R I CHMOND ’ S 5 BE S T BURGER J O I N T S
May is National Burger Month, and I take a lot of pride in the homemade burgers I cook on my Green Egg grill. I love to mix up giant patties. The rest of my family occasionally gets irritated with the size of my burgers, but I don’t mind. If they wimp out,
and the “Rajun Cajun Burger” with cajun spices, swiss, onions, and bacon.
3. JACK BROWN’S BEER & BURGER JOINT – Jack Brown’s burgers are on the small side, but their excellent beer selection, famous “Jack Brown Sauce,” and fried Oreos make up for it. (Note: If someone in your party loves wine, forgeddaboutit! This is a beer spot, period, although I saw someone buy a can of wine there once.)
there’s more burger for me! I’d love to have you and the rest of our newsletter readers over for dinner, but my Green Egg can only feed so many. In the meantime, here are my top five local burger joints to ease your cravings. 1. BURGER BACH – This is my go-to joint for delicious, substantial, high-end burgers with quality ingredients. I love the New Zealand inspiration for Burger Bach’s menu, which includes New Zealand beef and lamb. The “Queenstown” burger is my top pick. It is made with grass-fed lamb, caramelized onions, Gruyère cheese, wild mushrooms, and tarragon sauce. Where else will you find something like that? 2. DOT’S BACK INN – This is one of the spots in Richmond visited by Guy Fieri, one of my favorite television personalities and the host of The Food Network show “Diners, Drive-Ins and Dives.” Dot’s burgers are phenomenal. They’re huge and piled high with toppings. I like heat and crunch on my burgers, so I lean toward the “Heroic Burgers” on the menu, including the “Bar-B-Q Burger”
4. CARYTOWN BURGERS & FRIES – Carytown is more of a greasy spoon than an upscale spot, but the burgers are delicious. For something unique, try “The Dude,” which is served on Texas toast and topped with crispy fried-onion straws, or the “Barnyard Brawl,” which has a whole chicken tender inside! 5. BOULEVARD BURGER & BREW – Boulevard is my go-to for a classic diner burger at a decent price. If you’re feeling spicy, try a “Chuck Norris Black and Blue” (blackened spice, blue cheese, lettuce, onion, and tomato) and pair it with a boozy shake.
SUDOKU
THAI MINCED PORK SALAD
Called “Larb” in Thailand, this popular street food comes together quickly and can be easily modified to suit your individual taste.
DIRECTIONS
1. First, make toasted rice powder: In a frying pan over low heat, dry-roast the rice, stirring continuously until it turns golden brown and smells fragrant, about 15 minutes. 2. Let toasted rice cool, then grind into a coarse powder using a mortar and pestle, blender, or food processor. Set aside. 3. In a medium frying pan over medium-high heat, fry pork, breaking it into small pieces as you go, until fully cooked. 4. Remove from heat and add 1 heaping tbsp of toasted rice powder along with all other ingredients. Stir to combine. 5. Taste and adjust, adding more lime juice and herbs to suit your palate. Serve with rice.
INGREDIENTS
•
5 tbsp uncooked Thai sticky rice
• • • • • • • • •
1 lb ground pork 1/2 tbsp chili flakes
1/8 tsp sugar
SOLUT ION
1/2 tbsp fish sauce
Juice of 1–2 limes, to taste 4 small shallots, thinly sliced 4 green onions, thinly sliced Cilantro leaves, to taste
Mint leaves, to taste
Inspired by EatingThaiFood.com
www.MottleyLawFirm.com | 3
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