Before we get to today’s recipe share, I just need to take a moment to acknowledge the day from a purely Catholic Perspective. Today is the Feast of Our Lady of Sorrows. Mary was given this title to honor her suffering as she followed her Son to his crucification. There are too many mothers in the world who have lost their sons to violence. It really doesn’t matter if the violence is justified or not, a mother’s loss is no less real. May our Blessed Mother comfort all mothers in their time of sorrow.
Just a little north-east of where I live is the town of Waterloo. It sits at a bend in the road, some 62 feet above sea level with a population of just under 600 people. Waterloo is one of those sleepy little hamlets that if you blink, you’ll miss it. Now I bring this up because today is Double Cheeseburger Day and National Linguine Day.
There’s a lovely restaurant in Waterloo. It’s just about the only business in town and the food is great. Ingredients are fresh, many of the recipes were developed right in their kitchen. The hamburgers and cheeseburgers use fresh ground meats, never frozen. Fresh meats make all the difference. Another thing you need to know should you ever have the unique experience of eating in Waterloo is that French Fries aren’t served. Nearly everything is served with a fresh salad, a creamy potato salad or an amazing fresh pasta. While those sides make sense with a steak or ribs, pasta with a burger is different. Delicious, but a bit strange.
Today would be the perfect day for lunch in Waterloo. Unfortunately, there are far too many restrictions when it comes to dining in our fair state. So instead, I thought I’d make another burger fix for this special double cheese burger day – a knock off of a famous fast food double cheeseburger. Sometimes, when quality is unobtainable, junk is what we crave. If you’d like to serve this burgers with a side of Linguine, be my guest.
Mickey-D Double Cheeseburger
2 tablespoons Water
3 teaspoons dried Minced Onion
1 lb Ground Beef
Salt to taste
Black Pepper to taste
4 plain Hamburger Buns
8 slices American cheese
16 Dill Pickle Chips
4 tablespoon Ketchup
2 teaspoons Yellow Mustard
Place water and dried minced onion in a microwave safe small bowl. Heat for 2 minutes on high. Stir and let sit for 5 minutes for the onions to soften. Drain and set aside.
Divide ground beef into 8 equal portions, about 2 ounces each. Roll each portion into a ball, then press flat on waxed paper to a thickness of 1/8-inch thick patty. Season with salt and pepper, set aside.
Split buns in open, lightly toast cut side on a dry griddle over medium-high heat. Set aside. Fry patties on the griddle until cooked through, about 2 minutes per side. Place cheese on top of each burger and let melt.
To assemble, squirt a little ketchup and mustard on the inside of the top and bottom burger. Sprinkle with a little of the onion. Place 1 patty on each bottom bun, then 2 pickles, followed by a second patty on top of first. Top with 2 more pickle chips and a little more onions. Place top bun in place.
Place burgers on a microwave-safe plate. Cover with a paper towel and microwave for 15 seconds. Serve immediately, with fries or chips or a pasta if you like.