Happy International Cheeseburger Day everyone!
To celebrate, how about making you and yours some fabulously cheesy cheeseburgers with three types of cheese, bacon and more bacon? Oh and a cheese bun! …Does that make it four kinds of cheese? Yeah. I took the rules and threw them on the porch last night, like Fred Flintstone putting out the sabre tooth tiger (very unceremoniously). These burgers are juicy and huge and delicious and GINORMOUS. But with the size of the buns they make at the bakery now, you have to make a huge burger.
Do not squish the burgers with your spatula! This presses out the essential juices, leaving you with a dry and tasteless burger.
If you’re worried about under done burgers, it can be a pain to try to use a traditional meat thermometer, try using a wireless digital one, it has a smaller probe and you don’t have to hold it up.
I couldn’t finish this beast of a burger! It was HUGE! But soooooo good! And I would bite in and there would be these little pockets of molten havarti and jack! I had to wear a bib, there were drips of condiments and gooey cheese. I know I couldn’t finish again, but I want another! Just remember to keep the size of your bun in mind. If you have more than four to feed and bought some gigantic buns, you will want to at least double the recipe. If you have extra patties, they’re great to freeze. Slide a piece of waxed or parchment paper between patties and place in a ziploc.
Happy Grilling on International Cheeseburger Day!
With Candied Bacon
Basically I saw this and said the words Stout & Chocolate Cheesecake With Candied Bacon to my husband, the Baron of Baking. Stunned, he stopped everything and slowly turned to me. “Yes” was all he said.View Details
With Roasted Potatoes
Glazed carrots and roasted potatoes were both always on the menu when it came to any major family holiday meal. These dishes were prepared in the same way every time and passed down from mother to daughter for at least four generations. Today I am going to share with you a new take on the classic Roasted Carrots, and tell you the secret (as per my mother’s mother) to the perfect Roasted Potato.View Details
On A Beer Can
Lemon Thyme Roast Chicken the most moist chicken you’ve ever had with a hint of citrusy-goodness, nice and herb-y finish.View Details
With Caramelized Shallots
Leftover Chicken Potstickers are a great way to use the leftover chicken from the Lemon Thyme Roasted Chicken you made.View Details
on the Grill
“Third times the charm”. And charmed it was. They were a big hit! Delicious and fudgey, they turned out pretty fantastic. Here’s how I made Cake Pops on the grill.View Details
Sweet Snack Food
Smoked Date Squares are a hefty, coffee cake-like delicacy with a satisfying finish. Add a little smoke and you have a grilled delight that is sure to please.View Details
With Grilled Veggies
This Cheesy Pesto Pasta With Grilled Veggies is a vegetarian dish that is sure to fill that hollow leg and leave you begging for more.View Details
With Pancetta And Roasted Peppers
Friends and family won’t believe that this creamy sauce is actually free of heavy cream and butter! And it is not free of taste! The smokiness of the barbecue blends beautifully with the squash and makes a smooth sauce.View Details