Unlike most Americans, HG is not a big fan of roadside hamburgers. Some 45 years ago, HG sampled a burger at McDonald’s. Horrible, One bite and spat it out. Same thing at Burger King. However, a proper burger cooked by BSK in a hot, seasoned cast iron pan is a revelation. (BSK sprinkles Malden sea salt flakes in the pan before searing the meat). The ground beef BSK uses comes from Hutterian Farms (through Crowd Cow) in Washington. The farm is run by the Huttite religious community and the cattle get gentle care. Grass fed and grain finished. No hormones. No unnecessary antibiotics. The dry aged meat is robust and delicious. Tastes the way beef tasted many decades ago. Last night, BSK pan broiled two half pound Hutterian burgers. Dark crusts and juicy, beefy interiors. The best. The burgers were covered in green chile sauce (medium hot). Accompanied by Moros y Cristianos (black beans over rice with a garnish of chopped onions and sour cream). Avocado and blood orange salad. Drank fruity Malbec red from Argentina. Hearty eating in New Mexico, The Land of Enchantment (and green chile sauce).
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