Serious Eats - seriouseats.com

Slices of hard salami, plum preserves together in sandwich form. Yum.

I was glad to see the other Iowa comments - it is the specialty of many small town Iowa eating establishments, a claim to fame even in large cities and a treat enjoyed by many on RAGBRAI.

How strange - I too am a person who only drinks tomato juice/bloody mary mix on planes, never on the ground. This is what I always order when flying.

with a very ripe melon

PW of course - but Simply Recipes is a great site with really usable recipes and lots of favorites

It is a tasty local way to serve ground beef - not supposed to be gourmet or even pretend to be a complex recipe. To the folks who believe :

"The problem with the mid-west in general is they have no appreciation for tasty food ... they don't know how to cook ... so they eat stuff like this."

You have no idea how educated the palates of the people here are, what types of local and other tastes have developed here - there are as many well educated chefs and eaters in the Midwest as anywhere. One example would be:
http://www.laquercia.us/
Producers of some of the best prosciutto in the world - loved and eaten here in the Midwest.