OK the grill was down. I nearly panicked. I was out of gas. For those of you die-hards that only use charcoal grills, I challenge you to cook for 10, in a timely fashion, 4 to 5 times a week on your Weber. Tonight’s recipe was done on griddles on the stove top. I was going to make regular old cheese burgers but I saw we had about 3 packs of cream cheese. This is about 3 packs more than we usually have. My mind started racing…AH HA (nothing to do with bad 80′s music) an idea penetrated my often overwhelmed mind. Here is the recipe: Hey I even kept better track of the ingredients tonight.
- Start with an 8 oz package of cream cheese. Stir in a bowl until soft.
- I added a handful, about a cup, of shredded Colby Jack cheese. If I had mozzarella I would have used that.
- Add about a TSP of coarse ground black pepper. I like a lot of it, I probably added more.
- Add about 3 TBSP of pesto. We have homemade. You can absolutely use store bought. Ours is pretty thick, store brands are usually more heavy on the olive oil and less on the basil.
- Now add about 3 TBSP of chopped olives. I used some very nice Amfissa olives. They are very mild and extra savory.
- Mix in 2 TBSP of grated Parmesan cheese.
- Stir until it’s all mixed thoroughly.
- Now cook your burgers as you normally would. Use your Weber if you must.
- When they are nearly done, add big ol‘ dollop of your cheese mix to the top of each burger.
- Remove from the heat source. Weber grillers, remove from your natural flame the way God and Nature intended meat to be cooked.
- Serve on buttered toast. I also added grilled onions to mine.
Kids may want to add ketchup. (I’m holding back the urge to spew, I hate ketchup).
I think they were excellent with just the burger, cheese and toast.
These burgers were a nice and easy change of pace. Please let me know of any ideas you have to improve or just a different take on this recipe.
