How Do You Like Your Burger?

Here is it another Tuesday on the old home front. Bet you were thinking we’re gonna wander south of the border tonight. Haw! Fooled ya!

While the entire rest of America seems to be in a giant oven, things in the valley are surprisingly mild. Last year we had record heat. The community pool typically closes for the season the day after Labor Day. Last year it was open until almost the first part of October.

This year I think we’ve had but one or two days over 100-degrees. Nearly all of July was in the 80s. I keep telling Hubby it’s God’s way of preparing us for the move to Tennessee. Although if we were in Tennessee now, it is actually a few degrees warmer there than we are in Central California. The crazy weather people keep saying we are unseasonably cool because of the delta breezes. Where are these people from? The Sacrament Valley has experienced Delta Breezes since – well since there was a delta – which is to say forever. Further south where we are doesn’t get that refreshing breeze. The temperature is simply cooler this year. I’m not a weather person, but in my humble, uneducated opinion, life goes in cycles. California is in a downward trend. Warm weather has moved further east. Just part of life’s yen and yang. The planet heats up. The planet cools down. That’s the way it was designed – like breathing in and out.

I’ve missed jumping into the pool to cool off from the heat. But I have enjoyed this long, beautiful spring like weather. Now when we barbecue, it’s nice to sit out back and enjoy dinner on the patio. And it’s nice to have the windows open most of the day. Thank you Lord, for this beautiful summer.

Smoked Gouda 50-50 Burger
Burger Spread
8 tablespoons Thousand Island Dressing
1 teaspoon Bacon Bits
1 teaspoon Onion Flakes
1/2 teaspoon Dry Mustard

In a small bowl combine the dressing, bacon bits, onion flakes and mustard powder. Stir or whisk well to combine all the flavors together. Cover, chill until ready to use.

50-50 Burgers
3 (1/3 lb) 50-50 Burger Patties
Salt to taste
Black Pepper to taste
1/4 Red Onion
3 Green Leaf Lettuce Leaves
1 large Beefsteak Tomato
3 Hamburger Buns
Sliced Smoked Gouda as desired

Note: 50-50 Burger Patties are third-pound patties made from equal parts ground chuck and diced bacon. These are a special ‘Butcher’s Blend” of burgers. If patties are frozen, thaw completely before grilling.

Season patties with salt and pepper. Keep chilled until ready to griddle.

Cut a quarter section from the onion, peel and thinly slice. Rinse lettuce leaves, pat dry. Slice tomato, set aside until ready to build the burgers.

Brush the bottom of a cast iron skillet with a little olive oil. Heat over medium heat until nice and hot but not yet smoking.

Once the skillet is hot cook burgers about 3 or 4 minutes per side. After the burgers are cooked to your liking, top as desired with slices of Gouda Cheese. Remove from heat, cover and let the residual heat melt the cheese over the burgers.

Slathers the buns with Burger Spread. Top bottom bun with lettuce and a slice of tomato, followed by the burger and a scattering of thin onions.

Serve with fries and enjoy.

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Have mercy on me, O God, in your goodness;
in the greatness of your compassion wipe out my offense.
Thoroughly wash me from my guilt
and of my sin cleanse me.