On May 15, 12:26 pm, "jmcquown" > wrote:
> I had one for dinner a few nights ago but I had to defrost a pattie I'd
> previously frozen. I ran to the grocery store a while ago and got some
> freshly ground chuck from the butcher counter. It's about to pour down rain
> so I won't be firing up the grill; I wouldn't do that for just a burger or
> two anyway (waste of good lump). I can either pan-fry or use the broiler
> pan and cook it under the broiler element in my electric oven.
>
> *This* is where I really miss the gas stove I had an old apartment with the
> broiler element under the oven. It was an old gas stove and IIRC had a
> built in (but removable for cleaning) grated broiler top with a drip pan
> underneath. One crank of the knob (hob!) and voila, I was broiling.
>
> Now the big question is, what type of cheese do I want? The last one I made
> I using slices of English Cheddar. Quite tasty. This time I think I'll
> slice some of the Jarlsberg. I may saute some mushrooms. And a few slices
> of bacon? Hmmm, a bacon mushroom Jarlsberg burger sounds good about now.
> But I haven't eaten all day so the temptation to go overboard is there!
> Good thing I went shopping before I got hungry!
>
> I'll cook two burgers, one unadorned, to be reheated for lunch tomorrow.
> (Note: I cook my burgers fairly rare, not raw but very red in the center,
> so reheating isn't an issue; it won't be overcooked.)
>
> Jill

Wow, this is exciting!