Day Sixty-Two: The Wonder of a Cheeseburger

So I wrote a couple days ago about possibly starting a food blog, like the cheeseburger blog I saw. I also mentioned that it made me really, REALLY want a cheeseburger. What I didn't mention, is that my quest for a cheeseburger has not waned since then. I had a serious jonesin' for a beefy, cheesy goodness.

Despite the fact that I've eaten pretty much nothing but fruits, vegetables, and whole grains for the past two and a half weeks, I was definitely willing, although slightly sad, to break my health kick for one beautiful, loaded, drippy cheeseburger. So I set aside the salad I packed myself for lunch on Friday and got the cafe's Kobe sliders for lunch instead. They were minature morsels of cheeseburger joy, with little potato bread buns. But upon biting into the well-prepared small plate item, I was supremely disappointed. The cheeseburger had not been nearly as good as I remembered it.

I sat in dismay, disappointed that I had broken my good eating for something so unsatisfying. Yet, I was even more disappointed that I still had an extreme craving for a good, juicy burger. So I knew I would have to follow the old saying: if you want something done right, do it yourself.

So I traipsed to the grocery store and purchased a pound of mostly-lean ground beef and a pack of whole-wheat buns (there's no reason to not make a good choice or two, right?). I walked home, and faced a mild fear I have: cooking ground beef. I always grew up learning from God knows where that ground beef, if not cooked through, would probably kill you. And I heard from many cooking shows that cooking a burger brown would probably be disgusting. So with the little cooking practice and high enthusiasm I have, I had to somehow cook a burger perfect enough to quell my craving. So I seared the patty, let it sit a few minutes on each side, and watched as juices ran out. After about ten minutes or so of eying the meat suspiciously, I took it off the skillet and let it rest for a few minutes. Then, I began the burger-building process. I toasted both sides of the bun, layered some sliced onion, laid down the brown burger-y goodness with a melty slice of American cheese on top, then added a tomato and a pickle, ketchup and mustard, capped it off, and admired its beauty.

And then I ate it. I ate it in five minutes, and it was glorious.

Although the meat was a little overcooked, it wasn't dry. It had all the glory of a good burger, and although it was greasy and fatty and drippy, I felt only slightly unhappy about my unhealthy choice. And I really, really hope I don't want another burger for another long while.

But when in doubt, always eat the burger.