We rotate cooking nights at our house, or at least try to, so neither one of us feels like we’re doing all of the work. We’ve both gotten to the point where we really like cooking, but we also don’t want to get burnt out on that. Tonight was might night and tonight we had burgers. Again.
Fun Historical Fact about Me and Burgers: When I was a kid, I used to spend an inordinate amount of time at my friend Angie’s house. Anytime we went out to eat, I’d always get a cheeseburger and fries. Every single time. I remember her parents (both of whom are some of the best people I’ve ever met) telling me that they always knew exactly what I’d want anywhere we went.
But let’s be serious – who doesn’t like a good burger? Even vegetarians like them. Otherwise, they wouldn’t have veggie burgers, amiright?
So, our burgers tonight!
I borrowed some of this recipe, but switched it up just a bit to our liking.
- 1.5 pounds of hamburger
- 4 slices of cooked bacon
- 1.5 cups of Colby and Monterey Jack cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 tablespoon Worcestershire sauce
Incredibly easy directions:
- Cook your bacon – oven, pan, whatever. You’re going to crumble it up anyway.
- Throw the ground beef, salt, paprika, cayenne, cumin and Worcestershire sauce in a bowl and mix it all up.
- Throw in the cheese and bacon and mix it up some more.
- Make the patties, which yielded about six patties that are just shy if a 1/3 pound.
- Grill them, slap them on the George Foreman, stick ’em in a pan – your choice.
We ended up with a couple of leftovers, which will be great for a super quick dinner later this week. For tonight’s meal, we paired them with a great new mashed cauliflower recipe that I had no part in making, but I sure did garnish the plates with green olives.