First, there is a typical day on our terrace: paradise, Mazatlán style. (Click here to listen while you read.)
Add to that two men (and sometimes a woman) who love burgers. But, the beef here is VERY lean, not that marbled fat-filled juicy stuff my boys are used to. No worries!
Chef Greg, charter member of “Cooking Club of America,” to the rescue! He has learned to add some extra fat to the ground beef, to make it juicier once it comes off the grill. Turkey chorizo along with his secret spices in a frequent combination. But the best-ever cheeseburger in paradise was made from our local ground beef with some summer sausage, portobella mushrooms, and pineapple.
“I like mine with lettuce and tomato, Heinz 57 and french fried potatoes.” In our house, we go for sriracha
mayo on the bun rather than ketchup, though of course we like lettuce and tomato (and sprouts), too. However, no normal bun will do. Chef Greg must go shopping for ciabatta bread. Mmmmmm. Not easy to find here, but doable. And what about the french fried potatoes? Hey, we’ve got a grill! Grilled vegies are loads better than the french fried variety. We nuke the potatoes first, then refrigerate till they’re cool and firm. Slice ’em, spice them up good, and grill ’em in a basket.
We put the sriracha mayo on the bun, but we still need the Heinz 57 for the fries! Since we live in the land of tomatoes (they appear on the Sinaloa car license plates), you’d think our local ketchup would rock. Not! The ketchup served here in the land of bountiful tomatoes is thin, watery and lacking flavor. Like Jimmy Buffett, we prefer Heinz 57. It’s hard to find here in Maz, but, with planning, doable.