I haven’t posted a recipe recently therefore here is one my husband made the other night.
While watching Diners, Drive-Ins and Dives he saw a restaurant eater indulging in a meal that Hubby had to recreate. I laughed never thinking he would actually do it. I was wrong. So here is the recipe and a nod in your direction if you make this too.
Preheat grilling skillet over medium heat. Start with a pound of lean ground beef. We want a little bit of juice to pour out but would rather it doesn’t run down our arms into our laps. Split the meat into three mounds. Per mound, season with ground sea salt and ground black pepper and knead together while shaping into a patty. Make the middle of the patty a little thinner than the edges so that it will lay flat once cooked on the bread. Cook the burgers, turning occasionally, to desired temperature, 10 to 15 minutes for medium well. Now two of these burgers will be normal everyday burgers. For the hubby burger continue reading.
Take half of a medium Vidalia onion. Slice. Sauté in a tablespoon and a half of butter and teaspoon of Worcestershire. Cook onions for 15 minutes, or until onion is soft and caramel colored.
Rip the romaine lettuce to hamburger size. Thick slice a tomato. Slice in rounds the other half of the Vidalia onion. Set out ketchup and mayonnaise (we used mayonnaise with horseradish).
Now for the bread.
Preheat skillet over medium heat. Thinly slice four pieces of French bread. Generously butter both sides of the slices of bread. Place two pieces of bread down onto skillet and add a slice of cheese to each. Top both with another slice of buttered bread. Grill until lightly browned and flip over; continue grilling until cheese is melted.
Wait a minute. I just told you how to make two grilled cheese sandwiches. That’s right. This is what my husband used for buns to hold this burger and fixings together.
Assembling the “burger.” Take one of the grilled cheese sandwiches and put on plate. Squeeze on some ketchup and mayonnaise. Top with burger. Add more ketchup. Cover with sautéed onions. Next raw onions. Topped with two slices of tomato. Then the two leafs of the romaine lettuce. Finish with the other grilled cheese sandwich.
You now have a Deluxe Grilled Cheese Hamburger. I must admit it was fantastic looking. Husband was happy. He hunched over his plate, opened his mouth as wide as he could and dug in. Surprisingly the two grilled cheese sandwiches helped to hold everything together nicely. The patty was not big enough so the last few bites were just grilled cheese sandwiches with the fixings. No complaints. Hubby says that next time he will add sautéed pickled hot peppers. Substitute cocktail sauce for the mayonnaise and ketchup. Make the patty slightly bigger and add a slice of cheese to it as well. That’s right he is already considering the next time.
While watching Diners, Drive-Ins and Dives he saw a restaurant eater indulging in a meal that Hubby had to recreate. I laughed never thinking he would actually do it. I was wrong. So here is the recipe and a nod in your direction if you make this too.
Preheat grilling skillet over medium heat. Start with a pound of lean ground beef. We want a little bit of juice to pour out but would rather it doesn’t run down our arms into our laps. Split the meat into three mounds. Per mound, season with ground sea salt and ground black pepper and knead together while shaping into a patty. Make the middle of the patty a little thinner than the edges so that it will lay flat once cooked on the bread. Cook the burgers, turning occasionally, to desired temperature, 10 to 15 minutes for medium well. Now two of these burgers will be normal everyday burgers. For the hubby burger continue reading.
Take half of a medium Vidalia onion. Slice. Sauté in a tablespoon and a half of butter and teaspoon of Worcestershire. Cook onions for 15 minutes, or until onion is soft and caramel colored.
Rip the romaine lettuce to hamburger size. Thick slice a tomato. Slice in rounds the other half of the Vidalia onion. Set out ketchup and mayonnaise (we used mayonnaise with horseradish).
Now for the bread.
Preheat skillet over medium heat. Thinly slice four pieces of French bread. Generously butter both sides of the slices of bread. Place two pieces of bread down onto skillet and add a slice of cheese to each. Top both with another slice of buttered bread. Grill until lightly browned and flip over; continue grilling until cheese is melted.
Wait a minute. I just told you how to make two grilled cheese sandwiches. That’s right. This is what my husband used for buns to hold this burger and fixings together.
Assembling the “burger.” Take one of the grilled cheese sandwiches and put on plate. Squeeze on some ketchup and mayonnaise. Top with burger. Add more ketchup. Cover with sautéed onions. Next raw onions. Topped with two slices of tomato. Then the two leafs of the romaine lettuce. Finish with the other grilled cheese sandwich.
You now have a Deluxe Grilled Cheese Hamburger. I must admit it was fantastic looking. Husband was happy. He hunched over his plate, opened his mouth as wide as he could and dug in. Surprisingly the two grilled cheese sandwiches helped to hold everything together nicely. The patty was not big enough so the last few bites were just grilled cheese sandwiches with the fixings. No complaints. Hubby says that next time he will add sautéed pickled hot peppers. Substitute cocktail sauce for the mayonnaise and ketchup. Make the patty slightly bigger and add a slice of cheese to it as well. That’s right he is already considering the next time.
To the Alumni of Michigan. I hope he made you proud!
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