5 Pounds of Beef Makes 100 Burgers! _ The Goodwill Burger - a recipe to stretch your dollar

The Art of Making Goodwill Burgers: A Culinary Experiment

As I stood at my stovetop, facing down the raw patties of meat side touching the sizzling surface, I couldn't help but feel a sense of excitement and trepidation. The goal was to create a burger unlike any other, one that would challenge traditional notions of what a burger should be. And so, with a gentle lift, I began the process of cooking these patties.

The first patty sizzled away, its edges crisping up as it cooked. I watched in awe as the second patty slid effortlessly onto the hot surface, its color deepening with each passing moment. The kitchen was filled with the savory aroma of cooking meat, and my stomach growled in anticipation. I added another patty to the mix, carefully flipping the first one over to reveal a perfectly cooked interior. The sound of sizzling meat and the gentle crackle of the stovetop created a symphony of sounds that only a seasoned cook can appreciate.

As the patties cooked, I turned my attention to the slaw, a simple mixture of shredded cabbage, apple cider vinegar, salt, and sugar. I stirred the slaw with a wooden spoon, the acidity of the vinegar mingling with the sweetness of the sugar to create a tangy, crunchy texture that would add depth to our burgers. The smell of the slaw wafted through the kitchen, enticing me to taste it before adding it to the burger.

With the patties cooked and the slaw ready, I began assembling our Goodwill Burgers. A plain bun served as the base, followed by a dollop of mustard, a patty, a generous helping of slaw, and finally, another patty, all held together by the gentle pressure of my fingers. The burger was complete, a symphony of textures and flavors that would surely delight even the most discerning palate.

I took a bite of our Goodwill Burger, closing my eyes to savor the experience. The first bite was like a revelation – the soft, mushy texture of the beef patty gave way to a crunchy slaw, tangy from the apple cider vinegar and sweet from the sugar. The mustard added a creamy richness, while the sage in the burger provided a subtle depth that elevated the entire dish. It was a flavor combination unlike any I had experienced before, and yet, somehow, it worked.

In terms of both flavor and texture, our Goodwill Burger surpassed even my expectations. The absence of traditional burger ingredients like cheese or bacon made way for a bold, savory flavor profile that was equal parts surprising and delightful. I couldn't help but wonder what the calculus behind this creation would reveal – would it be more or less expensive than some of my previous creations? But in terms of tastiness alone, our Goodwill Burger won out.

As I sat at my kitchen table, enjoying another bite of our delicious burger, I felt a sense of satisfaction and accomplishment. The art of making Goodwill Burgers was not just about throwing together random ingredients; it was about experimentation, creativity, and taking risks in the kitchen. And in the end, that risk paid off in a big way.

In conclusion, our experiment with Goodwill Burgers was a resounding success. With its unique combination of flavors and textures, this burger is sure to delight even the most adventurous eaters. So next time you're feeling stuck in a culinary rut, take inspiration from our humble Goodwill Burger, and remember that sometimes, it's okay to think outside the box (or bun).