I managed to find some 73/27 ground beef, which is getting scarce out here in Austin, to make some cast-iron skillet burgers.
Rummaging around in my frigerator door I took notice of the plenitude of mustards lurking on the racks. 11 to be precise.
Ignoring all the fancy, heritage this, stone ground that I reached for the tried and true: Plochman's, simply the finest mustard ever produced.
What's your favorite mustard for old timey burgers?
Do you keep a bottle of Plochman's on hand?
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