Earlier this week I found myself yearning to get my ass handed to me and to experience an 8-10 hour ordeal of running, pushing, jumping, crawling, and being soaked to the bone. In the dark. While the biggest St. Patty’s day party in the country happened around me.
Oh, well hello GoRuck Challenge Savannah.
This won’t be the first time I’ve been to Savannah. Over the summer my friends and I did a little Southern East Coast road trip, and Savannah was on the list.
After getting into town and wandering around for a bit, we stumbled across a little bar on the river. Dingy, dark, a dog sitting outside, and on a cobblestone road over looking the river told us what we needed to know…this was our kind of place.
We play a round of pool (we all, also, suck very much at pool), ordered a few beers (PBR pounders, aka The Hipsters Delight) and then sat down to eat. When our burgers come out I was busy doing something un-important on my phone, so it sat for a bit. I was able to catch a glimpse of my buddy though.
He took a bite, and then his eyes lit up in a way that could only mean one of two things. Either he found the secret to eternal life…or this burger was really, really, really fucking good. So, naturally, I took a bite.
This burger was really, really, really fucking good.
Luckily, my buddy Freeze had enough sense to ask the bartender how they make the burgers. It’s so simple, and so tasty that it’s down right blasphemous to not make your burgers like this.
First, as always, gather your ingredients.
The only rule here is that you have to use REAL beer. Not piss in a can (aka Bud, Coors, Michelob)
Next, dump the meat into a big bowl and add as much salt and pepper as your heart desires. Personally, I love big bits of black pepper, so I put the grinder on “coarse” and go to town. Feel free to experiment with other spices too, but only after you’ve done the original first. Trust me…you will NOT be disappointed.
Once you have that taken care of, add the beer and Worcestershire sauce. Usually I’ll go with a few tablespoons. Wish I could give you an exact measurement here, but I can’t because I just eyeball it. Since Worcestershire sauce is pretty salty on its own it’s not a bad idea to go easy on the salt at first if you over-estimate the amount Worcestershire sauce you dump in.
Now comes the beer. A quarter to a third of the beer is plenty. The idea here isn’t to create a marinade like you usually do with steak or chicken. All of these ingredients are getting mixed together, so if you add too much liquid you won’t be able to make patties that stay together. You’ve been warned.
That’s the beer and Worcestershire sauce pooled at the bottom
All mixed together and still solid enough to form patties
When it comes to actually cooking these things, you’re on your own. I prefer grilling over any other method, but that isn’t always an option. You can fry them, bake them, broil them, or any other way you can think of. Here, I cooked them low and slow in the oven at 350F for about 30 minutes, then finished them under the broiler for another 3-5 minutes.
Simple and tasty. That’s all you need.
Featured photo by the best damn photographer ever…Brian DeFrees