Is Boston's Best Burger at Home?

For the past 8 months or so, Burger Boy and I have been sampling and critiquing meat, toppings, buns and fries all over the city. It seems only fair that we team up to make one ourselves, right? For our burger, we wanted to keep it relatively simple: burger, sauteed mushrooms, sharp cheddar cheese and a homemade barbecue sauce. While the details of this recipe are under wraps for now, I wanted to share the pictures from our homemade burgers...

The best burgers start by grinding your own meat..
..and then packing it loosely
We topped our burger s with sauteed mushrooms with garlic and herbs
And then added a splash of homemade barbecue sauce - sweet, smoky and spicy!
Cabot Extra Sharp cheese was melted on top
Look how juicy!
Additionally, we added crispy prosciutto and served with truffle polenta fries 
I find that no matter how many burgers I eat at restaurants, the best ones are the ones that are made from scratch and in the comforts of home. There's something about a pile of ingredients on the counter and being the one tossing in a pinch of this and that, that yield you something better than when it's prepared at a restaurant. While the results of our burgers were pretty darn good, we're just getting started here. Be on the lookout for details of our adventures in perfecting the home burger, in addition to our regularly scheduled quest to find Boston's Best Burger..


Mickey said...

Cabot Seriously Sharp is THE best,second only to sharp provolone!!!

The Glamorous Gourmet said...

OMG if I were you I'd never go out for a burger again - you have got it mastered, Lady! I just posted some wines on my site that would go nicely with these beauties - check 'em out when you get a chance:) Have a fabulous weekend!

Mom said...

WOW!! These burgers look absolutely amazing!! Can I do a mail order???? These were made exactly like I like them....YUM!!

Shannon said...

these look FANTASTIC. and i need to try grinding my own meat!!

Elizabeth @ Saffron Lane said...

You had me at truffle polenta fries -- although the burger looks good, too. I love to add a pat of compound butter (caramelized onion + chive works well)in the center before grilling. It lends a very juicy result and seasons the meat beautifully.

Boston Food Diary said...

Mmmm homemade is always a bit more special isnt it? Everything exactly as you want it- no fighting with the kitchen for requests...love it SBK

Jen said...

You're such a tease. Can't wait to see what you guys come up with.

What's Hot From The Small Boston Kitchen