August 8, 2012

Cheeseburgers in Paradise

We shared lunch the other day at Twisted Root Burger with Greg and Jenn! WOW! Now that's a good hamburger! What can be better than grilling out hamburgers and hot dogs in summer, weather it's an outdoor barbecue or getting together with family and friends for a summetime dinner on a Sunday evening!

The search for perfecting the perfect Cheeseburger in Paradise continues......
Great ideas from Chow

The Mac N' Cheeseburger

Grainy Mustard, Stilton Cheese and Grilled Onions

Bacon, Mushroom and Jack Cheese

Fried Egg and Cheddar Cheese

Are you hungry now?

Jay makes the best burgers when we visit the Atlanta House! He likes a 75/25 ratio as it makes it a little fattier, therefore a little juicer! Hey, that would be a great nickname for his own burger rendition....

The Juicy Jay Burger!!
8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
1/2 teaspoon kosher salt

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.


  1. Like Mother, like son... GOOD COOKS! The Jay Burger is the one I'm making this weekend! Nothing tastes as good as a great burger...

  2. Us too Joy! These sound like Paula Deen ways to serve a burger don't they? I really prefer just a fresh tomato slice and crip lettuce leaf...perhaps a slice of sweet vidalia onion too!


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