Cheeseburgers!

Well, it's April 1 and in the 70s in Madison - definitely time for the first grill of the season.

I have to say, Joef and I make a pretty mean burger. I mean, these things are really good. I think the onion salt is the key. Maybe it's just the joy of being able to be outside for sustained periods of time at 9pm at night without catching frostbite. Maybe it's listening to Sharon Jones and the Dap Kings on record as we prep the meat. Heck, maybe it's just the beer.

In any case, it's definitely:

PATTIES:
1 lb ground beef, lean
Onion salt to taste
Minced garlic to taste
Minced jalapeno to taste

TOPPINGS, in this particular case:
Prosciutto
Goat brie (me), or cheddar (Joef)
Arugula
Sliced tomato
Hawkwind HEAT mustard (made locally, in Baraboo!)

And, of course, the bun.

We mix the onion salt, minced garlic, and jalapeno together in the patty. Then throw it on the grill. Best if you can melt the cheese on the burger while it's still on the grill, at the same time as you're lightly grilling the buns. Joef gets full credit for all the grilling.

What a wonderful way to start the spring.