Monday was a balmy 60 something degrees. I spent the entire afternoon outside, going for a run and then walking another hour and a half. Knowing what was coming later in the week, I wasn’t going to waste the sunshine and warm air. As I was walking, I was getting really hungry. I couldn’t get the thought of a juicy burger with melting cheese oozing from between the layers of a potato bun. Later when I stopped at the store to get what I needed, I did a quick search of the gourmet cheeses. I rarely go for the mundane American or plain old cheddar. I found a morel mushroom and leek jack cheese. Oh yeah! There is a small shop ( The Savory Gourmet )that sells cheeses and other snacky kind of foods in Lititz, PA that used to have a mushroom cheese (first introduced to us at Waltz Vineyards-excellent wines. My favorite is their Fusion). Eating that cheese was like eating a choice cut of beef. Awesome with red wine. This cheese that I found in the grocery store was pretty close.
When I got home, I mixed into 1 and a half pounds of chuck (gotta have chuck, 80/20-need that fat to keep the flavor and juices and keep the burgers from drying out) powdered garlic, minced onion, a splash or two of Worcestershire sauce and a big splash of red wine vinegar or red wine. I formed 5 relatively equal patties, giving them a little indention in the center (see Simple Backyard Burgers for more on burgers). The patties went on the grill with a hot fire, coals evenly spread out. I had very few flare-ups. Not sure why, but that is a good thing. Near the end of cooking time, I moved the burgers to the sides, no longer over the coals. Slices of cheese were added, the lid went on for a couple of minutes to melt the cheese and voila! Juicy, cheesey heaven on a bun! The burgers were perfect-just a bit of pink in the middle and the mushroom and leek cheese was an excellent complement to the touch of Worcestershire and red wine vinegar.
Sorry I don’t have pictures-just didn’t get them this time around.
Until next time, Grill Baby, Grill!