THE PERFECT BURGER

Naturally must be cooked out under a beautiful Arizona sky within view of a saguaro cactus. By accident or as some of my students used to say, on accident, I placed my George Foreman gas grill in the perfect spot. It provides the best view in my yard of Camelback Mountain.

Of course, I've divulged the best way to cook a burger. Not charcoal even if left until nearly all the lighter fluid has burned off because there's still that charcoaled taste which I liked back in the day, but my buds no longer care for it. So it's gas for the perfect one. Before putting on the meat, use Pam Grilling spray to prevent sticking. Be sure to let it burn off before placing the meat on the grill.

Most I know cook too fast. Or they flip too much. Let the burger get a pretty good one side cook before flipping it over. Start with placing the burger on the highest rack and sprinkle garlic salt on it. For my taste, you need a good dose, but even if you aren't a garlic fan, use a few grains. They will leave no aftertaste and the flavor will be enhanced.

When you make your first flip, take it to the lowest level but cook with the lid up. I guess I forgot to tell you to lower the lid for the first 4 or so minute cook. This time should not exceed 3 minutes unless you're desiring a well done burger. If so, add a minute before removing the delicacy back to the top rack.

One more flip there before moving it to the bottom rack. This time close the cover but don't get carried away with how long it remains. Flip for the last time. Leave the lid up and watch as the remaining juices seep of the rack.

Before taking it up, place the top and lower sesame seed bun on the lower rack and toast gently. You really don't want toast or just warmth; somewhere in the middle.

When you take it up, you already have a beefsteak tomato or heirloom tomato to place next to the burger. Fresh, crisp lettuce on top of that. And that's it unless you want to add some alfalfa sprouts.

Nothing else. No cheese, no pickles, no ketchup or mustard. Certainly no onions. Not even mushrooms. And never add any steak sauce. A good hamburger never needs it if you've started with good, fresh--never frozen--meat

You're almost ready. Ask God to bless the food and thank Him for His provisions. You'll be glad you did.