Friday Comes Around Once A Week

And yet again, Friday has reared it's head. Friday is payday. Friday is mortgage day. Money comes in, money goes out. *Sigh* isn't that always the way. So, what should we make this week?

Brat's Burgers

2 pounds ground meat (use beef, pork, veal, lamb or a combination)
1/2 small onion, minced very finely
approximately 4 ounces of cheese (grated block cheese, or crumbled up blue or feta cheese, whatever your family likes)
seasoning salt to taste (I use Lowry's)
1 egg
bacon, according to your family's taste
4 burger buns


1. Mix the meat, minced onion, egg, and seasoning salt. Form into eight patties.

2. Divide cheese evenly between four of the patties. Top with the remaining patties, and squeeze the patties together, sealing the cheese inside.

3. Fry up your bacon, to the desired point of doneness, drain on paper towel.

4. Cook your burgers however you prefer them. The cheese will be all melty inside of the burger and tasty to boot!

5. Put them on the buns with your family's preferred toppings, and serve with what you all like.

Variations
By changing the cheeses, spices and meats in these burgers, you can infinitely change the taste. You can grill them, pan fry them, or broil them. I've been known to add liquid smoke, garlic or onion powder, or just about anything in my spice drawer.

I serve burgers with oven baked fries.

*Edit 09/09/09*
I made these again last night with ground lamb, and blue cheese. I just layed the onion in with the cheese. My husband couldn't say enough good about them. I just sprinkled the outside w/ Lawry's Seasoning Salt as they were hitting the pan. I forgot about egg/breadcrumbs...and think that would have helped a bit.

Couple of things to realize: 1. This make for thick burgers. No wimpy, skimpy burgers HERE. 2. Homemade buns (a la Artisan Bread in Five Minutes a Day) are the bomb. 3. You have to make the patties THIN and WIDE. That helps with the thick thing. Make them about 1/2 inch wider than your bun to account for shrinkage. That could be more or less, depending on what meat you are using and the fat content.