When I departed the Czar Bar two weeks ago with 10 seeded brioche buns, baked by Farm to Market and bestowed by Good You’s Kelli Daniels, I felt immense power and a great responsibility. In fact, it pretty much went like this:
Unfortunately, my spider senses had been slightly dulled by two mid-afternoon IPAs, and my attempts to spider through downtown looked more like this:
Still, I felt a great power and responsibility to honor thy Magic Buns, and thus was reluctant to cook a simple burger. After all, these buns lay with “Kansas City’s Best Burger.” What would they think bedding down with my plebeian meat patty?
So I treated them simply, which I believe is the best way to honor superior ingredients. I ate them plain in the car — with a touch of unsalted shame — and as simply prepared sandwiches:
But as the buns waned and my curiosity waxed, I could resist no longer. I took my shot at making “Kansas City’s Second Best Burger.” Not wanting to try to recreate what has already been perfected, I kept things very simple.
- Meat — 8 oz. ground chuck and beef short rib. Plenty of fat and flavor. Salt. Grilled medium rare. (Probably too much meat, to be honest)
- Bun — Magic, of course. Lightly buttered and grilled.
- Condiments — Touch of mayo and farmers’ market microgreens. Dijon mustard on the side.
It was good. Probably the best burger I’ve prepared at home. And a fitting way, I think, to finish the bag of Magic Buns.