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HAMBURGERS! Home Cooking Dish of the Month for August 2014

There was a quite a wave of burger/hamburger nominations, and no other dish came close. With the blessing of a few of the nominators who voiced their opinions, Burgers claimed the title of the August Dish of the Month.

You can view the nomination thread here:
You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:

To meet the dish criteria, your burger should be some kind of chopped/ground/minced protein: beef, turkey, emu, bison, fish, beans, legumes, etc, formed into patties (of any shape) and cooked. To be inclusive, as not everyone has the same tools, the patty does not need to be cooked in any specific way. It can be grilled, broiled, pan-seared, etc. (I'm just guessing, but we probably won't see boiling here.) The burger can be served on a bun, on bread, or, how about those ramen burgers? For you non-carb or non-gluten people, feel free to wrap it up in something like a lettuce leaf. Cheeseburgers are, of course, more than welcome to join in.

Please share what you included in your patty, how you cooked it, and what accompaniments you added. You are welcome to share your own recipes, link to recipes online, or paraphrase other recipes. As always, please remember that If you are reporting on a recipe that is not your own, please paraphrase it; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

OK, let's starting sharing those burgers, plain and fancy!

And remember photos are always welcome. And if you haven't participated before, just jump right in, ask questions, post hamburgers, join the fun!

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  1. lovely picture of hamburger-did you prepare it?

    1 Reply
    1. re: jpr54_1

      Thanks jpr, yes, a homemade hamburger from a few days ago. with goat cheese, bacon, and a sauce of herbs and capers. Ciabatta bun.

    2. does anyone make their own hamburger buns?
      what type of buns do you prefer?

      4 Replies
      1. re: jpr54_1

        Yes. I do. I use the Bread Baker's Apprentice White Bread variation 2. This is a variation on a classic, white American sandwich bread. I like the use of buttermilk for a small tang.

        I make 2.5oz and 3.5 oz buns; his and her size if you will. Always topped with sesame seeds. We almost exclusively eat these buns for beef and salmon burgers. We don't actually eat all that much bread in this house.

        Someday I will investigate potato buns, but we enjoy these so much there hasn't been much incentive.

        1. re: smtucker

          I could see my usual pan de mie bread recipe making good buns.

        2. re: jpr54_1

          I've made a few different types. It really depends on the flavor profile I'm going for. Brioche buns are great, I've made potato buns with a parker house roll recipe and sometimes I make wheat ones.

          1. re: jpr54_1

            I make my own buns. Usually I use this recipe (but I make it into 12 buns instead of 8).


            I also like this recipe but to be honest I find the one above a little less finicky ( just always turns out perfect for me).

          2. Tonight we're having our fave minimalist burger. !/3 pound flat patty of 85/15 grass fed ground beef from Whole Foods. Cooked until pink on a gas grill. The cheese is Land of Lakes White American. The bun is a lightly toasted organic sesame burger bun from Whole Foods. I prefer a whole wheat bun but this is the one we have. Only seasoning for the burger is a sprinkle of Lawry's garlic salt after it hits the grill. Heinz ketchup is the only condiment.

            1. The clarion call came from on high at sunrise.
              It was heralded that the work week's end and the new month's beginning be declared
              The Day Of The Burger.
              Tonight there shall be rejoicing throughout the home.
              So let it be written. So let it be done.

              I'm going to nosh on A LAMB BURGER.

              Minced parsley, garlic, ground sumac, and lemon zest will be mixed in with some feta cheese to be sprinkled on top of the medium lamb burger with some baby lettuces from my "garden", and caramelized onions on the bottom.

              The conveyor from plate to mouth (other than my hands) will probably be what I have available at home vs. stopping at a store on the way home from work - a burger-sized English muffin.

              I think I'll have roasted potatoes alongside, cut into French fry shape, dipped in a ketchup/chili sauce/horseradish concoction.

              7 Replies
              1. re: LindaWhit

                Sounds heavenly! Do you use fresh or dried sumac? We switched to English muffins a long time ago for burgers. Like that extra texture from the "nooks and crannies." We bought a small chest freezer a while back and want to contact a local rancher for a lamb - or two.

                1. re: c oliver

                  Dried sumac - I buy from Penzeys.

                  1. re: LindaWhit

                    Thanks. I brought back a LARGE amount from Turkey.

