Vary rarely do I make a recipe exactly as it states. I don’t ever measure (unless I’m baking), I just toss things in, add things, omit things, and pretty much wing it after the title and initial concept are established. I also grind my own meat, 99% of the time. And damned if I have not whipped up some amazing burgers.
The one single solitary time that I grab some ground beef from the market in a rush and follow a recipe to a T, don’t you know what happens. Handsome takes one bite and exclaims that it’s the best burger he’s had in months. This food blogger is gunna quit.
But it was a pretty killer burger, horseradish sauce and all.
And the best part is it’s one of the recipes for this months Pass the Cook Book Club!
Crunchburger (AKA Signature Burger)
- 1 1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)
- salt and pepper
- 1 1/2 tbs canola oil
- 8 slices American cheese, each 1/4″ thick
- 4 potato hamburger buns, split and toasted
- 4 slices beefsteak tomatoes
- 4 leaves romaine
- 4 slices red onion
- Horseradish Mustard Mayo
- 4 handfuls potato chips
Divide the meat into 4equal portions. Form each portion loosely into a 3/4″ thick burger and make a deep depression n the center with your thumb. Season both sides of he burger with salt and pepper.
Cook the burgers, using the oil and topping each one with 2 slices cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayo. Pile on the potato chips and top with the buns. Serve immediately.
Now check out all the other burger-liciousness from the other great participants today.