Every Friday night for the whole of my childhood my mom served hot dogs for supper. She made fabulous hot dogs. We loved them. She had a waffle iron/grill which she never ever used for waffles. It only ever got used for hotdogs. She would split the weiners and fold them open like a book. The buttered buns got grilled first, next the frankfurters . . . until they were golden brown and crisp on the edges. Soooo good. Everyone we knew clambered to be invited to our house for Hot Dog Night!!
You always knew what day of the week it was by what my mother was cooking for our tea. Friday's hotdogs, Saturdays baked beans, Sunday was a roast or some sort or steak, Monday leftovers from Sunday, and so it went on through the week . . . until hotdog night rolled around again.
I hate, Hate, HATED burger night! Yuck. My mom could not cook burgers. She always bought really cheap mince and so they were full of gristle and even sometimes bits of bone. If any of that touched my teeth that was it, I was gagging. She also over-cooked them, so that they were more like hocky pucks than burgers and they were largely unflavoured. Sorry mom, but it's true. Your burgers were blah . . . (it's ok, you can't be good at everything!)
It was years before I could go near a burger with anything closely resembling anticipation and positivity! Happily I can do them now . . . but with a few rules in place. Never cheap mince. Only good quality meat is used. Hereford beef is great. Always with a bit of something added for flavouring. Never over-cooked.
Burgers don't have to be boring and dull. They can actually be quite exciting. I can promise you nobody will be turning their noses up at these tasty bun enhancers! Meaty, moist, stogged full of cheese, onion and garlic . . . delightfully barbeque sauced and serves up on crisp buttery garlic toast. What's not to like about that??? This be knife and fork food, family and man pleasing to the hilt.
*Open Faced Barbeque Sauced Burgers*Serves 6
I serve these with some salad and oven chips for a complete meal.
1 medium onion, peeled and grated
salt and pepper to taste1/4 tsp dried thyme leaves