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Posts Tagged ‘cheeseburger’

I really do hate to keep bringing up wine producers that I’ve mentioned in the past because there is a megaton of wine in this world and I have a secret goal to experience 75% of it.  Alas, I only have access to an estimated 10% through my local wine shop, a paltry 45 additional percentage points through the internet, and perhaps a lousy 2.5 percentage points more through my worldly travels.  That’s only 57.5% of completely made up figures!  The point is, we all live in a bubble.

Anyway, I had a smashed burger and a glass of Washington Chardonnay so I’m winning at life.

4oz of not so lean ground beef, divided in half and rolled into balls.  1 cast iron skillet perched atop a burner set to 11.  2tbsps butter thrown into the skillet and melted which was immediately absorbed by the two halves of a delightfully fluffy hamburger bun and then toasted.  Oh yeah, you gotta roll that bun in the butter and make sure a little gets on the outsides too.  Just toast one side of each bun half though, let’s not get too crazy.  When the skillet was smoking, the two meat ball were thrown on and smashed as skinny as I could make them.  After they browned in their own fat (Le Burger Confit, no?) in a couple of minutes, they were flipped.  Salt and pepper were then applied.  A 2yr aged cheddar was put on one of the patties because every burger should have cheese.  Once the Maillard reaction had set in on both sides, the patties were scooped a placed on the bun.

Wine: Dusted Valley Chardonnay 2014

IMG_5925Notes:

OK, yes I had a side salad made of who cares and that was nice too.  I just want to get that out of the way for anyone worried about my health.

I don’t know why people still assume red wines pair better with burgers.  Maybe it’s the whole red meat, red wine thing? Regardless, I’m pretty sure everyone who has done it is completely on board.  Why does it work?  Well fat flavor begets fat flavor, for one. The trick with Chardonnay, and we’re talking the MLF, maybe some oak kind*, is always to find one with that delicate balance of butteriness and acidity, primarily in the form of green apple flavors.  Chablis is always the standard-bearer for this style and exemplar of balance, but they are certainly not alone in producing quality Chardonnays.  The best Chardonnays I’ve had are generally from cooler climates than central California, don’t carry too much oak, if any, and pack enough acid to make you not think you’re drinking a stick of butter.  Then when you mix that balanced Chardonnay with a fine cheeseburger to bring out the fact that you’re ingesting some delicious fat, protein, and carbohydrates…well, then you’re just living on the edge.

Oh yeah, the next night I added a dab of duck fat to the pan for a “twist”.  Then the third night I didn’t, but I just used 6oz of beef instead of 4…I may have a problem.  Good thing I ran out of meat.

 

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