Next Issue December 1st 2016

National Cheeseburger Day

It's National Cheeseburger Day
National Cheeseburger Day, Sept. 18 ~ Let’s enjoy

Who invented the first cheeseburger, you ask?  The word is, in 1926 a 16 year old named Lionel Sternberger, working at The Rite Spot in Pasadena, California added American cheese to a hamburger sandwich.  Other claims to the origin of the cheeseburger range from Louisville, Kentucky in 1934 to Denver, Colorado in 1935. 

There are countless opinions on what type of cheese makes the best cheeseburger.  My opinion is the best cheese is whatever happens to be your favorite at the moment. 

Of course the most popular is American.  Why?  It’s all about the goo factor.  No other cheese has the same gooey, melty, salty flavor that accentuates a burger.

Most important, today is National Cheeseburger Day,

and calories don’t count on special occasions – 


Enough about the cheese, for now, let’s get to the MEAT. 

This is where I may get a little controversial.  

I know calories are important but when it comes to a delicious cheeseburger, the fat content in the burger is what adds the juiciness.  I use the 80/20 blend of ground beef.  

So light up the grill and let’s celebrate the day.

  • Heat the grill
  • Combine all ingredientsHandle the meat as little as possible. The heat from your hands can actually melt the fat of the burger resulting in a denser patty
  • Shape the mixture into patties, leaving an indention in the center of each burger. This can help your patty cook more evenly and prevent it from puffing up in the center
  • Grill the hamburgers for about 5 minutes on each side, or until done. Avoid charring the meat and pressing it down with a spatula. This will squeeze all the delicious juices out
  • Top burgers with sliced cheese about 1 minute before they're done
  • Serve on a good bun with your favorite toppings

My curious mind couldn’t help itself.  How is American cheese made, anyway?

It is said that American cheese was originally created in the early twentieth century by a Chicago cheese merchant named James L. Kraft.  Name sound familiar?

The cheese is made by grinding, usually Swiss and cheddar cheese together, then pasteurizing the mixture. Additives such as gums, emulsifiers and stabilizers are added, along with milk solids or cream. It is then packaged in square slices between sealed sheets of plastic wrap to form thin slices of heavenly goodness.

Enjoy your burgers and by all means, don’t forget to stay hydrated with plenty of cold beverages.

Thanks for your time,  Auntie Babette :) 

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