All American Cheeseburger

I can not think of a better way to end the week, than a good old fashioned all American Cheeseburger!  This was my first on the grill this season, so it was extra special.  There are a few tips for making really good burgers, whether they are on the grill or seared on the stove.  First, do not over handle the meat but shape and form it just enough so that it stays together but do not compact it.  Secondly, keep the edges similar in thickness to the rest of the patty and avoid tapering off.  It seems that when the edges are thinner than the center of the burger, the hockey puck effect is encouraged (you know, when the patty poofs up in the middle and the burger begins to resemble more a meatball than a hamburger) and no one wants a shrinky dink burger.  Finally, it is very helpful to actually indent the center of the burger with your thumb.  By following this step and keeping the edges thick, you are virtually assured a perfect burger.  

I formed this patty out of about 1/4 - 1/3  pound of ground round and made a disc which was a little bit thinner in the center.  No seasoning, other than salt and pepper right before I placed it on the grill.  I placed the patty on the grill directly over high heat and let it cook for about 4 minutes, undisturbed.  Then, I flipped it one time and cooked it for another 3 minutes without touching it.  For the last minute I applied the cheese and let it cook long enough for the cheese to completely melt.  Onto a sourdough bun with a thick slice of Vidalia onion, dill pickle, ketchup and mustard and it's pure heaven!

I also made some chip dip by roasting a whole head of garlic for 1 hour at 325 degrees.  Then I mashed the garlic cloves in a bowl and added 1/2 container of thick Greek yogurt, 1 -2 tablespoons of sour cream, fresh chopped parsley, salt, pepper and a tiny bit of chipotle puree I happen to have on hand.  This was the first time I have made chip dip with Greek yogurt and, while it was good, I definately prefer straight sour cream with spoonful of mayonnaise for good measure.  However, the Greek yogurt certainly cut the fat and calories and, if that is a concern, the difference was too dramatic.  In either case, roasted garlic chip dip is very tasty.