                  2. re: LindaWhit

                    In case you are interested in another version, this is my go to these days. I like to put the feta inside the burger so it melts just a bit as it cooks.


                    1. re: smtucker

                      Thanks, smtucker. I've done that in the past with cheddar in regular beef burgers, but this burger will be coming out of the freezer, so no feta inserts will be doable. :-)

                    2. re: LindaWhit

                      Wish you know who would eat lamb. Sounds so good!

                    3. Since it's still a bit too hot for grill action for me, I definitely plan to go the patty melt direction with this. Should be fun!!!

                      1. And...now I know what's for dinner. Time to get the house grind out of the freezer and set up the Sansaire!

                        1. Just got this from Serious Eats for a a Mornay and mushrooms duxelles with crispy shallots. Just thought I'd toss it in.


                          1. Here are two different burgers, one lamb which we don't do very often til we get some in our freezer and the other ground pork shoulder. Our standard toppings are cheese and grilled onions. Sometimes grilled mushrooms, maybe some kale, tomato. On pork burgers we use mayo only or mayo with chipotles in adobo. With lamb, it's usually mayo and some dijon. Our burgers are only 4oz. patties but we get little shrinkage and it's plenty for us. We SO prefer pork to beef burgers that I honestly can't remember the last time we did beef.

                            3 Replies
                            1. re: c oliver

                              I prefer pork burgers too. I rather like the ground pork I get from Fred Meyers and Telera rolls from La Brea bakery. I either do Mexican with diced poblano peppers, onion, garlic, cilantro and appropriate seasonings, topped with pepper jack cheese and chipotle mayo. Or Asian with grated garlic and ginger, diced green onion, a splash of Nuoc Mam and a splash of soy or teriyaki sauce, topped with a creamy Asian slaw.

                              1. re: BeefeaterRocks

                                Those sound super! I don't mix anything in my meat but I could do them as toppings. PS: I SO miss Freddys - always go there when we're in SEA.

                                1. re: c oliver

                                  Oh, man, I miss Freddy's too. I didn't have a car in college and I used to walk 3 miles round trip to get there with a backpack for my purchases whenever I had time. They had a bunch of stuff that wasn't available at the Safeway around the corner-I got my first quinoa there. Still go there whenever I visit my parents in OR, and I usually leave with a pair of flip-flops in addition to my food-usually that would be a bad sign but they seem to make it work.

                            2. I'm not sure how we are defining hamburgers here but I'll post what I made tonight. It was one of those days where everyone is on their own schedule so it was make your own or eat leftovers night. My daughter made crepes, I have no idea what hubby made but I found a little leftover ground beef taco meat in the fridge and decided to make a homemade version of the bell burger. Shredded iceberg lettuce, taco meat and a slice of cheddar/jack cheese. I can't even remember the last time I ate one, but it was satisfying lol. I guess it's childhood memory burger tonight.

                              5 Replies
                              1. re: rasputina

                                Tell us about this bell burger please.

                                1. re: c oliver

                                  Taco Bell used to have them late '60's early '70's. A gateway food for those afraid of trying a taco!

                                  I don't think they have offered it in years but i haven't been to a Taco Bell in quite some time.

                                2. re: rasputina

                                  Flashback to my childhood! Bell burger, I loved them.

                                  1. re: L.Nightshade

                                    what?? you ate at a fast food restaurant in your childhood??
                                    i'm shocked, i tell you. shocked.

                                    1. re: mariacarmen

                                      Hahaha! Taco Bell, in Glendora, was a rare treat. Even rarer, In-n-out. Never, however, McDonalds. Still never have.

                                      But honey, this was the 50s, right? The food we ate at home was pretty bad anyway.

                                3. A friend of mine works at a butcher shop part time. She recommended getting Boston steak minced, adding some bacon to it for burgers. I tried it, and loved it.

                                  3 Replies
                                  1. re: Ruthie789

                                    So can you really make a burger hold together for the grill using minced meat?

                                    1. re: c oliver

                                      c oliver - I think minced meat (outside of the U.S.) usually refers to what you would call ground meat.

                                      1. re: c oliver

                                        In this case I have pan fried but it did not come apart in the pan so should be good for the grill.

