Accompaniments: Golden heirloom tomato, gorgonzola cheese, Walla Walla onion slices and a piece of red leaf lettuce from my very own "garden" (OK, so it's really just a planter box).
The Snake River Farms Kobe beef hamburger (seasoned only with kosher salt) is inside. After searing both sides over direct heat, I like to use super hot indirect heat to finish off the cooking.
Puddle of melted gorgonzola atop my burger on the grill. (That's what 500+ degrees will do to meat and cheese.
The finished product: The bun is lightly toasted and has a little mayo as its only condiment. No ketchup, mustard, pickles or relish needed when the ingredients you start out with are this top-notch. Less is more. Amen.
