It’s no lie. We love some good burgers in our house. And since we’ve cut out bread, we seem to forget that we can have burgers without that. I won’t complain about the steak and the pork chops and everything else we’ve been having for dinner instead, but sometimes, you JUST need a burger.
Here’s your list of ingredients:
Don’t throw them all in the bowl at once – I’ve learned that from personal experience.
- 1 pound of hamburger (we use 80/20)
- 1 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of Worcestershire sauce
- 1/4 teaspoon of black pepper
- Cheese of your liking – I used slices from a block
- two cap-fulls of Frank’s Buffalo Sauce (completely optional)
And now how it’s done:
1. Throw your meat in a bowl with the salt, garlic powder, pepper and Worcestershire sauce. (And the Frank’s if you want some kick.) Get your hands in there and get it all sorts of mixed up.
2. Cut some cheese in the side of postage stamps and set it to the side. In ours, I used Colby Jack for me and Sharp Cheddar for the wife. For each burger, I used four pieces each in the size mentioned above and made sure to keep them pretty thin, so they’d be sure melt. Put these to the side – you’ll need them in a second.
3. Take your hamburger and make four patties, all of the same width – around 1/4 inch per patty. This is making two tops and two bottoms.
4. Stack the cheese in the middle of the bottom patties. Make a little pile, but be sure to leave some space at the edge.
5. Put the top patty on and pinch it closed all the way around. Make sure it’s snug, because you don’t want the cheese leaking out.
6. Cooking is up to you. We threw ours on the George Foreman for about eight minutes, but use whatever floats your boat. Just be careful not to overcook it.
7. And here’s your warning: let the burgers set for a minute, so you don’t burn your face off with the hot molten cheese of your choice that will start rolling out of there.
I am very sad I have no pictures. I was really hungry.
*Spell it however you want, but since I made the recipe at home, I’m spelling it that way. BOOM.