                                    2. Burgers are comfort food and should never be too fancy.

                                      Freshness is key so I grind my own meat: chuck and short rib mixed at a 1:1 ratio. Patties are generally cooked on the stovetop in a cast iron skillet. Kraft American cheese or Land o' Lakes white American cheese is a usual topper. Caramelized onions add sweetness and obviate the need for ketchup. The delivery mechanism of choice is usually a lightly toasted Big Marty's roll. An in-season tomato slice seals the deal. Potato chips on the side.

                                      8 Replies
                                      1. re: steve h.

                                        Hey, bud, where do you get your short ribs? Anything "universally" available?

                                        SPent a week plus in Sonoma/Marin. Fun.

                                        1. re: c oliver

                                          Hi c,

                                          I get my short ribs at my local grocery store here on the Sou'west shore of Connecticut. It's ubiquitous.

                                          I rented a houseboat last August in Sausalito (Marin). Mollie Stone's was my goto grocery store. They have short ribs.

                                          1. re: steve h.

                                            Thanks for the short rib info.

                                            We were in Sonoma and the 'kids' (five week old granddaughter) are in Corte Madera. So we shopped at all places in between. Got quite good Puerto Rican take out at Sol Food in San Rafael.

                                            1. re: c oliver


                                              Back to Monterey for Car Week in two weeks. RM Auction should be edge-of-the-seat interesting this year.

                                              1. re: steve h.

                                                Don't buy any cars and eat great food!

                                                  1. re: steve h.

                                                    :) Good. Respect your elders :) My email's in my profile. It would be great if y'all ever get to Tahoe.

                                                    Looking forward, as always, to reading about your good food on this trip.

                                                    1. re: c oliver

                                                      Reports will be on the appropriate boards. Deb and I will shoot up to Tomales Bay for three days of r&r after the action. Looking forward to the downtime.

                                      2. I'll start out with my baseline burger. It isn't the best burger I've ever tasted, but it's really good, simple, and quick, and therefore any restaurant burger must beat it by quite a bit on taste, or come near to it and be worth the dishwashing charge (or come with excellent fries, which are less quick and easy to make). More complicated burger preparations are assessed based on how much better they are per the extra amount of time/ingredient/equipment stocking it takes. This burger can easily be on the table within 15 minutes, with time for salad prep as well.
                                        It is very simple--chop a chuck roast in large pieces, pulse in food processor (usually 20-30 times), form into patties, salt and pepper and place in preheated cast iron skillet. About 2 minutes per side gives enough time to cut up some cheddar and tomatoes and wash some lettuce (I like butter lettuce best on burgers). Remove burgers to rest and add a bit of butter to the pan to toast the buns.
                                        This time I didn't have any buns at home, but had gotten grass fed chuck, that still had enough fatty parts, on sale, so made due with sourdough rolls. I prefer these burgers to any grilled burgers I've made, not just for convenience, but because much of the flavor comes from the crisped beef in touch with the griddle. Any grilling I've done fails to get this crust (unless we're talking well, well done).

                                        3 Replies
                                        1. re: ...tm...

                                          I followed up the regular, quick burger with a sous vide version to see whether it was worth the time and effort. I even used the same grind as in the previous post, so it was a fair test. In summary, I thought that it wasn't, mainly because one of the things I really value about a burger is the well charred exterior (though not, of course, over a juicy interior). I basically followed the recipe here http://aht.seriouseats.com/archives/2...
                                          Though I do have an immersion circulator. (Side note, I find it funny that it took Kenji, who I really respect and is usually a source of brilliantly simple ideas quite some time and a suggestion to figure out that submerging a ziplock in water to get the air out is a good way to prep bags. I guess my broken vacuum sealer taught me quite a bit.)

                                          I did question the wisdom of salting ahead of time, as I've found it can make ground meat a bit sausagy in texture, so I did a side by side comparison. At all steps before final tasting the pre-salted version (left, in all pictures) seemed to be winning out--after 1/2 hour at 55C the salted exuded less liquid than unsalted. It also had a darker exterior color both before and after searing, and the interior looked similar when I broke the patties apart. However, upon tasting, the pre-salted version did have a firmer, slightly cured, stuck together texture, while the unsalted (well, salted at searing stage) had the preferable loose texture of a burger that releases its juices at each bite.

                                          While the burgers were more reliably medium-rare than those cooked from raw, the exterior crust was a bit less, and the time was much more.

                                          1. re: ...tm...

