Noel Barnhurst - Photographer

There's no secret to making an amazing burger, and after drooling over Food & Wine's "Best Burgers in the US" list, there is one common thread among the top picks.  The best burgers all use good quality meat with the best and freshest ingredients.

Lesson #1:  Start with the finest ingredients, especially the meat.

Lesson #2:  Finish with your favorite fix-in's.  Try things you normally wouldn't try like balsamic vinegar sauteed onions, blue cheese, pineapple slices, salsa, or any other condiment you love.

Lesson #3:  Try a slider...or a turkey, chicken, or crab burger.

Lesson #4:  Watch the video to see how easy it is!

Ingredients:

6 extra-large eggs
1 1/2 cups milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large brioche loaf
Unsalted butter
Vegetable oil

Directions:

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Presented by the San Francisco Brewers Guild, SF Beer Week honors the countless breweries all over the Bay Area with a week long festival.  The festival began on February 10th with an opening celebration at the Concourse Exhibition Center, and ends on Sunday February 19th with a Beer-Cocktail competition at 15 Romolo.  Here's to the local breweries and SF Beer Week.

-Cheers-

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