It has always been a preference when ordering a burger to have it cooked medium-well. I had this irrational concern that if a medium burger is undercooked, it would be too pink for my tastes and even that I might get sick. Again, irrational. So I always had my burgers cooked medium well. They tasted great, but I did not realize that something was missing.
Today at Justin's at 301 Lark Street, Albany, I moderated this position and ordered the burger medium. What a difference it made. No longer will I be satisfied with a dry burger when I could savor the richness of a burger with a moist and juicy interior. I have seen the light.
Today's burger included bacon and sauteed mushrooms, on top of which lay a wonderfully melted slice of swiss cheese, which draped over the burger and helped contain the toppings. Two slices of tomatoes and a piece of romaine lettuce on top of the cheese, mayo and then ketchup on the top bun, and then the first bite.
Justins makes a solid cheeseburger to begin with, but this one may have been the best yet. The subtle sweetness of the swiss/bacon/mushroom flavors in concert with the juicy medium burger, complimented by a tall pint glass of cold Coca Cola made for a wonderful lunch experience.
But most importantly, I learned not only to accept but embrace medium as my temperature of choice, and it made all the difference.
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