Serious Eats: Hd00g's Profile

Lettuce? Whaddya, crazy? Why? It adds nothing. Maybe some arugula (strong flavor) under the burger if you need a built-in salad, but plain old lettuce would just disappear.

But tomato in the grilled cheeses sounds good. Gotta have tomato on a cheeseburger.

I'm thinking maybe blue and swiss/Gruyère/Comté for the cheeses (one each), if not all extra-sharp cheddar. If using jalapeño cheddar (or better yet, habanero cheddar), only in one sammy, plain cheddar on the other. Otherwise the chiles will overwhelm everything else.

Bacon only if using cheddar. And not too much. Still have to taste the burger. Balance is important.

SuzanneF at 1:46PM on 10/17/09

From A Hamburger Today

The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun

Log time reader - first time commenter...

Love the idea -

Much to the shargin of my wife I am going to try this idea out tonight. The biggest challenge to me is to ensure proper timing so that everything is at the proper heat to ensure that the butter, cheese and beef blend together properly and not congeal.

Cheers!

JasonPeatz at 1:22PM on 05/14/09

From A Hamburger Today

The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun

Gotta love it! I will try it soon using the thin bread squashed down. Here's one that everyone already knows, but as long as we are trying for the ultimate heart attack:

http://www.dennysbeerbarrelpub.com/index.php?option=com_content&view=article&id=55&Itemid=12

Anyone actually ever been there?

richopp at 1:37PM on 05/01/09

From A Hamburger Today

The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun

This is the number one most fantastic American innovation.

kittyfishhooks at 5:58PM on 03/21/09

From Serious Eats

Cook the Book: 'Almost Meatless'

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Adam Kuban at 3:04PM on 02/26/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Tomatoe and basil pannini

Smithmommy at 4:41PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Enchiladas or rellenos

lakeloverhh at 3:04PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Spanish rice

era54 at 2:59PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

I love making veggie chili. Just as comforting as the meaty one my mom used to make.

boomer_scifi at 2:43PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

I started a diet at the beginning of the year, and in the recipe book, there was a fabulous veggie chili. I make that every week and, seriously, I eat it at least three times for lunch in a week. So good!

cowleyh at 2:36PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Fried cabbage

Naddez at 2:23PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Penne Arrabiatta

19087 at 1:53PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

cheesy spinach lasagna

angela67p at 1:28PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

veggie chili

07violet at 12:45PM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

I like vegetable soup-no meat-just assorted vegetables.

acptuser(at)hotmail(dot)com

FIBERONE at 11:40AM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Split pea soup

madeas at 11:27AM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Celery root soup!

AdriBarr at 11:19AM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

A huge chef salad with boiled shrimp!

ZESTYWONDERLAND at 11:05AM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

I love matar paneer!

lilyk at 10:51AM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

Vegetable soup

poyntermichele at 10:48AM on 02/23/09

From Serious Eats

Cook the Book: 'Almost Meatless'

An organic, cage-free egg cooked sunny-side-up has been my recent go-to dish for any meal. I like to top the egg with grated quality Parm, lots of cracked pepper and serve with crunchy toast and a little salad with a tangy vinaigrette.

urbanfood at 10:43AM on 02/23/09

From Serious Eats