The Pendie Burger

I'm pulling in time proven Man-Burger recipe from my good buddy, Mike Pendergrast's backyard recipe book. We made these about every cook-out at the house in college, and went with any beer, whiskey, malt liquor, or (dare I say) Zima, we had in the fridge (had to keep the girls happy). This ultimate Man-Burger recipe is unique, easy and tasty. It's origins lie in a famous Minnesota sandwich recipe, called the "Juicy Lucy".

Makes: 4 Burgers (You need 4 buns obviously. Lettuce, Tomato, and Onions are optional)

Gooey, Cheesy, Pendie-Burger Deliciousness

2.5 lbs Ground beef
4 oz. Velveeta, cut into 1/4" cubes
1 shallot, chopped
2 tbsp Worcestershire sauce
4 tbsp ranch dressing
1 tbsp French's mustard

1. Start by mixing all of the ingredients together in a bowl, except the Velveeta. Man up and dig into the raw meat.

2. When everything is mixed, form the mix into eight equal sized patties. I know I said 4 burgers, just read on and trust me, Evil Doctor, remember?

3. Take 1 oz of the Velveeta and 2 patties. Put the Velveeta between the 2 patties and make 1 big pattie. Think of a cheese sandwich, with meat as the bread.

4. Hopefully, you have your grill fired up. Just pop them on and cook for between 7 and 10 minutes on each side. Don't forget to season with salt and pepper to taste. I like to make the patties about 3/4" thick. Stays juicy, but doesn't take too long to cook. I eat these as rare as I can, but you can cook them how you like. The Velveeta in the middle melts, and your cheese is inside. You can also make these a day ahead and have them ready for cookout.

5. There always a step 5...eat it, I like toasting the buns a bit in an oven or on the grill, and eat it with some pickle and tomato slices. Throwing some bacon on it doesn't hurt either, but then gain, it's bacon, it's good on anything.

Till next time,

The Doctor