© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Cooking Light
Food Stylist Kellie Kelley says her creation is a variation of the classic bacon cheeseburger, "but all the fun stuff's inside." Kellie's tips: Buy the thinnest slices of ham and cheese you can find, then press the patties between two pieces of plastic wrap. Make sure the edges are pinched together well so the cheese can't excape in the cooking process.
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 pound ground round
½ cup shredded Swiss cheese
2 ounces thinly sliced 33%-less-sodium smoked deli ham
8 1-ounce slices sourdough bread
4 curly leaf lettuce leaves
8 slices red onion, ¼ inch thick
8 slices tomato, ¼ inch thick
Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 5 inch oval patty. Top each of 4 patties with 2 tablespoons cheese and ½ ounce ham, leaving a ½ inch border; top with remaining patties. Press edges together to seal.
Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Place bread slices on grill rack; grill 1 minute on each side or until toasted. Top each of 4 bread slices with 1 lettuce leaf, 2 onion slices, 1 patty, 2 tomato slices, and 1 bread slice.