How do you make the best burger in the world? Perhaps by using two grilled cheese sandwiches for its bun.
"What you are looking at, ladies and gents, is what we at A Hamburger Today are calling the Hamburger Fatty Melt. Lemme give you the smack on this meat stack. From top to bottom:
- Grilled cheese sandwich as bun top
- Four-ounce beef patty
- Grilled cheese sandwich as bottom bun
Got that? It's a burger with two grilled cheese sandwiches as its bun.
I wish our R&D department here at AHT HQ could claim this as the product of our grease-addled minds, but we're only following through on a burger we heard about via Serious Eats community member Theadob, who mentioned the "Chubby Melt" at the Mossy Creek Cafe in Fisherville, Virginia (burger between two grilled cheese sandwiches, smothered with sautéed onions and mushrooms and topped with Thousand Island dressing).
I vowed to recreate one of my own, but with some tweaks. I thought Mossy Creek pretty much had it right until it ladled on the toppings. Something as glorious as a burger with TWO GRILLED CHEESE SANDWICHES AS ITS BUN needs little else adorning it.
So stop what you're doing right now and go out and get the following ingredients:
- 1 pound ground beef
- Pepperidge Farm Very Thin white bread
- Kraft Deli Deluxe American cheese slices—yellow, not white, fool!
- A juicy tomato
Now follow me here for the recipe: The Hamburger Fatty Melt"