It’s Hamburger Day!

I can remember a time when a slice of white bread was more than just a slice of bread. Flatten it with a rolling pin, use a cookie cutter to cut out different shapes, dip in melted butter and toast in the oven. What a fun treat for breakfast toast.

Wrap a grilled hot dog up in a slice of bread. Instant Hot Dog Bun. Just squirt on the ketchup or mustard, and there you go. Two slices became the perfect hamburger bun. Spread with butter, sprinkle with sugar and cinnamon, pop under the broiler and it was dessert. And then I suppose if you insist, you could make a Bologna or PB-n-J Sandwich.

Were we poor? Probably, but we didn’t care. It was all good stuff to us. And we didn’t know anything different, so we were happy. No keeping up with anyone. What I would not give to return to that simple time. Hunting crawdads and pollywogs down at the creek. Swinging from a rope out over the cool waters below and splash – you were in without thinking once you might just break your neck. Use that same rope to roller-skate from the back of your best friend’s bike. And I’m not talking the skates you have today. Oh no, these were deathtraps on wheels that you strapped to your shoes. That was freedom.

To be honest, when I look back at my own childhood, I wonder how we ever managed to survive to adulthood with our limbs still attached.

Today is National Hamburger Day. Childhood memories reminded me of burgers on slices of bread. Yeah, as long as we’re sharing recipes and fond memories, why not put the two together and tie them up with old fashion ribbon.

Grilled Cheese Burger Sandwiches on Country White Bread
4 tablespoons Butter
8 slices thick Country White Bread
16 sliced American Cheese
1 lb Ground Beef
Kosher Salt to taste
Black Pepper to taste
Ketchup as desired

Place ground beef at the back of the refrigerator until well chilled.

Heat oven to 350-degrees. Spread butter evenly on one side of each slice of bread, then place bread buttered side down in a cast iron skillet over medium-high heat until golden brown. Toast bread in batches. Transfer bread to a large sheet; toasted side down. Place two slices of American Cheese on each slice of bread.

Heat the now-empty skillet over high heat until almost smoking. As the skillet heats, mix cold ground beef with salt ad pepper. Divide into quarter-pound square patties just a little smaller than the dimensions of the bread. Cook burgers in two batches; flip burgers after 2 minutes, continue another 2 minutes more. Transfer cooked burgers to a plate; loosely cover with foil and let rest for 3 minutes.

Meanwhile, place sheet pan with bread into the oven to melt the cheese. Lightly blot burgers with a paper towels; then place burgers onto 4 slices of bread, close with remaining bread.

Return cheeseburgers to the cast iron skillet to warm and crisp the bread. Serve immediately with ketchup for dipping.

Great with Air Fryer Tater Tots or French Fries.

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