It’s finally gotten nice enough outside to stand in front of the grill for a protracted period of time. Not that we didn’t grill in November, but that was slow-cooking, and burgers? Burgers demand attention. I went down to Cole’s Market to exchange our second tank of propane (we like to keep one on deck), and to Whole Foods for some fresh meat and Zomick’s Bakery Challah rolls. I decided on a ratio of 1:1 beef and lamb. Adding in my special ingredient, I mixed the meats together, shaped them into normal-size patties (I’m wont to make giant burgers, Gary always tells me to scale it back) and brought them out to Gary.

They sizzled as they hit the grill, the fat dripping down onto the “flavorizer panel” below. Soon enough, they were ready for eating.