                                            Sous-vide burger!!! Love sous-vide burgers!!!

                                            I make a sous-vide burger as well; home-ground short rib, salt and pepper. Utterly beautiful, especially when cooked to 123F and it comes out all reddy-pink and dripping juice. If someone's squeamish or concerned, I'll throw the unground meat into a pot of boiling water for about 20 seconds to murder any pathogens that might be lurking on the surface, but otherwise, I just jam it in.

                                            Only issue, which you mention, is searing it up after. I've put in an order for a Searzall, but it's now two months late in shipping. If it ever gets off the ground and, y'know, shipped, it'll be a gamechanger for SV work.

                                            1. re: biggreenmatt

                                              I have an Anova so no anti-SV at all but what's the goal with a burger please?

                                        2. Focaccia Burger...

                                          You will need:

                                          Fresh Baked Focaccia bread cut to your desired size and shape.
                                          Fresh ground chuck formed/shaped to fit your bread, and grilled.
                                          Fresh made pesto.
                                          Home grown vine ripe tomato slices.
                                          Fresh Basil leaves.
                                          Mozzarella Cheese.
                                          Course ground pepper and flake salt.
                                          A few dashes of Olive oil.

                                          1. Thin, crispy diner style onion burgers are my favorite kind. Heat up a cast iron skillet til it's smoking, then use a heavy spatula to flatten a 3 oz ball of ground chuck into the hot metal. Press a mound of thin- sliced onion into the top of the patty. Cook for 1 minute, then flip it so the onions are now on the bottom soaking up the brown bits in the pan. Top with American cheese and both halves of a kaiser bun in the pan, then cover and reduce heat to med-low until the onions brown. Scrape the whole thing out and assemble with dill pickles and yellow mustard.

                                            Heating the buns with the patty in the pan is important because the onion steam comes up through the layers and helps everything meld together into a savory, gooey whole. It's a greasy, non fancy old school delight.

                                            1. Kimchee pork mini-burgers. Mixed a minced clove of garlic, about twice as much grated fresh ginger, about 2 T minced very hot kimchee and a pinch of salt into about 5 oz ground pork. These are too delicate for the grill, so I sautéed them in a hot skillet. Served on small WW rolls with sliced salted Persian cukes, avocado slices and miso mayo. Really tasty!

                                              5 Replies
                                              1. re: GretchenS

                                                We sometimes use a skillet and sometimes the grill. For the grill, we have one of those "holey" things that one usually uses for vegetables. Works great for burgers also. Good looking burger.

                                                1. re: c oliver

                                                  great idea, i have one of those and never think to use it!

                                                2. re: GretchenS

                                                  Kimchee pork burgers! Fantastic, I love this idea!

                                                  1. re: GretchenS

                                                    these are soooooooo good.... need to make a new batch of kimchee soon.

                                                    1. re: GretchenS

                                                      I like the idea of kimchi mixed into the burger--I'll have to try it next time friends insist on turkey burgers. It seems like it could the flavor and moisture that is almost always missing from the non-red meat burger genre.

                                                    2. My next project...
                                                      A patty of ground pork and chorizo, with ricotta cheese and capers mixed in. I'll post on it soon, hopefully.

                                                      1 Reply
                                                      1. re: L.Nightshade

                                                        I've never mixed anything into a burger but since this is THE month I guess I better :)

                                                      2. Made sliders last night. Very simple - Used the Hawaiian Savory rolls, 80/20 ground sirloin patty's some topped with medium cheddar and some topped with swiss. Other toppings included the standard sliced tomato, sliced pickles and lettuce. A little spicy aioli mayo was also added. As a side I made a Mexican Macaroni Salad I saw on PW's show. It was really, really good. I only made a 1/2 recipe, but it was still a lot of salad. http://www.foodnetwork.com/recipes/re...

                                                        1 Reply
                                                        1. Family recipe, my grandmother always made these, comes from her turn of the century Delancy Street era:

                                                          Ground Beef mixed with an egg, chopped onions, mashed garlic clove, water soaked (but squeeze out water) piece of rye bread + paprika, salt, pepper. I usually use a pound of beef to each egg/piece of bread. Make 2 inch sized meatballs, roll each in Matzo Meal, and fry in vegetable oil until deep brown.

                                                          Serve with crispy potatoes (I usually fry them with the meatballs) and mustard. So delicious.

