Anatomy of an homemade cheeseburger
I love burgers, and I love to find the time to make them… But most of the time I use already shaped burgers for a simple matter of laziness… But at least I try to spice them up with complements!
Time I used a sunflower seed bread, light and grainy: perfect to soak all the juices coming out of the burger!
I cooked the all beef burgers in the oven, leaving them a bit moisty.
Then I began to build it up!
Bread, few very thin sliced onion rings (raw, of course!), thin slices of Caciocavallo Podolico, a salty, tasty cheese from Sicily, a spoonful of Organic Balsamic Vinegar Mayonnaise, a burger, more Caciocavallo, few Organic Sun-Dried Tomatoes in Extra-virgin Olive Oil, the next burger, then again more Caciocavallo, more onions, more Organic Balsamic Vinegar Mayonnaise…
Of course you can keep going on and on, building a four store building, but I can assure that we had problems to bite it, said the girl that used to fill her mouth with an entire cream puff… And in Italy cream puffs tend to be huge! ;)
Dah-ling i am a ‘pescatarian’ (sorry fishes) but this looks rather fabulous even by my non - meat affiliations! oh thank goodness it is dinner time! I’m taking inspiration to create something wonderful with sun-dried tomatoes, extra virgin olive oil, onions, and other yummies! i’m sensing an italian theme tonight! Thank you for such a temptingly mouth watering posting!
Scritto da Maz Hardey, il 5 Febbraio, 2008 at 21:10
It seems delightful :-)
Scritto da catepol, il 6 Febbraio, 2008 at 11:57
Well, as probably the “original” burger aficionado (I am 65, and have been cooking burgers for most of those years), it is my opinion that you have totally mastered the art of the “homemade cheeseburger.”
My congratulations to you, and to your website.
DocChuck (authenticated by IP address ending in .174)
Scritto da DocChuck, il 6 Febbraio, 2008 at 22:17
All burgers should be that amazing! Looks great!
Scritto da brilynn, il 6 Febbraio, 2008 at 23:14