Continuing our theme of schools in Texas, we bring you perhaps the most obvious choice for Texas: hamburgers. While Texas is not the birthplace of the hamburger (we like to think that honor goes to Louis’ Lunch, where Laura dutifully went and ate hamburgers every Thursday night of her freshman year of college), we’re pretty sure that an insane number of hamburgers are cooked and consumed in Texas on a daily basis. Also, UT’s mascot is the longhorn (though it makes us very, very sad to think about eating Bevo).
DON’T MESS! CHEESEBURGERSServes 4.
1 1/2- to 2-lbs ground sirloin (or chuck, or veal, or anything else, or some combination thereof)1/2 small red [purple?] onion, mincedsmall handful breadcrumbs 1 eggsome parmesan cheese1 sprig of mint or parsley, chopped5 pinches of oregano1 dram of soy saucesalt and pepper to taste
4 slices of cheese 4 whole wheat English muffins, or any bun, toasted
Mix together first nine ingredients in a bowl. Look through cabinets in search of other ingredients; either indulge in or abstain from adding to hamburger mix. Heat your broiler or grill or grill pan. Form into patties. Cook one side until halfway to done. Flip and put on cheese. Cook until done. Place cheeseburger on English muffin. Serve with Utah Fry Sauce!