What did you cook this weekend?

[bocarider]

I ground together flap meat and boneless short ribs in a 10 oz to 6 oz ratio, barely touched it to push it into a loose patty, heavy salt & pepper and seared it in a hot pat with a little canola oil. Got a nice crust on the bottom, flipped it, put on some Kraft American Cheese and put it on a Martin's Potato roll, toasted with a little butter (OK, so it was not gluten free).

Fries were hand cut and done in peanut oil with a method pulled from America's Test Kitchen that was stupid easy and worked like magic.

Best home burger I've made yet, according to my very appreciative audience of friends and family.

Oh yeah - a very fast and competitive 45 miles on Saturday with my usual group and a nice paced 50 in the steamy humid South Florida heat with my wife on Sunday. Ride to eat.