On our way home we were stopped for a few days at the Scott AFB Fam Camp and the urge came once again to indulge in one of our favorite meals, grilled cheese. Delicious any time of year, this can encompass a wide array of styles, flavors, and materials........as long as it's grilled cheese, usually accompanied by Tomato Soup. Several years ago we toured the Tillamook Cheese Factory in Tillamook, OR. This is one of the nation's best cheeses and can be found in stores throughout much of the country. They have an incredible website featuring many different recipes featuring their products, but by far our favorite is the Grilled Cheese Sandwich Page. I should mention that the website provides recipes for any type of Burgers, Grilled Cheese, Mac n Cheese, Sandwich, Pie, Pizza, Salad, and even beverages. There are 242 recipes in all.
The recipe actually comes from the 'Burger Page'. www.tillamook.com/recipes/index.html#burger This page provides another 19 recipes for burgers. I love different and this burger definitely qualifies. The addition of a fried egg is a taste of home cooking.
Let's face it.......the burger is the key, from beef to spices to cooking......in a burger the meat is everything. Opinions on ground beef for burgers vary immensely, but I have found that fat provides flavor and juiciness. In fact leaner beef, such as sirloin or round can actually be a bit dry and less flavorful when cooked. Ground Chuck (80% beef, 20% fat), about 1/4 pound meets this requirement nicely. Another tip for great burgers: Add and massage (NOT knead) gently any spices you wish beforehand. Meat is your baby, handle tenderly. When frying.......just let it fry, depending on tastes, but DO NOT PRESS, this releases any juiciness you are trying to accumulate. Flip once and repeat the cooking times depending. A digital meat thermometer is very handy here.
MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side.
MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side.
MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side.
Be generous with the toppings; layer that burger as tall as you want A long wooden skewer here is helpful. This is delicious indulgence. Of course, you can always add more HOT SAUCE as you wish. I know I do. This is a delicious, meaty, burger that will not disappoint. In fact, it just might become your favorite.
Photo courtesy of Tillamook Cheese
"I always say eat clean to stay fit; have a burger to stay sane"
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