                                                          3 Replies
                                                          1. re: yogachik

                                                            That's pretty wild that your family called that a "hamburger"!

                                                            1. re: c oliver

                                                              Hmmm. She calls 'em "meatballs" in the last paragraph. Perhaps not quite what we're looking for here (?).

                                                              1. re: linguafood

                                                                I said to roll/pat down to meatball size - but they are definitely called burgers in our family. They're fried burgers, made of hamburger ground beef.

                                                          2. I don't eat red meat so if I want a meat burger I usually do turkey. However, just recently I ended up with some ground chicken (dark meat) and I have tried several chicken burger recipes.

                                                            These chicken bacon cheeseburgers were really tasty. I think that much meat makes more like 6 burgers instead of 4. I used turkey bacon, extra sharp cheddar, and mixed about 1/3 cup of BBQ sauce into the meat mixture. I grilled the burgers, the turkey bacon, and the buns and served with more BBQ sauce, homemade mayo, gem lettuce, and sliced tomatoes. http://www.foodandwine.com/recipes/bl...

                                                            I also thought these were winners - a chicken burger flavored with preserved lemon, Greek yogurt, and Aleppo pepper. I cooked these in a cast iron skilled and served with toasted buns, lettuce, tomato, and a garlicky mayo. http://food52.com/recipes/29262-lemon...

                                                            1. Usually we keep it simple, just good ground beef with plenty of fat content.

                                                              But when we do a mix-in, it's Dijon mustard, honey, and pureed chipotles en adobo. This blend is magical.

                                                                1. From Mastering the Art of French Cooking: Page 301.
                                                                  "The best hamburgers are made from the leanest beef. The fat content should only be 8 to 10 percent."
                                                                  Sort of counter-intuitive but I have some very lean Highland cattle frozen hamburger. I'll try this recipe next time.
                                                                  JC: "Cook minced onions.....cool.....add beef, butter, seasonings..one egg, "beat vigorously to blend thoroughly"......form into patties.......into fridge.......just before sauteing roll the patties in the flour and shake off excess......saute patties."
                                                                  'Old school'.

                                                                  1. I love smashburgers on our cast iron griddle. Great with fried sweet onions and homemade buns or ciabatta.

                                                                    1. Pork and Chorizo Burger with Capers and Ricotta

                                                                      Got around to making these the other night. We got fresh chorizo from our little Mexican market and butcher, mixed it up with the pork, ricotta, and chopped capers (we buy the big, fat salted capers, so I soaked them first). The burgers were done on the grill, with sharp white cheddar added for the last minute of cooking. I whirred up a bit of cilantro mayonnaise to go along. The recipe made a lot of patties, maybe eight? So we have a stack of them in the freezer. Mr. Nightshade loved them. The whole deal was a bit too fat-heavy for me, pork, chorizo, cheese, then the added mayo, even sparingly. (The recipe called for the buns to have regular mayonnaise and ketchup, which did not appeal.) I had one of the leftover patties the next day, and appreciated the flavor more without the mayo.

                                                                      2 Replies
                                                                      1. re: L.Nightshade

                                                                        Those look great LN! I probably would have liked some quick-pickled cukes and onions to cut the fattiness. Must keep these in mind....

                                                                        1. re: GretchenS

                                                                          The recipe called for pickled zucchini. In retrospect, I should have made them; good point on cutting the fattiness.

                                                                      2. Cheeseburger. Grass-fed beef, fontina, dill pickle, sweet onion, summer tomato on my favorite Iggy's whole wheat sourdough toast. Really yummy. Couldn't finish it but the dog was happy to help out. Sorry for lousy photo, I do not have L.Nightshade's talent with the camera!

                                                                        7 Replies
                                                                        1. re: GretchenS

                                                                          Oh, my. That looks delicious. Hadn't thought about sourdough toast. Gotta try that!

                                                                          1. re: boyzoma

                                                                            I know a soft roll is more traditional but I like the contrast of crispy toast and soft burger....

                                                                            1. re: GretchenS

                                                                              As you know, I'm fond of English muffins :-)

                                                                              1. re: linguafood

                                                                                We switched to EMs a few years ago and love them.

                                                                              2. re: GretchenS

                                                                                I have jaw problems and have a hard time with any type of hard roll. So things like Ciabatta rolls, etc. are out for me. But a good sourdough would be excellent as well as the normal soft buns. I need to try the English muffins too!

