While this menu may seem a bit commonplace, sometimes you just need to stick with tradition. Most households in America will be having a “cookout” today and most will include grilled hamburgers in the repertoire of dishes on the menu. I think the very best burgers are made and grilled at home. They should be made of fresh, grass-fed ground beef with a fat content of at least 15% for the best flavor. I also like to season the meat with some minced garlic and herbs before shaping the inch-thick patties. The burger buns are best made at home as well, so if you have time, I refer you to the recipe for these at http://ansonmills.com/recipes-wheat-30.htm.  And what is a burger without fries? Today, I cut potatoes very thinly with the mandoline, chopped the slices into matchstick-sized pieces, and deep fried until crisp. The first peaches from Georgia and South Carolina were available this weekend, so one of my favorite desserts was possible to accompany this meal.

Relish tray of deviled eggs; organic dill spears; pickled beets
Grilled hamburgers enriched with herbs and garlic served on house-made rolls with pepperjack cheese, lettuce, caramelized onions, and favorite condiments and toppings
Deep-fried shoestring potatoes: steamed corn-on-the-cob
Peach crisp with whipped cream