Any meat will do. For a pound of meat - Very simple. Salt, pepper, a sploosh of Worcestershire sauce, granulated onion and garlic and a bunch of fine chopped onions. Form into thin wide patties and fry at medium or medium low heat in a little olive oil until it turns brown then flip it and add a thick slice of cheese and cover for 20 seconds. The trick is that low heat retains most of the juice. 9.5 of 10
Mine had slivered yellow onions and a big fresh ripe slice of tomato and ketchup.

Wait. Don't forget the Hatch chiles!

Whatever you like. Next time - bacon!

Bennie's Green Chile cheeseburger in Peralta or the same at Margarites in TA.

I like to include the finely chopped onions in the burger. It adds moisture. If your ground beef or venison (and I used to use a lot of ground venison) is too lean and tends to fall apart, crack an egg and mix it in before you mix it all up.

I find that the best cheese for cheese burgers is home smoked extra sharp cheddar. I like Cabot quite a bit and cold smoke a year's supply in the winter. Vac seal and it is good for years if it lasts that long.

Mmmmm -- home smoked cheddar.

Ooooh. Home-smoked extra sharp cheddar sounds tasty. May have to try some if I can find some of the real stuff, no commercial grade smoke flavoring stuff. I found some smoked gouda and it was very good like real smoke.

quote:

Originally posted by Aspen Hill Adventures:
I find that the best cheese for cheese burgers is home smoked extra sharp cheddar.