Oh Wow!

Today is National Delaware Day, French Fried Potatoes Day and Beans and Franks Day. About the closest we will come to a National Day is to serve French Fries (that are actually Air Fried) with our burger.

There is something about the 4th of July with all those back yard barbecues that makes me want to grill everything. Especially this year. I was a good little Catholic – had macaroni salad, the Pink Stuff and some summer fruits for my Independence Day celebration. As much as I wanted to, there was not a burger or dog tempting enough to make me forego my Friday Meatless Observance.

Needless to say, I’ve been craving burgers and dogs ever since. My July menu plan is littered with meals cooked outdoors, packed with meaty flavor.

Speaking of meaty flavors, it’s important to know that your burgers are only as good as the patty. Hubby’s company had an early 4th of July barbecue, and Hubby was in charge of finding a company that could supply fresh ground burger patties. He did, a local butcher shop. There were a few burgers left over, so he brought home 2 One-Pound packages. Perfect for us, three burgers in each. We kept the patties in the freezer until ready to cook, then let them thaw overnight in the fridge. Oh my, these were beautiful burgers. Grills today are great for frozen patties, but not so much for the fresh variety. The spaces between the grates are too large, and as the burger cooks, it thaws, falling through the gaps. I think the frozen patties must have some filler added, to help hold them together. A good cast iron griddle or large cast iron skillet will give you that same singed crust encasing some juicy ground beef. Yum!

One last comment before we get to griddling – over the years I’ve made my share of sauces for our burgers. This sauce was the first time Hubby went looking for more. He really liked it. Kiddo and I have enjoyed every sauce that has come from my kitchen. Hubby not so much. He’s a ketchup kind of guy. Basic, simple and straightforward. This sauce hit all the notes for him. Finally, one he likes!

Grilled Third-Pound Wow Burgers
Wow Sauce
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup Ketchup
1 tablespoon Worcestershire Sauce
1/4 teaspoon Prepared Horseradish
1/4 cup Dried Onion Flakes
Cayenne Pepper to taste

In a bowl whisk together Mayonnaise, sour cream, ketchup, Worcestershire sauce and horseradish. Stir in onion flakes, season with a little cayenne for that extra kick.

Cover; refrigerate for 30 minutes for all the flavors to mature.

Third-Pound Burgers
4 (1/3) fresh Burger Patties
Seasoning Salt
Black Pepper
4 large Hamburger Buns
2 tablespoon butter for buns
1/2 White Onion
1 cup shredded Iceberg Lettuce
1 large Tomato
Hamburger Pickle Chips, optional
Sliced Cheese, optional

Season burger patties with seasoning slat and pepper to taste. Set aside. Split buns open, brush with soft butter. Wrap buns in foil, place in a 300-degree oven to warm until ready to use.

Slice onions into thin half-round rings. Break apart. Stack lettuce leaves together, tightly roll then slice to shred. Slice tomato, set aside.

Place a flat griddle on the grill, heat to medium-high; about 5 or 6 minutes. Grill patties about 4 or 5 minutes per side. If using cheese, turn heat off and place cheese slices on the desired patties. Close lid and let cheese melt a minute or two.

Remove warm buns from the oven. Spread the Wow Sauce on top and bottom buns. Stack shredded lettuce, onions, pickles and tomato slices on the bottom buns. Top with burger and close with the top bun. Serve with fries, a few napkins and your favorite soda on ice.

Air Fryer French Fries
12 oz Crinkle Cut French Fries
Salt to taste

Set Air Fryer to MATCH COOK – 390-DEGREES – 18 MINUTES. Spray both baskets with cooking spray, press start. Let the timer count down to 12 minutes, press pause. Divide fries between baskets, spray with cooking spray.

Resume cooking for 6 minutes. Pause, shake baskets, season with salt and resume cooking for the remaining time. Serve with burgers.

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Turn to the Lord in your need, and you will live.