I Drool, Dogs Drool, We all Drool for Cheeseburgers

Marlee and me both woke up this morning with drool running from our mouths. The drool was coming from, not sweet, but tasty dreams of cheeseburgers.

In case you didn’t already know, today is a very important day for America. Today is National Cheesburger Day. And for dogs like me, today is something to get excited about.

There is nothing better than a greasy chunk of meat, draped in a blanket of cheese, topped with a lake of Ketchup, a mountain of pickles and onions, and an even spread of Mayo, all surrounded by a perfectly toasted bun. That’s a pretty tasty combination of carbs and calories if you ask me.

Is your mouth watering yet?

I know mine is.

If you haven’t started drooling already, prepare to change your shirt after reading two of Marlee and I’s favorite cheeseburger recipes:

  1. The Philly Burger 

Shape 6 ounces of 80 percent lean ground beef chuck into a patty, no more than 3/4 inch thick. Make a dent in the center with your thumb so the burger won’t bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Two slices of provolone cheese are added during the last minute of grilling.

Load the top of the burger with hot peppers and classic griddled bell peppers.

Saute thin rings of Spanish onion in canola oil until soft and golden.

Marlee also likes to add some Steak-umm to the top of the patty, to take this recipe to a whole other level. Just preheat a non-stick frying pan to medium-high, add the meat slices from the freezer, and let them cook for a solid minute before flipping them over for any additional time. After all the pink is gone, pull them out of the pan, slice them up, and put the pieces on top of your burger patty.

Bon Apetit! You got a Philly Burger.

-Recipe courtesy of Bobby Flay for Food Network Magazine

  

2.                                                   BBQ Bacon Burger

Shape the burger meat into patties and season with salt and pepper. Set them aside until the grill is preheated.

Place bacon and onions rings onto the grill, turning occasionally, until surface of bacon is bubbling and crispy, and onion rings are browned.

Place burgers directly over hot side of grill and cook for about two minutes. Flip the patties over to cook on second side, for about two minutes longer. Then top each burger patty with one slice of cheese.

After pulling the patties off the grill, top each one with three pieces bacon, then top each with a couple of onion rings.

Finally, don’t forget to smother the entire thing with BBQ suace before placing the top bun on.

Yummmm….that is one tasty burger. 

-Recipe courtesy of Seriouseats.com

I’m sure you have all created a puddle of drool by now, after reading through those two delicious cheeseburger recipes.

Now, go celebrate National Cheeseburger Day, and remember, us dogs like cheeseburgers too.

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