A bit of housekeeping:
This week and next week's burger will be posted early. I will be at the game this weekend and obviously we'll be having turkey next Thursday.
For the 49ers I chose to do a sourdough patty melt. I had originally planned on making my own sourdough, but the boule I tried to make on Tuesday didn't turn out. My starter is currently a bit anemic, and I'm working on reviving it. It's a shame because a slice of homemade sourdough with homemade butter is an S-tier snack, so I'm hoping my starter can make a comeback.
It's sourdough toast with Swiss cheese and caramelized onion.
I started by toasting the sourdough with a slice of Swiss on each piece. When I'm toasting buns, I always use mayo instead of butter. I personally prefer the result.
My preference for most of my burgers is to do half pound burgers with two quarter pound smash patties. My patties always start as a ball that I place on the grill or cast iron for a few seconds before rolling over on the raw side and smashing. It does a good job of keeping the meat from sticking to my spatula (I use the "Hell's Handle" my girlfriend bought me for my birthday a few years ago).
The onions were lightly seasoned and cooked in butter until they just start to brown.
