Bison Burger with House Pickles and Disco Greens

America in the Summertime. Everyone should be eating burgers. Big, meaty burgers. Unless you don’t eat red meat, then a Tuna burger. Unless you’re Vegan, then some dust and twigs while you wipe your mouth with the American flag.

The masterpiece burger I created this weekend I have named ‘American Patriot Freedom Burger.’ It’s core is ground Bison (American buffalo), which were abundant during our forefathers time before they senselessly exterminated them for their skins, leaving the rest of the animal behind to decay. USA! USA! USA!

Who said the Seventies were for not. I’m Rock’n it old school with Iceberg lettuce. It’s almost not a vegetable. I think it’s more closely related to Funyuns. But I am not hearing any of that. Wonder if this would grow around here? I should try planting some in my Lego garden. (Attention Lego: I thought of it first. If you ever make a Lego garden, I get 16.4% of all sales.)

I have three basic rules for cooking a hamburger: don’t over mix, do over season and don’t poke at it. The first and third rules are similar. The more you mess with it, the more chance you have of something going wrong. Kind of like your hair. The second rule means ‘salt and pepper are our friends.’ And, like any friend, you should use them till you can’t stand to be around them anymore. (I can’t believe no one has approached me to write a cookbook.)