Gebby Burgers on a higher plateau

RRP · June 2010

I've posted here before about a triple cheeseburger served at a quirky small local restaurant called Gebby's. Well last night I elevated their basic idea to another dimension.

I whetted a couple 1/3 pound 80% burgers with some HP sauce (Canadian steak sauce from Little Steven) and then dusted well with DP Dizzy Dust. Egged those 4 & 4 at 400° and then melted this stack

of compound butter medallions (butter, garlic, bacon and bleu cheese), hot pepper cheese, American cheese and Swiss cheese for 2 minutes on those burgers. Topped with grilled onions and WOWSER what a tasty sandwich!

Central IL Egger · June 2010

Those look outstanding Ron! Next your gonna figure out how to make a massive tenderloin . . .

RRP · June 2010

I hear ya, but I've never acquired a taste for those big paper thin, plate size tenderloins. I've been told those big discs are unique to our part of the country - you ever hear that?

Central IL Egger · June 2010

Can't say that I have, but I will say that I share your dislike for them ~

Little Steven · June 2010

Ron,

Great looking burgers! HP sauce isn't Canadian, it's British (Houses of Parliament). I have always wondered why it isn't marketed much there.

Steve

RRP · June 2010

thanks for the correction! I find it to have a pronounced vinegar twang which ought to make it very popular in the Carolina's and other parts where that taste is desired.

Little Steven · June 2010

I think that is the tamarind.

Steve

RRP · June 2010

okay...obviously I'm clueless on what I'm talking about! I thought maybe it might give you a second product to addict eggers to!

Little Steven · June 2010

I really don't want to get anybody addicted to anything...It is and expensive habit

Gebby Burgers on a higher plateau

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