The Tiffany Burger

I make the best burgers.

THE BEST.

And I am not one to brag about my cooking too much.  I mean, really, I can cook, you have all seen evidence of that.  My food is pretty good.  It is tasty, for sure.  Tasty and brag-worthy are two very different things. But my burgers?  They are off the hook.  I have been told that they are better than In-n-Out Burgers on more than one occasion by more than one person.  For those of you that do not know, that is pretty much the highest compliment a burger can have... at least in my book. 

Here is the thing: In-n-out burgers are amazing because the meat is juicy, yes, but mostly because of what they put ON their burgers.  They have this amazing sauce, fresh ingredients, bread made fresh and not dry.  For fast food, In-n-Out is king.  Shoot, for food in general In-n-Out is king.

The thing that makes my burgers so good is not really what I put on them, but what I put IN them.  Wanna see what I am talking about?

There you have it: The Tiffany Burger.  (Not to be confused with burgers made of Tiffany...)

So, what's the secret?  Ketchup and onions, garlic and salt (or garlic salt...), breadcrumbs, Parmesan, and the best ingredient: chopped up basil leaves.  Wowser, this thing kicks some serious burger-booty.  Build it on a simple bun with your basic condiments, the ketchup/mayo/mustard variety, and top with cheese, tomatoes, and more basil.  I don't even flatten them in a real way, I just kind of mix all the ingredients, grab a handful, smoosh just enough to make flat-ish, and throw them in the pan.  Or the grill.  Anyway you do it will pretty much yield the same result: mind-blowing.  A treat for your taste buds, to say the least.

There you have it, my total bragging about my food.  You know what?  I don't even feel ashamed of this unabashed boasting of my skills.  Try one tonight, and you will see for yourself.

Paulo can't have just one... but they are so filling that his belly probably wishes he could.

COST = $7.95        PER SERVING (4) = $2