International Hamburger & Pickle Month

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shinola's Texas Cafe Burgers
Categories: Beef, Breads, Vegetables
Yield: 2 Servings

1 lb Ground beef
Salt & freshly ground pepper
1 ts Garlic powder
2 Sourdough Hamburger Buns
+=OR=+
2 Kaiser rolls
2 Pats of butter
1 tb Creole or Dijon mustard
1 tb Mayonnaise
6 Dill pickle chips
2 sl (thin) sweet Texas 1015
- onion or other sweet onion
2 sl (thick) from a ripe tomato
2 Iceberg lettuce leaves

Season the beef with salt and pepper, sprinkle with the
garlic powder, and knead to mix. When the spices are
evenly mixed in, divide the meat into two equal portions
and form into patties. Cook the meat patties over medium
heat on a griddle or gas grill or a frying pan, turning
several times. Resist the temptation to press down on
the patty with the spatula-this squeezes out all the
juices and results in a dry hamburger.

When the burgers are halfway done, split the buns and
butter both sides. Lay the buns on the griddle or grill,
and toast them until they are nicely browned along the
edges. Then place the buns on top of the burgers to
steam. Half-pound burgers should be cooked to medium
(140§F/60§C) after 12 to 15 minutes. Check the level of
doneness with a meat thermometer.

When the patties are done to your liking, spread half a
tablespoon of mustard on each bottom bun and half a
tablespoon of mayonnaise on each top bun. Place three
pickle chips and an onion slice on each bottom bun and
add the burger patties. Then put the tomato and lettuce
on top of the patties and finish with the crown halves
of the buns.

Serve immediately.

Serves two.

From: http://www.seriouseats.com

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