                                                                                1. re: boyzoma

                                                                                  I had braces on my teeth for 16 months and surprisingly, to me anyway, was that a burger on an English muffin was more chewable than just about any other toasted bread. I have no idea why.

                                                                                  1. re: c oliver

                                                                                    My jaw problems started with my braces (and those stupid rubber bands - which ended up throwing my jaw OUT of alignment). Should have sued the SOB.

                                                                          2. going to make beef hamburger for dinner tonite-grilled on bbq if the rain and thunderstorm stop
                                                                            the hamburger is made with 85/15 beef with grated onion, green pepper and jalapeno addin-it will be served on potato bun, sliced spring onion/ketchup.

                                                                            sides will include coleslaw and salad

                                                                            1. I had to go look for this thread... Here you go. Loosely based on Turkish kofta. Half of the mince had kofta spice mix, the other half had sumac as well. I got a big piece of lamb leg meat* and got the Turk butcher to mince it straight away right before my eyes. Got everything seen here (though not the wine) from the same Turk shop which also has its own butcher.

                                                                              Beautiful red paste is Turkish pepper paste.

                                                                              *All the lamb cuts come with both bones on and without. For this mince I got just the meat to be minced.

                                                                              4 Replies
                                                                              1. re: Pata_Negra

                                                                                Beautiful! You must be a professional photographer!

                                                                                1. re: L.Nightshade

                                                                                  Lol not at all. Just lots of practice.


                                                                                2. re: Pata_Negra

                                                                                  Hi. Do you know what's in the "kofta spice mix"? I have about a dozen spices, including sumac, that I brought back from Turkey last year. TIA.

                                                                                  1. re: c oliver

                                                                                    Cinnamon, cumin, chili, onion, sweet papprika powder, garlic, black pepper, turmeric, ginger, salt.

                                                                                3. First time participating in dish of the month and I was very excited! I made the Lamb Merguez burgers from Cook This Now which I discovered on one of the COTM threads. They were delicious but I forgot to take a picture and now they are all gone :) Made my own harissa for the harissa mayo and served with mix greens on the bun and cucumbers on the side that I marinated in vinegar with some coriander seed.

                                                                                  1 Reply
                                                                                  1. re: bustlingswan

                                                                                    Welcome bustlingswan! Those burgers sound great; I remember eyeing them during the COTM month, and never got around to them, now you've reminded me! And kudos on the homemade harissa, always so much better than what you can buy.

                                                                                  2. Keep sharing those hamburgers, but also drop on by the September nomination thread here:

                                                                                    1. I loved the lamb burgers (with mint and feta) and turkey burger (with spinach and feta) we cooked out the other night but they were store made patties from a good meat store. This was a company meal but if I lived with someone who would actually eat a non traditional beef patty (I don't) I would figure out how to make my own. We had them on Italian herb ciabatta from a great bakery and the lamb burgers were adorned with extra feta after they were cooked.

                                                                                      1 Reply
                                                                                      1. re: Berheenia

                                                                                        It would be really easy to grind some of each, shape in patties and freeze. Then each of you could have what pleases you.

                                                                                      2. Adore burgers.

                                                                                        My version is made of hand-ground short rib, about 1/3rd lb, salt and pepper only, grilled to 135F internal, served on toasted white bread (strictly a vehicle) with old cheddar and mustard. Pickle on the side.

                                                                                        Classic. Beautiful.

                                                                                        1. Goat burger with 2 kinds of goat cheese. The goat meat was far leaner than it looked and the cheeses didn't melt right but it was tasty with FM tomatoes, cukes and sweet onion. The goat meat I have in the freezer will likely be made into merguez burgers with a good glug of olive oil mixed in to negate the leanness.

                                                                                          1. (Catching up on my posting, this was a week or so ago.) Way overloaded patty melt. When will I learn that a good patty melt requires restraint? Thin patty, a careful hand with cheese. This was a wretched excess of a patty melt and has tattooed (hopefully) in my brain the need for discretion in patty melt making. :) As always, the dog cheerfully helped finish the meat and cheese part.

                                                                                            1 Reply
                                                                                            1. re: GretchenS

                                                                                              Yeah, that's just a wee bit too cheezy for me, Gretchen. Yay for the dog and his cheerfulness! :-)