Okay so this isn't really a recipe...but I thought I would share one of my favorite meals. Who doesn't love a All-American burger? Plus, Utah does have some of the best sweet corn. Soooo good.
Some of my tricks:



For my hamburger I mix in some egg to keep my meat from separating. To season I just use a no-name brand of season salt.










I referenced my onion trick in my previous post. I actually have a picture this time! Cut off your onion butts (or ends). Next, cut down the side of the onion, one layer thick, and remove it. All the flaky layers go with it!









We love to melt swiss cheese on our burgers. Once our burgers are done I turn down the heat to low and set our cheese on to get nice and melty.










You need to be careful on how long you cook your corn. Get your water boiling, then pop in your corn for about 5 minutes.
 


Comments

Amanda F
06/11/2013 11:31pm

I'm totally using this onion trick from now on! I can't tell you how much time I spend peeling those things- we've gone through a 10 lb bag in the last couple weeks...

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