sf wrote:
> On Tue, 11 Aug 2009 13:37:25 -0700, "Mr. Joseph Littleshoes Esq."
> > wrote:
>
>
>>I like the Julia Child version of a cheese burger where you put the
>>cheese inside the meat.
>>
>>Wrap the raw hamburger around an appropriately sized amount of cheese
>>and then cook the burger, served on a toasted & garlic buttered french
>>roll. Lettuce, sliced onion & tomato, mustard & mayo etc.
>
>
> I've never liked the cheese inside a burger idea because you have to
> incinerate the burger to get the cheese anywhere near melting.
>

Ah well, there you go, you let the cheese get to room temp, unless your
using a soft cheese. I have found a pan fry of such burgers to work just
fine with a cheddar and with a soft cheese its almost over done, too melty.

I mash up some room temp cheddar and mix in some crushed garlic and oregano.

I have tried cutting the cheese up into small dice and just mixing it
into the ground meat but it tends to melt out.

This thread got me thinking about he old Mark Twain Hotel in SF, they
had a restaurant attached that i would go to just for the bacon &
mushroom cheeseburger, hugh thing and very, very good.

A friend of mine used to have a way of mixing guacamole into the ground
meat. Iirc his burgers were kind of crumbly but very good.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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