I was lucky to find it at the library here in town. I was excited about making burgers. I love burgers and so does my husband, Charlie. But he is a picky burger eater. Always taking it "plain and dry". He is not a condiment person at all.
Out of the 3 burgers to cook, I chose the Crunchburger. It was the least crazy (not for me...but for the boy.)
I followed the recipe pretty good, but used a leaner ground beef. Believe it was 90/10 and just salt and peppered them. I used cheddar cheese for my burgers and american for Charlie's.
I LOVED putting chips on my burger. I don't like veggies other than pickles, because I don't like warm lettuce or wet tomatoes messing up my burger! This is what my yummy burger looked like before I swished all the yumminess together!!
And AFTER!!! YUM! It was delicious!
Crunchburger (AKA Signature Burger)
Ingredients:
- 1 1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)
- salt and pepper
- 1 1/2 tbs canola oil
- 8 slices American cheese, each 1/4″ thick
- 4 potato hamburger buns, split and toasted
- 4 slices beefsteak tomatoes
- 4 leaves romaine
- 4 slices red onion
- Horseradish Mustard Mayo
- 4 handfuls potato chips
Preparation:
Divide the meat into 4equal portions. Form each portion loosely into a 3/4″ thick burger and make a deep depression n the center with your thumb. Season both sides of he burger with salt and pepper.
Cook the burgers, using the oil and topping each one with 2 slices cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayo. Pile on the potato chips and top with the buns. Serve immediately.
Cook the burgers, using the oil and topping each one with 2 slices cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayo. Pile on the potato chips and top with the buns. Serve immediately.
