A Good Burger

I know burgers are more of a summer thing but I can always go for a good burger. The concept of putting the cheese inside the burger started in our wonderful little city of Minneapolis and is my favorite way to make burgers. I have enjoyed a handful of burgers that were stuffed with not only cheese but all sorts of stuff. It’s all about getting creative with different flavors. So this is my recipe that I found to be pretty delicious. It makes two burgers.

• 1 lb. of ground beef (you need ½ lb. per burger)
• Worcestershire sauce
• Fresh Chives, chopped
• Salt or Garlic Salt, Pepper for seasoning
• 2 tbsp. Butter
• 2 Onion Slices
• Chopped Mushrooms
• ½ of a Garlic Clove, chopped
• Swiss Cheese, sliced

In a bowl mix the ground beef with some Worcestershire sauce. I used my best judgment and poured it over the beef; you don’t always need to measure when cooking. Do as much as you think looks good. Add about 3-4 tablespoons of freshly chopped chives, and sprinkle some salt and pepper over the meat. Then with your hands mix it all together.



In a sauté pan, melt the butter and add the slices of onion, chopped mushrooms (these are for the inside so use as many as you want in your burger), and the little bit of garlic. Sauté until the onions are caramelized, they should look a little brown and clear. Once the onions slices are caramelized, it is a good idea to chop them into bite size pieces.

Divide the meat into fourths and form each section into a patty. You want the patties to be thin and wide in diameter. On one patty add 2-3 small pieces of Swiss cheese, some of the caramelized onions and the chopped mushrooms. Make sure you stack the ingredients in the middle of the patty so there is about ¾ of an inch of meat around on all sides. Place a patty on top and pinch the edges together tight making sure you cannot see the seam. This part is very important otherwise the patties will split while cooking. Make the second burger and more if you decide to double the recipe. The burgers will be pretty thick.



In the summer, I would grill these outside however cooking them in a sauté pan is the way to go when you live in Minnesota and its February. They take a while to cook since they are very think, about 25-30 minutes. The cheese on the inside must be melted otherwise you know the inside of the burger is still cold and therefore raw. If you really like cheese, then melt some on top too.



I don’t think these need ketchup but if you can’t eat a burger without ketchup then use some. I would suggest eating this burger with a nice cold beer. I enjoyed Goose Island’s India Pale Ale with my burger and highly recommend it. In fact, I am drinking one right meow…Yummy!