Dinner Re-Made: The Ultimate Burger

Most of my recipes, I will admit, come from a mishmash of dishes that I've seen or tasted and liked a bit here or a bunch there.  For example, I started out simply cooking Bubba Burgers when I needed a taste of America's favorite food.  Don't get me wrong, Bubba Burgers are still amazing.  Slap on a toasted bun and some ketchup, and you're good to go.

One night, I was making meatloaf, lamenting that a loaf of meat is so difficult to eat in its entirety, and it hit me that my meatloaf recipe would make the perfect burger.  This was an especially epiphanous revelation because my husband does not particularly like meatloaf and virtually refuses to eat it at all.  That's how my burger was born.  It grew when my husband had the idea to stuff his burgers with cheese.  Eureka!  I never even considered that you could do that; mozzarella for him and bleu cheese for me.  Mmmmm, mmmm mmmmm.  Yum!

The other night, we were watching The Great Food Truck Race on The Food Network, and I watched my latest light bulb go on when they used grilled cheese sandwiches instead of buns.  I could do that, too.  Instead of the typical gallon of butter, I used low-calorie spread on whole wheat bread to cut down a bit on the unhealth meter.  The hubby says, even with the changes, it is better than he imagined it would be when we saw the truck guys build their burgers.

Our Ultimate Burger

Our Ultimate Burger

Combine 1/2 lb of ground beef with 1/2 medium chopped onion, 1 tsp Worstechire sauce, 1 Tbsp milk, 1 large egg and 1/4 cup Italian bread crumbs; salt and pepper to taste and mix well.

Place a large sheet of parchment or wax paper on the counter and use it to form the patties.  This makes it easier to get them off the counter and into the pan.  Create a 1/4-inch patty in the shape of the bread then create a 1/4-inch by 1/4-inch moat around the edge of the first patty.  Fill the moat with the cheese of your choice, and don't be shy!  Top it off with another 1/4-inch patty, pressing firmly (but gently) on the top to seal the burger.  You want the meat to form back to itself without having the cheese come out the sides.  Lightly pinch the edges then smooth to make sure the meat is sealed.  Place the burgers in a non-stick skillet and cook on both sides until the meat is thoroughly cooked and the cheese is melted and gooey. 

In the mean time, butter one side of four slices of bread then build and grill your sandwiches.  When the two sandwiches are done grilling, lean them against one another like a teepee so they don't get soggy.  When the burgers are almost done, put your favorite condiments on the grilled cheese sandwiches, add your burger and enjoy!