Death by Cheeseburger V – The Jon in Albany Burger

Back in April of last year, I tagged along with Daniel B. of FUSSYlittleBLOG fame on the Tour de Soft Serve. I had a great time, but I previously wrote about it in my Soft Serve Sucks post, so I won’t rehash the event here.

Jon in Albany also joined in on the fun, and I had the pleasure of meeting him, and during one stop on the tour, I had a fairly long conversation with him. We talked about a lot of different things, mostly food obviously, but he also mentioned that his family has a farm where they raise cows, and they occasionally slaughter one and split up the meat among the family. He mentioned he gets quite a bit of ground beef from it. The subject of my love of burgers must’ve come up, because he promised he’d give me some of his ground beef.

A couple of weeks ago, he made good on that promise and gave me 3 pounds of ground beef over lunch at Sovrana. At the time I jokingly said I’d do a blog post about it. But the more I thought about it, I decided it would be fun. Especially since I’ve done many posts on burgers I’ve eaten in and around Albany, but I’ve not yet chronicled the way I make burgers at home. And this seemed to be the perfect opportunity to do that.

At first I toyed with the idea of doing a pizza themed burger. If you’ve ever visited Jon’s blog, you’ll know that making pizza is a big hobby of his. But after thinking it through, I decided that if I was going to do a post on it, I wanted to make a burger that highlighted the beef, and didn’t want to do something with lots of toppings that would steal it’s thunder.

I kept it simple, as I usually do when making burgers at home.

I cut off a hunk of beef from one of the tubes Jon gave me and it weighed about 9 ounces. That was just about perfect. When I make burgers at home, I always do two patties of 4 ounces each. Anything more than 8 ounces is just too much beef in my opinion.

Here’s the two beef patties which are just about 4.5 ounces each, generously seasoned with salt and pepper.


I started by buttering and toasting a Martin’s potato roll in my cast iron pan.
After toasting the roll, I slathered one side with mayo, hot sauce, and pickles.


Then I turned the heat up to high to make sure I got a good crust on the patties.

I then added two slices of Land o’ Lakes American cheese, and assembled it all together, adding only a fresh, ice cold, leaf of romaine lettuce.

I ended up getting a good crust on the patties.


There it is, in all its glory.
Damn that thing was good. Jon’s beef is excellent. Full of delicious fat, and with tons of flavor. The patties were juicy, and tender. Just look at all the fat and juice that ran out of them. And I was only half way through it at this point.

Thanks so much Jon. I really appreciate you being kind enough to allow me to enjoy some of your stash. But now you have a problem, because I’m going to be bugging you for more in the future.

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