There are somethings that is iconic American… and near the very top of that list… is the Cheeseburger. Tonight, Joanna didn’t want to make dinner. We talked about getting pizza, but there was too much resistance from the kids.
So after some debate, we decided to skip the take out and make some burgers. About a week ago, I came up with a new idea for making them on the grill. The trick is to make them thin. Yeah, I know what you are thinking, but here me out first.
Advantage #1: Making thin burgers means that they will cook quicker. Remember, you don’t have to leave them on until they turn into hockey pucks. Just cook them to medium and get them off the heat to a cooler part of the grill.
Advantage #2: When making burgers for a group, by having a lot of thin burgers, people can determine how thick they want it to be. Single… Double…. Triple…. or do they dare to go bigger? It sounds like a lot, but two really thin burgers are about the size of one regular burger.
Advantage #3: (And this is the most important one) You can put cheese between every layer. There is nothing better than double cheese. I will never forget when Joe and Kara came to visit us one time. I was making burgers. I asked Kara if she wanted cheese and she said of course. I then asked how many pieces. And she then replied with a realization “you can have more than one piece?” Of course. That is the difference in making burgers at home vs at a restaurant.
BONUS: Here is an extra tip for cheese. DO NOT PUT THE WHOLE PIECE ON AS A SQUARE. Break it in half and chris-cross it, or even into quarters. You want most of the cheese in the center of the burger. Then when you grab and squeeze the burger to eat it, it will spread out.
On a related note: Not long ago, Ava asked to learn how to make burgers. So that night we had them and I did most of the work. Tonight she did all the prep work and I cooked them. Next time, they will be the special AvaBurgers.She will prep them, do the grill and cook them. More on that another time.
