Menu is being compressed as there are now six. We’re going to our neighbor’s for dessert.
Tonight I made a great indoor burger on a ridged cast iron grill pan. I took 1.5 lbs. 85/15 Angus beef and added 2T finely chopped chives, a few dashes of Worcestershire sauce, a bit of salt and about 14 cracks of pepper. Then I added one egg yolk and enough plain bread crumbs to bind.
Served them on toasted rolls (pickle relish on the bottom, Vermont cheddar on top with Stubb’s BBQ sauce and a touch of good mayo) with fresh corn on the cob. I wanted to make a compound butter for the corn with butter, salt and pepper, chives and basil and cayenne pepper, rolled in parchment and refrigerated, but ran out of time.
Time is a powerful issue. Thanks for being here! D
Cooking with Dee 
I brushed the burgers and the grill with olive oil, and toasted the rolls in a toaster.