Sat 03 Oct. While the weather on the first Saturday of October didn’t exactly call for an evening of grilling, my taste cravings did. Digging deep under the mattress to find enough money to afford the ground beef, it was a supper of mushroom and Swiss burgers and a sizable mound of kettle chips for this guy. With high hopes that I could make it less overwhelming by pressing the patty down to a lower profile, it nonetheless maintained a hefty diameter even after grilling…and it was all a wonderful messy handful and required a spirited attack to keep it all manageable for the consumption. It sure is convenient to have a wetbar sink close by to un-burgerslime my hands.
Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003 [Updated Online 03 February 2011], p. 52-53.
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