Sizzlin' burgers hot for the Fourth

Lisa Abraham, Akron Beacon JournalJune 26, 2013 

Despite the famous "baseball, hot dogs and apple pie" saying, there's a good chance that there will also be an abundance of burgers on the grill at most Fourth of July celebrations.

Chef Shawn Monday, who owns FlipSide in Hudson and Columbus, Ohio, said high-quality beef is the foundation for the selection of creative burgers on his menu.

"We start with great ingredients, beef from local farms that is all grass-fed, never frozen, always fresh," he said.

Moreover, when the beef is high quality, it needs more than just salt and pepper for seasoning, but how you top a burger depends on what your crowd is in the mood for, he said.

Monday said that like the meat, high-quality toppings will produce a high-quality taste, and he advocates using toppings that pack a lot of flavor.

"Try smoked Gouda and smoked chipotle peppers," he said. "Why use American cheese? Find some good 4-year-old aged cheddar cheese or an aged provolone with that nice saltiness to it."

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