I've been charged with making the introductory burger for a pal who hasn't eaten red meat in years. It's a lot of pressure, and frankly, I don't cook burgers that often. And here's another hurdle: she keeps kosher. Sigh.
So, what's the ideal mix of (obv's kosher) meat and what do I put in it and how long do I cook it. This is all going down in Texas next week, so I assume we're grilling.
I'm probably going with a sesame seed bun and a minimum of toppings (although she can put whatever she likes on it- I don't care). But any suggestions are appreciated.
I can handle it, really. I think I can. I think I can.