JLS (jlsjlsjls) wrote,

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Gourmet cheeseburgers ...

Fresh-ground bison, mixed with raw egg and Dijon mayonnaise. Hand-shaped into large patties and cooked at just below medium, so that they'll be cooked through without scorching/drying the outside. Topped with thin slices of onion and herbed Havarti (not the usual choice for a cheeseburger, but it worked surprisingly well ... only other choices in the fridge were brie and grated parmesan), and sandwiched in sesame buns that have been very lightly brushed with sweet relish.

My tastebuds are VERY happy tonight. :-)

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