By Lori Mork
September 18 is National Cheeseburger Day, so celebrate with America’s favorite sandwich.
There are many theories about the beginning of the cheeseburger. One claims that the cheeseburger was created by Lionel Sternberger while working in his father’s sandwich shop in Pasadena, California in 1926.
Kaelin’s Restaurant in Louisville, Kentucky claims it invented the cheeseburger in 1934, while a cheeseburger appeared on the 1928 menu at O’Dells, a Los Angeles restaurant.
Cheeseburgers today are a staple at restaurants as well as backyard parties.
In honor of National Cheeseburger Day, here are a couple of unique ideas to try in place of the traditional sandwich:
1 pound lean ground beef
8 oz. package of cream cheese, cubed
2 cups shredded cheddar cheese
10-oz. can of diced tomatoes with green chiles
6-oz. package of real bacon bits, divided.
1 tsp. dried parsley
Brown ground beef in skillet; drain.
Over low heat, stir in cheeses, the can of tomatoes with the juice, and all of the bacon bits except for 2 Tbsp. needed for garnish.
Cook while stirring frequently until everything is heated through and well blended.
Pour mixture into a 2-quart crock pot. Cover and cook on low for 2-3 hours, stirring occasionally.
Stir in parsley and sprinkle with remaining bacon bits just before serving.
1 pound ground beef
1 Tbsp. olive oil
1 medium yellow onion, chopped
2 Tbsp. Worchestershire sauce
1/4 cup ketchup
1/4 cup real bacon bits, or chopped bacon
Salt and pepper to taste
2 tsp. onion powder
2 tsp. garlic powder
2 cups sharp cheddar cheese, grated
2 large soft flour tortillas
Vegetable oil for brushing
Red pepper flakes for
In a large skillet on medium high heat, heat the olive oil. Add the onions and allow them to cook for about 5-7 minutes until they become translucent. Add the beef and break it up with a wooden spoon or spatula. Cook together for about 10 minutes or until beef is thoroughly cooked.
Preheat oven to 350 degrees.
Once beef is cooked, add the Worchestershire sauce, ketchup, bacon bits, salt and pepper, garlic and onion powder and stir until all is incorporated and allow to simmer on low heat for 5-7 minutes.
On large baking sheet, place the tortillas on top.
Spread half the burger mixture on tortilla, spreading it evenly on just half the tortilla. Sprinkle on about 1 cup of the grated cheese and flip the other half over on top of the burger mixture.
Brush the top with vegetable or canola oil and sprinkle with red crushed pepper flakes.
Bake for 10-15 minutes until the tortilla shell becomes crisp and the cheese is bubbly. Let sit for about 5 minutes to let cool. Use a sharp knife or pizza cutter to slice into wedges.
Makes 4 wedges per tortilla.
Lori Mork of Lowry is a mother, grandmother and dabbler in all things food, photography and decor related.