First thing you need to decide is the meat. I’m partial to burgers. I’m not judging or casting aspersions if you decide supplement your burger menu with brats or hot dogs. I’m just not doing that. Truth be told, brats and my gut get along roughly the same way as Ferris Bueller and Mr. Rooney. And hot dogs…well…that’s not food. Doesn’t matter if you call it a wiener, a frank or a red hot. It’s still a hot dog. Although I prefer calling them wieners. Because saying wiener is funny and my sense of humor is still 14 years old.
Now, I realize that the hot dog barons have gone to great lengths to disguise what the wiener truly is. And to be frank (see what I did there?) nobody is completely certain what makes up the hot dog, although most wiener scholars agree it is some kind of combination of beef, pork, turkey, chicken and either raccoon or groundhog. Depending on your preferences, you might dress your wiener up with pickle relish, onions, sliced tomatoes, sauerkraut, horseradish, pickles, chili, bacon or even jalapenos. But most Americans stick with ketchup and/or mustard.
Now since we’re Americans and we can always make wieners more interesting, we came up with the corn dog which rarely wanders outside of its native habitat of the Iowa State Fair. Next, we developed the common American bagel dog. The bagel dog, while a staple of suburban street cuisine, doesn’t normally make an appearance at the typical Independence Day cookout.
Which brings us to the burger. The venerable trustworthy delicious burger. Burgers form the backbone of standard American grill fare the same way spandex and shredded jeans formed the backbone of hair metal attire.
First, condiments. Lettuce, tomato, ketchup, mustard, pickles, onions. Absolutely. You pick. The real decision comes with cheese. First, it’s Independence Day so American cheese occupies whatever place on the cheese plate indicates awesomeness. Next, cheddar. Cheddar cheese is American cheese’s sometimes cool cousin. Looks similar, adheres to grilled meats in a natural way but just not as good as American. Kinda like Canada.
Other choices? Well there’s swiss. But I don’t really like to allow swiss onto the cheese menu for Independence Day. The swiss aren’t really reliable allies and there are consequences for that. Then there’s pepper jack, gouda and provolone I guess. But here’s the deal, outside of pepper jack, I don’t like to get too creative with the cheese choices. So, if you must, include some pepper jack. But be forewarned. Pepper jack isn’t for everybody. Like free speech is to the left.
Finally, the meat. Or meats. Most, if not all, of your burgers should rightfully be beef. Good ol’ midwestern raised beef. If you were to compare burgers to NATO, beef is the USA. Beef carries the entire cookout, smells great on the grill only to hear the Germans complain there isn’t any bratwurst.
Next comes your bird meat. Which is pretty much limited to turkey. Turkey burgers are good. But they’re not for Independence Day. It’s like wearing a “I’m with AOC” shirt to a tailgate.
Your next grouping are your alternative burgers. Elk. Venison. Bison. Native to North America, high in protein and low in cholesterol. Include them among your 4th of July grilled meats. Elk burgers are awesome. Legit awesome. Plus you feel like frontiersman eating what you kill. Which, or course, you’re not. You picked them up in the health section of the grocery store. Doesn’t matter. Wear a suede jacket with fringe and a cowboy hat when grilling these to get the full experience.
So there are some ideas for the grill. My suggestion is you fire it up, take a pair of tongs and couple them with several ice cold beers. Something nostalgic. Stroh’s. Pabst Blue Ribbon. Old Milwaukee. Miller High Life. It’ll make it feel like the 70’s. Which should seem familiar anyway with high gas prices, runaway inflation and left-wing crazies blowing up police stations…