An Amalgamation of Classics

Sometimes, in my kitchen or even the bar, I'm kind of like a Dr. Frankenstein...mixing different things together to get a hybrid result. Or would that be Dr. Moreau, crossing different species to rush along evolution? Anyway, this dish...very suitable for a sunny, summer day barbecue...is one of those creations

Go to Minnesota and you need to try a Juicy Lucy (or 'Jucy', depending on where you get it). This burger is a specialty here where the cheese is put inside the meat patty before cooking.

Here in Southern California, there's another local chain that has made its mark with the 50~50 burger. This burger features a patty that is half ground beef and half bacon.

Here at the Sunday Sauce blog, we figure why decide between one or the other? We'll make both, hence the 50~50 Juicy Lucy.

INGREDIENTS

1 lb ground beef
1 lb ground pork
2 strips cooked bacon, cut into thirds
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 teaspoon Slap ya' Mama
1 tablespoon Worcestershire sauce
1 egg
1/2 cup shredded cheese
6 slices of colby jack (or your favorite) cheese

Mix all the ingredients in a bowl (except for the bacon and cheese), cover and let chill in the refrigerator for at least an hour.

I cover a large cutting board with wax paper and do the same with a handy plastic bowl.  Years ago, my cousins gave me a burger press, one of the handiest gadgets I own.  I'll be using that to press out the patties.

I'm doing double burgers with two quarter pound patties.  I put about an eighth of a pound down on the wax-paper covered cutting board and sprinkle a bit of the shredded cheese on it. Another same-size bit of meat goes on top.

I press down with my press as hard as I can. Some meat will squeeze out the bottom. I lift up, put that meat back in the middle and press again.

This is the patty I get as a result.  With my fingers, I press gently all around the patty to spread it out a bit.  I like to have a finished patty that's about an inch wider in diameter than my bun because it will shrink that much in cooking. That way, I'll have perfectly sized patties for the bun.

Put the finished patties on wax paper in the plastic bowl. I'm doing six patties for three double burgers. In the end, I think maybe one patty for each one would have been plenty but make as much or little as you'd like.

Cook over the coals in direct heat for two minutes per side.

Finish with 4-6 minutes on each side over indirect heat, covered, putting cheese on top for the final few minutes.

Garnish  as you would your favorite burger and enjoy. I also put some bacon on ours.


Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved

Tuesday's with Letty: California Grill Express, Azusa, California

This place has quickly worked it's way towards the top of our favorites. Formerly, California Burgers...a Greek burger stand that folded...California Grill Express (or CGX) has gutted the former burger joint, installed beer taps, and redid the menu.

Come in from the east entrance and it still looks like a burger stand pretty much but once you're asked "here or to go," upon answering "here" you're ushered over to the small but comfortable dining room or their very nice patio and you're waited on instead of ordering at the counter.

We're slowly working through the menu.  The burger is one of the best and just about a dollar more that a premium burger at Carl's Jr. gets you this very juicy and expertly prepared half pound patty.

For a couple of dollars more, you can make it a combo and add a side and a drink, such as this order of parmesan zucchini, fries, or one of the several very good craft brews on tap.

Letty likes this tuna salad to go with her hefeweizen.

It's all very good. Great food and service along with prices just a bit north of  the old burger stand it replaced puts it well up the list for our Tuesday night getaways.

California Grill Express is at 353 East Foothill Boulevard in Azusa.

Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved

Tuesdays with Letty: City Cafe - Azusa, California

Tuesday night is respite night for my wife and I. My mom comes over to sit with Tim for a couple of hours while we can get away and forget about caretaking and go out to dinner by ourselves...

While we have our tried and true Tuesday night favorites, we like to try new places once in awhile, too.  This week, it's the latest addition to the burgeoning restaurant row that is popping up around the intersection of Foothill Boulevard and Azusa Avenue in Azusa, California.

City Cafe (not to be confused with the similarly themed and menued City Grill in nearby Covina) sits next to a weed-strewn vacant lot just a few doors down from Max's and Congregation Ale House.

The prices are reasonable for a very neat and plush little restaurant. There's also a very nice patio out back but we're sticking inside tonight.

My wife has the ahi tuna salad, an Asian tinged dish with very tasty fish along with the usual salad fixin's, beans, mandarins, and fried noodles.

I'm in the mood for a burger tonight so I go with a basic house cheeseburger with bleu cheese. It's very good, if messy, and the wonderful tomato bisque makes a nice substitute for the fries I'm avoiding.

Good place, good food, and reasonable prices. What more could you ask for?

This one will stay on our radar.

City Cafe is one block south of Foothill Boulevard at the corner of Azusa Avenue and 6th Street. Free parking in the back.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved