It’s time. Maybe past time. The Secret of Summer Cheeseburger is smoking on my (little) grill, and the fireflies are out here at the Small Table. Perfect summer nights require perfect summer food, and this burger is #1 on that list. A few years ago, I was watching my favorite guy-who-wears-a-bowtie, Chris Kimball (formerly of America’s Test Kitchen on PBS). He was talking about how you may not want to grill a burger that is not all the way cooked through for a child. I had to agree. His answer to this was simple and awesome, and even though I like a good medium-burger sometimes, I have found the Chris Kimball method rocks the taste and texture, as well as the moisture content of a well-grilled burger.
A rather large grocery-store obstacle in cooking for one is the fact that meat comes in big packages. It is very rare to find steaks, pork roasts, sausages, or ground beef in packages of less than one pound. To avoid wasting what you don’t need, you often end up making a huge pot of chili or pulled pork for 10. The freezer (and a good little kitchen scale) is the answer to this problem! If you haven’t been taking advantage of this frozen appliance-friend, now is the time.