Early Autumn ch. 6

"I've got a bottle of new Beaujolais," Susan said in the kitchen. "How about I make a couple of cheeseburgers and we can eat them and drink the Beaujolais?"
"Will you toast my hamburger roll?" I said.
"I certainly will," Susan said. "And who knows, maybe later I'll light your fire too, big fella."

Forming a patty of ground beef and cooking it until it is almost done, then topping it with cheese and heating until it melts is pretty basic. It's unfortunate that the fast-food chains have turned these into inedible garbage, a little less appetizing than their Styrofoam and paper wrappings.

1 pound ground beef, 87 percent lean
4 thick slices of Swiss cheese -or-
enough 1/8-inch slices of sharp Vermont cheddar to cover four burgers
4 hamburger buns or bulkie rolls

Light the grill and allow it to come to temperature. Shape four patties and lay them on the grill. Cook for 5 minutes, then turn over. Cook an additional 5 minutes and top with the cheese, cover the grill and cook for two minutes. Remove the cover and put the buns or rolls face down and cook until they are nicely browned.

My favorite addition: in an oven-proof pan place 1 TBSP butter and 1/2 pound of sliced mushrooms, covered with foil. Let it cook along with the burgers and spoon the results into the buns.