It was oh so thrilling to get emails from some of you asking me if there were pics of the cheesy hamburgers I made for hubby's birthday. Yes, there are! I only have one decent one as taking pictures at night is tough without the daylight to help lighten up the photo. And this photo I know the burger is upside down, not the best photo, but still good enough.
The recipe? Nothing special, very easy. I am a firm believer that it all starts with the beef. You need good beef with some fat, to build a good burger. I always buy my meats at Whole Foods. I respect how sanitary they are with all their meats, and I feel safe knowing I won't get tainted beef. Plus it just overall tastes better. I use an 85% lean beef, never 90% as it's way too dry; a packet of Liptons Mushroom & Onion soup mix, a few splashes (not dashes) of Worchestshire sauce, a couple dashes of hot sauce, a dash of sugar (yes), a good-size pat of butter. In a large bowl, combine all with my hands, don't overmix though! Form a very large meatball, put a pat of the butter in the middle of the meatball, close the pat over with the meat and then gently push into a very thick hamburg patty. Cook on a preheated pan, over medium heat. Don't go touching and flipping the burger! Leave it, let it do it's thing. You want a nice char on both sides so only flip once! Cook about 6 - 8 minutes each side; on first flip put some nice thick slices of sharp cheddar on that burger! Sometimes I do a cheddar & monterey jack mix and my famous caramelized onions. Sure on really good hearty buns. I am in love with, and use all the time those Iggy Rolls--they are the best bread makers ever, well, plus San Fran has some stellar ones too.
(I know the cheese is upside down in the photo, I just plated the burger wrong...I had a very hungry hubby waiting patiently for his burger!) Yes, those are deep fried sweet potato fries. Slice fries really thin, dip raw fries into some egg whites, chill till hardened, then deep fry in small batches in peanut oil, salt immediately.