This is the last blog entry on our week of focusing on comfort foods. You will forgive me, but I just have to add my all-time favorite, the cheese burger.
Maybe you are sick of me going on and on about this classic American icon, but it is just too good not to include.
There can be no question that there are lots of bad burgers out there, made with cheep meat and without any love. What a pity. I had one last Sunday that was simply uninspired. What was the cook thinking? Who knows, but it wasn't about making a great burger.
Making a great burger is so simple -- use the best quality meat you can find (nice and fatty), use the best cheese and lots of it (the one I had Sunday had one, slim and very lonely slice of cheese that melted into nothing but a memory of what it should have been).
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AN EXTRAORDINARY BURGER
1 pound ground chuck (80/20)
1 tablespoon Dales Steak Seasoning
Freshly ground black pepper (No salt, Dale's has plenty)
4 slices sharp cheddar cheese each burger
Grill with hardwood charcoal
Combine the beef (at room temperature), the Dale's, and the black pepper. Divide into 3-4 portions and form into thick patties. Place on the hot grill (the charcoal should be white and very hot). Do not bear down on the patties with a spatula. Do not poke holes in the burgers with a fork. Do not continually flip them. Cook 3-4 minutes on the first side, flip, cook 2 minutes, add the cheese and close the grill so that the cheese melts. Serve on a toasted bun along with your favorite condiments.