The Pontificators

Making a good hamburger is an art.  Making them eight at a time is a science.

You Will Need
8 frozen quarter-pound hamburger patties, 80% lean
Hamburger buns
Sliced cheese
Hamburger sauce (recipe below)
Sliced onions or sliced pickled sweet banana peppers

Cooking The Meat
Preheat the oven to 350 degrees F.

Find a baking dish big enough to hold your patties, and spray it with non-stick cooking spray.  Don’t use a cookie sheet – the dish needs sides to catch the grease that will come out of the burgers.

Lay out the patties in a single layer.  Edges may touch but not overlap.

Sprinkle with salt, pepper, and garlic powder.

Bake for 40 minutes at 350.  Turning not required.

Other Prep
While the meat is cooking, make hamburger sauce.  The ingredients are sweet relish, mustard, mayo, and ketchup.  Start with equal parts and adjust in the way that seems good to you.  You will need half a cup total for 8 burgers – about a tablespoon of sauce each.

When the meat is 5-10 minutes from done, open the buns and lay out the bottom halves.  Put a piece of cheese on each bun.

Slice the onions or pick your peck of pickled peppers (Duke’s favorite).

Assembly
When the meat is done, remove the pan from the oven.  Using a spatula, separate the goobers from the meat.  As you take each  patty from pan, tilt it for a moment to let the extra grease fall back into the pan.  Place each patty on a cheesy bun bottom.

Put a spoonful of hamburger sauce on each patty, and top with a few onion or pepper slices.

Put the bun tops on.

At this point you have eight identical yummy cheeseburgers, which you can either serve to your guests immediately, or wrap and refrigerate for later snackification.

Nuke-A-Duke
To reheat a refrigerated (not frozen) Dukeburger, microwave 1-2 minutes at 50-60% power.  If you use a higher setting, you will get overcooked cheese or bread and your burger will be cold in the middle.

Tags: burgers, Man food

This entry was posted on Tuesday, October 6th, 2009 at 12:20 am and is filed under Duke, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.