![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I’ve been wanting to do this for a long time, and finally did it. I was doing some shopping after work Friday, and they had a cold case next to the avocados that had pre-made Angus beef burgers on sale, so on a whim I picked up a box of six for $8. Naturally this required picking up some onions, tomatoes, buns, etc. I didn't bother getting a head of lettuce because I knew we'd use so little that the rest would rot and be tossed.
Saturday night I did the pickling: very easy recipe, the ingredients are quite simple and add very little salt. I sliced one onion 3mm thick on a ceramic mandolin WITHOUT contributing blood to the process! Anyway, the burgers with the onions were quite good.
Trust me - with a ceramic mandolin, adding blood to the process is frequently a mandatory part! Yes, I have cut-resistant gloves, I've thought about buying some oyster-shucking gloves, but haven't researched it enough. Most of what I've read about are pitifully cheap examples that turn in to melted piles of rust in a month.
Last night we did guacamole burgers with some Penzey’s no-salt seasoning, also tasted great. I’ve been adding a slice of ched and covering the pan with a glass lid to help it melt and it does a wonderful job helping with the melt. And it has the added benefit of producing melted cheddar fond afterwards!
Definitely going to keep with the quick pickling, going to try it with a sweet maui next, I might try adding a tbs of sugar to the brine next time.
https://cookieandkate.com/quick-pickled-onions-recipe/
Saturday night I did the pickling: very easy recipe, the ingredients are quite simple and add very little salt. I sliced one onion 3mm thick on a ceramic mandolin WITHOUT contributing blood to the process! Anyway, the burgers with the onions were quite good.
Trust me - with a ceramic mandolin, adding blood to the process is frequently a mandatory part! Yes, I have cut-resistant gloves, I've thought about buying some oyster-shucking gloves, but haven't researched it enough. Most of what I've read about are pitifully cheap examples that turn in to melted piles of rust in a month.
Last night we did guacamole burgers with some Penzey’s no-salt seasoning, also tasted great. I’ve been adding a slice of ched and covering the pan with a glass lid to help it melt and it does a wonderful job helping with the melt. And it has the added benefit of producing melted cheddar fond afterwards!
Definitely going to keep with the quick pickling, going to try it with a sweet maui next, I might try adding a tbs of sugar to the brine next time.
https://cookieandkate.com/quick-pickled-onions-recipe/
