Hamburger

You can be a purist if you want; I'm adding toppings.

—Grass fed/finished beef formed and cooked to medium in clarified homemade butter in cast iron with a few sprigs of rosemary. 

—Caramelized onion. I added a touch of palm sugar because I had it around—ditto for thyme.
—Homemade lacto-fermented pickles, local goat cheese (not chalky—more like cheddar), and mayonnaise
—Organic asparagus from the new world somewhere. Ours are still just peaking above the soil. (Feel free to judge but only if you have an asparagus patch.)

Had with a few gin and tonics and a crazy good bottle of Loire Valley Bourgueil Cab Franc. I mean, it's pretty (still drinking it btw)—not all bell-peppery and vegetal and liquor-store tasting. It's floral, wet-dog-earthy, light, with integrated tannins. Catherine and Pierre Breton.