I love me a good cheeseburger, but sometimes I just don’t want all the extra stuff on it, you know? Especially in the wintertime when a dinky, squishy, expensive head of lettuce yields about 2 servings. And don’t EVEN get me started on pale, anemic, hard, mealy-mushy winter tomatoes. Yuck, yuck, yuck. So
If there’s one thing that I’ve missed from living many years in Indiana, (besides fresh summer corn and juicy watermelon!), it’s been the gigantic fried pork tenderloin sandwiches (that are bigger than your entire head!), and fondly called “flying saucers”, as that’s what they kind of look like when placed on a little
OH yeah. A big ol’ “long boy” cheeseburger on top of a hoagie roll!! Puts cheap hamburger buns ‘n burgers to shame!! And decked out Western-style? I feel a “food coma”,…no, wait,…a state of “food euphoria” coming on soon….yes, indeedy!
After seeing the weather forecast, Sunday looked like a STELLAR day to grill!! So, I planned on just doing a couple of burgers for the hubs and I, but had no clue until Sunday morning on how to dress them up special. We had a couple of packages of brats in the back