Hamburgers: Part 2

There are a lot of variations on burgers. This time I decided to make my own up, and it is pretty basic, but has a little heat and Mexican flair.
Ingredients:
1lb ground beef (grass fed beef is best)
1/2 minced onion
1/2 tsp chipotle powder
a few dashes of hot sauce (I used Frank's)
a handful of chopped cilantro
1/2 tsp salt
ground pepper
4 slices of cheddar cheese (I used habanero cheddar cheese)
Red onion slices
Lettuce
Ketchup or mayo

Throw all of these ingredients together in a medium bowl, and mix it together; I use my hands.

Form into 4 patties. Rachael Ray suggests that you make the center of patty a little thinner than the outside, to counter act how the burgers swell when you cook them.

My wonderful husband prepared a charcoal grill, nice and hot.
He grilled them for about 3 minutes each side.

Top with the cheese, serve on the onion studded hamburger rolls.

Top with onion and lettuce, ketchup and mayo.

I served these with some oven fries. Delicious! It had a bit of smoky spiciness, and the home made rolls really made it special.

Barefoot Bloggers: Croque Monsieur

The second April recipe was chosen by Kathy of All Food Considered. I have never tried making this famous French sandwich, so I was excited to try. You make a ham and cheese sandwich, then smother it in a cheesy white sauce top with more cheese, and broil it in the oven until it is crispy and brown on top. So delicious!
I cut the recipe in half, but other than that I think I followed this recipe without change. I bought my bread from Rick's breads, a local bakery here in Lancaster City. It is a regular white French loaf. I used Boar's head maple ham, and imported Gruyere cheese. And local, hormone free milk, as usual.
Bon appetit!
Ina Garten's Croque Monsieur