Full Recipe
Author
Mason Hereford of Turkey and the Wolf |
Description
Excerpt and recipe from Mason Hereford's new cookbook Flavor Trippin' in New Orleans:A few times a year, we host a dog and burger pop-up called Mama Tried, named for the Merle Haggard song (Nate's favorite) and the Grateful Dead's cover (mine). Either way, we both thought it would make a great name for a restaurant. This is how we do the burgers, and a few little details make them awesome. First is straight Lawry's, no salt or pepper. Second, we use two thin patties, which mean double cheese and more surface area for that Lawry's. Third, we cook those patties in a pan, not on a grill, so they bathe in their juices, rather than losing them to the fire. And last, those juices get mopped up with a potato bun from Martin's, the best in the world. I also really like that the patties don't have much of a crust so that the crunch and texture come from the classic burger toppings.To orderFlavor Trippin' in New Orleans, click here:https://www.penguinrandomhouse.com/books/646509/turkey-and-the-wolf-by-mason-hereford-with-jj-goode/
