Per Sunset Barbecue Cook Book, 1981:
“Here’s an excellent choice for the first night at camp, and it’s a gourmet treat besides. Herb-flavored melted cheese is hidden inside each patty”.
Hey, I don’t know anything about the first night of camp. I don’t camp. And cheese inside a burger isn’t exactly gourmet fare these days–it’s pretty much a dolled-up Jucy Lucy. These burgers did seem like a great idea when we finally had a warm weekend and had been working on the house all day. Why not a little somethin’-somethin’ out on the grill? And besides, I had just scored this Sunset Barbecue Cookbook at a thrift shop for 50 cents.
Cordon Bleu = Blue Ribbon
I have a thing for old Sunset cookbooks. The photos, the easy recipes, the enthusiasm for the outdoors. I will pretty much buy any of them I see…..then I end up with doubles.
My "new" Sunset Barbecue Cookbook
These burgers were simple. Just flatten out the ground meat into thin rounds–2 for each person you are feeding. Place half a slice of Swiss cheese in the center, folded in half. Add some chopped herbs and season with salt, pepper and garlic powder.
Cheese and herbs in the center.
Place the other patty on top and seal the edges. The book doesn’t tell you to season the outside, and so I didn’t. But I would’ve in hindsight.
Meat frisbee
Grill over high heat until seared on the outside. My preference is that they are pink in the center so this shouldn’t take too long at all.
Not very pink in the center.
Mine were a little overdone but they were still good. Sunset says to put a dollop of sour cream on top when serving and I totally forgot that. I had opted for a dollop of spicy mustard, which was also satisfactory. You can garnish however you please.
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Burgers Cordon Bleu
Adapted from Sunset’s Barbecue Book
1 lb. ground beef
2 slices Swiss cheese
Garlic powder
2 Tbsp chopped chives, basil or tarragon (whatever herb you like)
salt, pepper
4 hamburger buns
sour cream
………………………..
Divide meat into 8 equal portions and shape into very thin patties. On four of the patties, place half a slice of Swiss cheese, folded in half. Add 1/2 Tbsp of chopped herbs on top of the cheese. Sprinkle with the salt, pepper and garlic powder. Place the remaining patties on top of the ones with cheese.
Grill over high heat for about 2 minutes per side. Grill the hamburger buns so that the insides are lightly toasted.
Place the burger on the bun and garnish with a dollop of sour cream.
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