One of the nicest compliments I've ever had about my cooking came from this cheeseburger. I don't make it unless I have ALL of the ingredients - sounds simple but people can really fuck it up...in Holland by the way ALL hamburgers and cheesburgers are 50% pork 50% beef - don't even bother to ask if it's 100% beef 'cause it ain't and they won't even understand your question.
Needless to say never use pork in a hamburger - I don't add anything else to the burger itself besides salt and pepper. And I don't buy the leanest meat - it has to have some fat. The cheese should be melted - I prefer a swiss - and the burger medium. The bun should be toasted with a little bit of mayo to keep the lettuce in place. Two thin slices of tomato are essential. A good glob of ketchup goes on top before topping off...done! Still one of Williams all time favorites...and I always make it exactly the same way - thanks Uncle Dick! Great lessons at the American House in Hoosick Falls NY.
One of the nicest compliments I've ever had about my cooking came from this cheeseburger. I don't make it unless I have ALL of the ingredients - sounds simple but people can really fuck it up...in Holland by the way ALL hamburgers and cheesburgers are 50% pork 50% beef - don't even bother to ask if it's 100% beef 'cause it ain't and they won't even understand your question.
Needless to say never use pork in a hamburger - I don't add anything else to the burger itself besides salt and pepper. And I don't buy the leanest meat - it has to have some fat. The cheese should be melted - I prefer a swiss - and the burger medium. The bun should be toasted with a little bit of mayo to keep the lettuce in place. Two thin slices of tomato are essential. A good glob of ketchup goes on top before topping off...done! Still one of Williams all time favorites...and I always make it exactly the same way - thanks Uncle Dick! Great lessons at the American House in Hoosick Falls NY.
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