Yield: 4 Servings

Ingredients:

1 /1/2 lb. Ground beef, 80-90% lean

to season Salt

to season Fresh ground black pepper

3 slices Cheddar cheese, cut in four small squares

3 slices Monterrey Jack cheese, cut in four small squares

12 each Silver size soft dinner rolls, split

as needed Chef Larry’s Not-So-Secret Sauce (recipe follows)

12 slices Ripe Roma tomato

12 pieces Romaine lettuce leaves, torn

12 slices Red onion, thinly sliced

for service Pickle spears

for service French fries

Method:
Prepare Chef Larry’s Not-So-Secret Sauce per recipe, reserve. Preheat grill, BBQ or griddle. Portion ground beef by rolling into 12 each size balls. Press into a small round mold to create patties. Season patties with salt and fresh ground black pepper. Place on grill and cook to until done. Place a slice of cheddar and Jack cheese on each of the burgers to melt. Dress rolls with Chef Larry’s Not-So-Secret Sauce. Top bottom of rolls with lettuce, tomato slice and thinly slice red onion. Add burger patties with melted cheese and top with roll. Serve with additional sauce, pickle spears and French fries.

Chef Larry’s Not-So-Secret Sauce

Yield: 1 cup

Ingredients:

1/2 cup Mayonnaise

1/4 cup Ketchup

1 tsp. Mustard

1 tbsp. Pickle relish

1/4 cup Onion, finely diced

1 tsp. Parsley, chopped

1 tsp. Sugar

2-3 dashes Worcestershire Sauce

to season Salt

to season Fresh ground black pepper

Method:
Combine ingredients and mix well. Adjust seasoning if necessary. Store under refrigeration until use. Use as a condiment for Chef Larry’s Mini-Cheeseburgers.