As summer says goodbye, and Fall starts making that "let's just be friends" speech, it's time to think about one last grill. I have travel and long days this week so it was a "now or next summer" kind of moment.
First I made some buns - well not exactly buns. I had no yeast, no eggs and no milk, as we both weren't going to be cooking this week.
I had flour and Kefir (fermented milk found in the yogurt aisle) and honey. These turned out great - sturdy enough for the burger, with an almost tender and biscuit-like texture that soaked up all the juices of the burger. (recipe in the comments). Plus they took 5 minutes to get into the oven. The leftovers will be frozen to be a base for Guinness Stew in the coming weeks.
Then, it was time to light the briquettes.
The rest, they say, is history.
Burger with Worcestershire and maple bacon seasoning, sharp cheddar and garlic mayo on the tender little "buncuit". It was worth it.