Chesapeake Cheddar Burgers

Y'all know I love a good burger. They're like the story of kissing a lot of frogs to find your prince. I,
too, think you gotta each a lot of burgers to find the good ones. And tonight I found a good one.

It never would have crossed my mind to add Old Bay to burger meat or mayo for flavoring. It's amazing. 

But what made this meal was the tomato. The box came with a tiny, hard, roma tomato. BUT last night my sister-in-law gave me home grown heirloom tomatoes. I cut one of those up and boy did that taste good on this burger. 

I also decided to not cook the potatoes (it's too hot to turn on the oven) and just ate the rest of the tomato. So good. I wish all tomatoes tasted as good as fresh off the vine tomatoes.

Every time I eat a delicious tomato I think of my dad and his LOVE for tomatoes. The stories our family has about his tomatoes could fill a novel size book.

And finally, you know I didn't fry the burgers. 

Chesapeake Cheddar Burgers

Recipe from Hello Fresh

Serves 2

• 12 ounce potatoes
• 1 tomato
• 4 T Mayonnaise
• 2 tsp Dijon Mustard
• 1 teaspoon Garlic Powder
• 1 T Old Bay Seasoning
• 10 ounces Ground Beef
• 10 ounce Worcestershire Sauce
• 2 slice Sliced Mild Cheddar Cheese
• 2 Brioche Buns
• 1 Corn on the Cob

 Adjust rack to middle position and preheat oven to 425 degrees.

Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper.  Roast on middle rack until brown and tender, 20-25 minutes.

Meanwhile, thinly slice tomato into rounds.

In a small bowl, combine mayonnaise, mustard, 1 tsp water, 1⁄2 tsp garlic powder, and 1⁄2 tsp Old Bay Seasoning. Set aside until ready to serve.

In a large bowl, combine beef, 1⁄2 tsp Old Bay Seasoning, and 1⁄4 tsp Worcestershire sauce. Form beef mixture into two patties, each slightly wider than a burger bun. Season lightly with pepper.

Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side.  In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts.

While burgers cook, wrap corn in damp paper towels. Microwave until kernels are tender and corn is cooked through, 3-4 minutes. Allow to rest for 1 minute, then evenly halve corn crosswise.

Halve and toast buns until golden.  Spread a thin layer of Old Bay aioli on cut sides of bottom buns. Top with patties, tomato slices, and top buns.