It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Tonight we’re having a Cheese Lamburger, fries, and a nice Cabernet Sauvignon.
The Lamb is made as you would expect. Cook the patty, flip back and add the cheese so it starts to melt, apply to bun & trimmings as you like them. Fries will be “oven fries” from the frozen foods section. Or-Ida fries for me, Tater Tots for the spouse.
Tonight the wine is a $13 Cabernet Sauvignon also from Australia. Victoria Park from South Australia, vintage 2017. The nose is rich in oak. Colour is a ruby red with hints of amber in the pour. Tanins are present enough that some bottle age would benefit the wine, but not so much that you regret opening it today. It really wants some kind of food accompanyment. I’m presently having it with some string cheese and Ritz crackers as I’ve not yet made the dinner. I do expect it to marry well with the lamb burger.
What is a slightly too tanic drop straight from the bottle, becomes “just right” with a bit of cracker and cheese in the mouth ;-)
Now, I can hear someone saying “Cabernet with a BURGER?”. Yes. With a burger. Try it some time. Nothing makes a burger better than a sip of red wine after the bite!
Oh, and the cheese: It will either be a Havarti or a Mozzarella. We don’t “do” cheddar cheese since the spousal kidney stones resulted in the Doctor saying to avoid cheddar. I’ve also grown rather fond of Monterrey Jack on burgers, but that’s just me.
Also, do remember that cheese and mustard hate each other. But Mayo loves cheese. So put mustard on the bottom bun, then the burger, then the “salad” on top of the cheese, and mayo on the top bun. I learned this from my Dad in the restaurant. Ketchup, if any, goes with the mustard on the “acid” side.
After I was told this, I then tested it myself. Dad was right. It was one of the “little things” that had folks wondering why our burgers were better than everyone else… The way the flavours marry in the mouth and the order of it matters to the biochemistry, and to the sensual effect. One other bit was to never put a Dill Pickle on a burger. Use sweet pickles. IF the customer wants a dill, ok, do it. But the default is sweet pickles.
So, with that, I’m off to the kitchen to prepare Australian Friday Cheese Lamburger & fries. It’s FRIDAY in Australia! Go do something fun.