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All-American Burgers

From

June/July 2006

All-American Burgers

To keep our All-American Burgers’ toppings from sliding out from beneath the bun, we created a recipe that put them inside the burger, where they couldn’t fall out. We added our recipe’s ingredients straight into the burger mix, and made sure to use firm cheese like sharp cheddar, so the burger didn’t become mushy. Our recipe calls for 85 percent lean ground beef, which kept the burgers from being too greasy. And because the ingredients were mixed into the meat, we found it best to cook the burgers to well-done. The cheese kept them from being dry or tough.

Serves 4

Although we usually enjoy our burgers medium-rare, with extra ingredients added, tasters found that the burgers were too soft unless cooked through (basically, well-done).

Ingredients

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