Search for:
There are many claims as to the origin of the cheeseburger, but all of them have one thing in common — an American origin. Sept. 18 is National Cheeseburger Day, and with the advent of football season, this day could not come at a better time. Cheeseburgers are a necessity at any tailgating event or sports party because they are a universal crowd pleaser. The cheeseburger screams America and conjures up images of greasy goodness paired with fries and a shake. Although the cheeseburger was popularized in America by roadside fast food joints and family diners, cheeseburgers are never better than when made by family and friends on a backyard grill. Even though these may not be the best burgers (they may even be frozen from a bulk grocery store), it’s something about the atmosphere.
But of course homemade patties are the best. Traditional and basic burger patties are made by combining ground beef, egg, salt and pepper. If you’re looking for ways to spice up your burger, consider adding Worcestershire sauce, garlic, diced onion or chili powder. And a burger just isn’t a burger without cheese — even a fancy burger with cheese supposedly mixed into the raw beef patty is not good enough. Experiment with different cheese varieties like pepper jack or swiss.
Try this rich blue cheese burger courtesy of Ina Garten from foodnetwork.com
Ingredients:
2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
1/4 cup steak sauce
3 extra large eggs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
8-10 hamburger buns
8 ounces blue cheese, sliced
Arugula and sliced tomatoes, for serving, optional
Directions:
Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
Prepare a charcoal or a stove top grill.
Cook the hamburgers for four minutes on one side, then flip and cook three minutes on the other side for medium rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for five minutes. Meanwhile, grill the buns, cut side down, for one minute until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired. Serve hot.
Sound Off
No comments yet!
Add your comment:
Put a name to your comments! Sign In or Register. Registered users can track their comments in their profile, use avatar images, and participate in forum discussions.