When is the last time you took a risk? How did it work out?

Well here is a newsflash, I love burgers!!! But rye burger which you can see in the heading picture, not my cup of tea..

Problem has been the burger joints, I’ve been spending so much money for all kind of burger joints and rarely it has been worth it. Don’t get me wrong, I have also found many great burgers, but it takes so much research.

Few years ago I took A RISK.. See what I did there, here we go prompt!

I was sipping coffee at kitchen and started to think: “how hard could it be?” there is a buns, steak and stuffing…right???

By far I’ve spend lots of money in those burger joints, what if I buy the ingredients and start trying, worst case scenario I have to throw everything to the bin and go back to the burger place.

I did bake the bread and I used the waffle iron for them buns, but this felted like a warm toast… Sure I was just testing the ingredients and this try didn’t have any meat. Cheese bun idea was solid, but not for the burger.

I baked little bit different buns this time and even made the beef. Minced meat was from the cow. Tomatoes, fresh salad and regular “cheddar-ish” cheese. Still in the point where I have to test all the flavors.. Also, didn’t like the bun… tasted too much like a bread.

This time, there was EVERYTHING!!! Beef was from Sweden from scan-burger dealers. Nice steak, but pretty flavorless. I made garlic mayo and fried an egg. Fresh onions and herbs by the finishing touch… Ouch.. Too much too soon, it was okay but meh.

Bacon! “Ducktape of the food” yes, this must be it, but no. Something wrong with the steak, it’s too dry. This version had halloumi cheese and real Cheddar cheese. NotSoBadda, but something is still missing.

In this point I was already questioning my logic and I was ready to give up… but I didn’t, this risk had to be taken!

“Maybe I need to think outside the kitchen” at this point, I’m not baking them buns anymore… Meat for the burger was pork belly with fresh iceberg lettuce and pickles, sure why not.

This time the taste was there, but the meat didn’t suit well for my burger taste. It was little bit too much “BBQ”

Back to the kitchen and this time it has to work.

It’s perfect, finally! Buns were pillowy, squishy, and flavorful. The burger didn’t fall or crumple.

Mayo which I made was mixed with fresh garlic and blue cheese. Another one was little bit like the ranch sauce, but with smoked paprika.

Fresh iceberg lettuce and pickles. Little bit habanero ketchup and fresh chilies. Chillies was from Poland I think… not sure about the flag.

Cheese was well matured English cheddar and meat (a.k.a) the star of the show was reindeer meat mixed with pork.

Reindeer meat is little dry, but that’s where the pork came to the rescue.

This risk taking in the kitchen went well, now I know how to make perfect gourmet burger, but I’m still visiting lots of those burger joints, I just love burgers…. I’m weak that way.

Yours: “Burger-lover” Jay