you away. It will melt in your mouth. Did I want to order another one right after I finished this one? Damn right I did! I will be back this month for another Barbacoa Burger.