So, Rachel calls me at around 6PM and says “I just got out of work, I’m thinking of a big hamburger”

Me: I’m always ready to eat big hamburgers. You want to go out or make one at home?”

Rachel: “I’m kind of tired, you want to make them?”

Me: “Yeah, go pick up some meat and some buns. I think we have some tomatoes and there’s still some lettuce left in the garden.”

So Rachel comes back with just over 2lbs of 80 percent chuck, some onion rolls, and a nice red onion. I tossed the meat up with some Kosher salt, black pepper, and onion powder. I put just under half the meat away in the freezer (for chili or spaghetti sauce this week, ostensibly) and made 4 squarish patties. Threw the onion slices on the grill, cooked the Tater Tots first on a sheet pan on the Weber until they got crunchy, then cooked each burger on each side for 3 minutes at full blast (around 600 degrees). Reserved the burgers on a plate covered with aluminum foil to rest for 5 minutes. Rachel toasted the buns with cheese in the Toaster Oven.

Layered the burgers thusly: Bottom Bun, Shmear of Dijon Mustard, Sweet Pickle Relish, Burger, Tomato Slices, Grilled Red Onion, Garden Greens, Ketchup, Top Bun.



  1. slim says:

    That looks beautiful! Perfection, indeed.

  2. justkhi says:

    That looks so good!!!
    Mail me one!

  3. The only truly suitable accompaniment for a Perlow burger, no matter what else is on it, is the much beloved Tater Tot! Superb photograph of one of my favorite meals, too, Jason!

  4. patti says:

    How did you even get that baby in your mouth? Looks wonderfully delicious.

  5. It was a challenge, believe me.

  6. patti says:

    Wait, is that a bit of egg yolk I see oozing between the lettuce and the top bun? (Or am I looking too intently at this picture?)

  7. Melted Cheese. Rachel’s burgers had cheese on them.

  8. absolutely brilliant – i’m instantly ravenously hungry. the slight char on the tots is the coup de grâce!

    that looks like a brioche bun? onion/poppyseedl?

  9. No just a regular onion roll, toasted, but its of the eggy type.

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