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Wednesday, March 25th, 2015
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Ok, here's the deal. I was sitting around one day recently, contemplating having some hamburgers for dinner, and feeling kind of "meh" about it, because I never get them right. They're too big, they're too small, they aren't cooked right in the center, or if they are, they're overcooked on the outside, they're too thick, too thin, they shrink too much (some burger is made by mixing shaved ice in during the grind down process in order to increase volume; if that's been done, the burger will shrink quite a bit when cooked as the water evaporates out.) Anyway, it just never works out. Burgers have been my cooking downfall forever. And I really don't like those frozen patties much, either. So I thinks to myself, "can this be gotten around?" Well, as it turns out, yes, it can.

The result is terrific.

So you need buns and some hamburger, and if you prefer cheeseburgers as I do, some slices or crumbles of your favorite cheese(s) (I used slices of pepper jack and medium cheddar), plus whatever else you plan to drop on the burger after it's cooked — pickles, catsup, etc.

You'll also need a skillet and I also suggest a small round spatula just to make things easier. Finally, you'll need a glass or mug with an open inner diameter that's the same as the hamburger bun.

So all you do, as the image pretty much shows, is pile in the burger, seasoned as you like it, to a depth that'll get you the thickness you prefer, no matter what that is — thick, thin, just do it.

Tip: Stomp all over the burger with a potato masher while you cook it; this will give you consistently small grain.
Cook it until it's cooked to your taste. Rare, well done, again, doesn't matter, cook it as you like it, turning it often so it all gets done the same.

Once the burger is almost cooked, throw your cheese on, if you're doing that. Let it melt — that goes faster if you put the lid on the skillet, but that's up to you. The image shows cheddar and pepper jack, I just used slices. Just remember that while the cheese is melting, the burger continues to cook — and once the cheese is on, it's very tricky to turn the burger any longer, so this is best done late in the process.

When the cheese has melted and/or the burger is in the state of "doneness" you prefer, use the open lip of the glass or mug to cut out a perfect circular burger, use the round spatula to get it/them out, and pop 'em on the bun, condiments and seasoning(s) such as salt and/or pepper to taste, and there you go. Throw some fries on there and you have the quintessential bad-for-you but oh-so-good meal, exactly the size of the bun(s) and at the exact thickness and done-ness you prefer. 😊

This leaves cooked, cheesy burger around where you cut the round sections out. Which you can use later in sloppy joes, snack on as is, etc. It's great, the odds of wasting the remnants are just about zero because it's just really, really tasty.

So there you go. I know it sounds a little odd, but seriously — it's a far better way to make a burger. Pretty much no matter how you like 'em. Thick, thin, well done, rare, with or without other ingredients, it all comes out great.

#food #recipe

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