Cheeseburgers

What makes a good cheeseburger?

Do you envision a great big 2 pound hunk of grass fed organic ground beef over-powering a whole wheat bun smothered in mashed avocado paste? (yes they make such a thing).

How about good ole traditional with mayo, mustard, lettuce, tomato onions, pickles?

Then there are regional differences.

Growing up in South Carolina, I was raised on what is called a Carolina burger. Toasted bun, a what is now called a smash patty piece of meat (which is how my grandfather made them going all the way back to the 1930’s), a Mayo based dressing, mustard, onions, tomato, pickles, and what makes it Carolina is hotdog chili sauce.

Now you have a flavorful sandwich with a balanced taste where no one ingredient overpowers the other.

You take a bite and all the different flavors merge into this mouth watering blend of juicy, sweet, sour, and salty on a bun that is lightly toasted on the outside and warm and soft on the inside.

Now that’s what I’m talking about.