Jun 2, 2011

What's your burger personality?

 A few days ago, while doing some research into winery websites for a client, I ended up on the Sutter Home site. My eye was caught by the winery's "Build a Better Burger Contest"--the 21st year it's run--and I soon stumbled onto a quiz entitled "What's Your Burger Personality?" According to those quiz results, I was a Type-A Burger personality:
You have a strong sense of yourself and are very confident in all you do. Your extroverted personality gives you a wide circle of friends, who admire and respect our taste in everything from fashion to food. If a friend, relative or co-workers need a restaurant tip, you are their go-to person. You are always in-the-know on the newest restaurants to open. When it comes to entertaining, you take great pride in hosting partiest at hotspots and introducing your crowd to the latest food and wine trends. Your burger recipe is "Best of the Best Burger." Your wine pairing is Cabernet Sauvignon.
The Type-A Burger sounded like a younger version of myself--the me I was in days when I really did care about hitting all the latest restaurants, etc. (something that ceased to matter after living in Paris for a year, dining in fabulous joints that had been around for generations--sometimes centuries).

The only question I had fudged was the car question: "If you were a car, what kind would you be?" There were five possible answers (Silver Jaguar convertible, Suburu Outback, Motorcycle, Hybrid, and Volvo wagon). I chose the car I would have done just about anything to drive in my 20s (the Jag) over the car I actually drive now (an Outback) or will buy in the future (a hybrid).

In other words, I saw my car persona as the risk-taking, in-the-fast-lane version of me that I was (and still am on occasion) rather than the person I tend to be now, who just wants to get in a car, start the engine, and have a comfie, safe, reliable ride to wherever I'm going with no surprises thrown in.

That racy choice probably explained why I didn't like the "Best of the Best Burger," with its excessive amounts of mayonnaise, 4 ounces of cream cheese, bacon. and truffle oil mixed into Kobe-style ground beef. The Kobe beef is grand, but as for the rest? Ugh.

I took the test again, with all answers the same except one: this time I chose the Suburu Outback and turned out to be an "Adventure Burger."
You have a great appreciation for cultural differences and embrace them with great gusto. People are drawn to your undying curiosity about life. You seek excitement and are always open to new experiences and food. On more than one occasion, you've been called a risk taker. You are happy to cook a Moroccan dinner for 12 at our place or try the local fare from a far-off land. From Sangria to sake, you regularly tempt your taste buds with flavors of the world. Your burger is Rainforest Zip Line Burger. Your wine pairing is Pinot Grigio.
What a difference a car makes! It's scary how much that Adventure Burger personality sounds like me, not to mention the fact that I've loved my half-dozen or so zip-lining experiences. I love my Subaru Outback, too.

Here's the recipe for my current "burger personality:"

Rainforest Zip Line Burger

  • 3 pounds Ground Chuck
  • salt and freshly ground black pepper, to taste
  • 1 14oz can black beans, drained and rinsed
  • 2 roma tomatoes, seeded and chopped
  • 1 serrano chili, finely minced
  • ½ red bell pepper, small dice
  • ½ red onion, small diced
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon canola oil
  • 3/4 cup mayonaise
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne
  • 2 tablespoon lime Juice
  • 6 whole wheat burger buns, split and toasted
  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  2. Gently combine the chuck, salt, and pepper. Shape into 6 patties to fit the bun.
  3. Create the salsa by combining the beans, tomatoes, serrano chili, red peppers, onion, vinegar, oil and some salt in a small bowl. Refrigerate.
  4. Combine the mayonnaise, chili powder, cayenne, lime juice and some salt. Refrigerate.
  5. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference.
  6. To assemble the burgers, spread equal portions of the chili lime mayonnaise on each bun bottom followed by a burger patty. Top the patty with a scoop of salsa, add the bun tops and serve.
Enter Sutter Home's Build a Better Burger Contest
Find out what your "Burger Personality" is

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