I am used to regular cheeseburgers. You know, made with cheddar cheese. To me, this is “normal.” The “regular” version, if you will. (ps-that junk they put on fast food burgers is not even real cheese. In fact, those aren’t even real burgers…or real food for that matter.)
For some reason, using other cheeses to top burgers never occurred to me. Until a couple of years ago, that is. I really started getting into other types of cheese.
Since there is a significant lack of good cheese in Japan, cheeseburgers are not something we have on a regular basis. Besides that, even Costco doesn’t fulfill my greatest dreams of cheese. It is missing one of my all-time favorites…
Fortunately, I have been able to go on a Jarlsberg binge lately because some fantastic people sent me some for my birthday. Best gift ever! (In case you’re wondering, vacuum packed cheese does very well when sent overseas. Winkwink!)
Occasionally, Karl and I get our America on and have big, fat cheeseburgers for dinner. The most recent instance resulted in the best burgers I had ever made. Ever.
Remember these? After devouring the steaks, we kept the leftover marinade. It would have been a horrible waste to toss it!
I mixed some of the marinade into some ground beef with some panko and an egg. Then fried them nice and slow. They didn’t shrink at all. Which means they fit perfectly onto the toasted bread.
They were veritable gourmet hamburgers.