Last night started out innocently enough. It’s Tuesday night, family is hungry, time to start cooking. The last few times I’ve been using a tortilla press to make Flat Burgers for the kids. I know many of you have probably done this more than a few times over the years, but I thought it was worth a mention here. See, usually when one makes burgers, they puff up a bit in the center, then don’t get browned on the edges. Plus, since they aren’t uniform one part is over cooked and the other is just right. Then, if you do have children you’re probably not paying real attention and over cook them anyways. Yeah so, if you make them about a 1/4″ thick, they cook entirely in about 3 minutes. Big time score. Alright, so I figured I’d do the flat burgers. And since Z loves mashed potatoes, I’d do that as well. Besides I’m a big fan of the spud myself, no problem. I hadn’t planned on making gravy, but after watching the taters loll around in the hot water, they spoke to me. “Make gravy for me, if you love me. If you love me you’ll make gravy.” Who am I to not listen to a spud?

It was then I found myself making a sharp turn straight to Gravyville. Think about it for a second, “how good is hamburger gravy?” Usually pretty nasty unless you add a can of condensed creamed soup. I don’t do that much anymore, I’ll reach for the creme fraiche instead.
Here’s what I did to make the best hamburger gravy EVER.
You must use a pan that will render you decent fond, anything but a non-stick. Once the burgers are done, remove and set aside. Pour out all the beef fat. (I use an aluminum pie pan, let it congeal, scrape in to garbage.)
Add a fair amount of olive oil, lighter variety. Mince some mushrooms, about a really good sized handful worf. Mince a clove or two of garlic, not too much. Toss in to your hot oil and sautee for 4 minutes or so.
Stir in enough flour to thicken, not to a paste. Simmer for another 2 minutes or so.
Add fancy beef stock to a nice semi-thin gravy consistency. Salt & pepper to taste.
Strain gravy in to sauce pan and get a medium heat going.
Add pat of butter, simmer for another minute or so.
Here’s what tipped the scales of the gravy odyssey, I squeezed a little fresh lemon juice in to the gravy. Maybe a tablespoon or so. Just enough to bring out the punch of the garlic & mushrooms and just enough to cut the headiness of the beef leavenings. One minute you have decent gravy, the next minute you have something worth shouting to the world! I HAVE THE MOST BEAUTIFUL GRAVY EVER !!!

It was plate licking good. EVERYONE but Tiny E was a Clean Plate Ranger last night. Why? The burgers? No. There were fine though. Was it the broc? No. IT WAS THE GRAVY !!! And it was hamburger gravy.
The squeeze of lemon was the piece of resistence, perfection in a sauce.

Gravy makes the meal.
Xo Xo