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August 8th,
written by Loren

The long furlough is over and we are back at it. Our apologies for the delay, Arthur was studying for the Bar Exam and I was in the middle of changing jobs and apartments.  Now that these things are out of the way, we’re hoping that we can once again get into a regular rhythm of new recipes and restaurant reviews.

I’m happy to say that my new residence is far more conducive to culinary advenutures and the documentation thereof. The kitchen is much bigger, the stove /oven is much better and I also moved in the with my buddy Tyler, whom our readers may remember from the Lasagna Files. I’m sure some of Tyler’s own cooking experiments will be featured at some point, as he has some nifty recipes of his own like soy-pickled jalapenos, pickled northern pike, creamed cucumbers and other things.


The Man with the Plan

Those serial killer eyes hide some culinary inspiration.

Today’s recipe was inspired by two things. First, my new place has a grill, something I’ve been missing for the last year. Second, we were in the middle of a horrid heat wave at the time. With temperatures hovering around 95-100 with outrageous humidity, we were doing our very best to not do any cooking inside.  Thus were born the cheddar-bacon cheeseburgers.  And because that sounds a bit too simple, we’re gonna go for internal cheddar and bacon. You’ll need:

  • 1.5 lbs of ground beef
  • 3 strips of thick cut bacon, chopped
  • 1/2 cup of shredded cheese, like a sharp or smoked cheddar
  • 3 large cloves of minced garlic
  • 3-4 dashes of Worcester sauce

    Pre-Burger Goodness

    Get your hands in there and make some burgers!

  • 1 egg
  • American cheese slices
  • Salt and pepper to taste
  • Maybe a little something else. I threw in a bit of minced oregano and rosemary, mainly because we have a huge herb garden outside the back door. Chili pepper flakes would not be a bad idea either.

Mix all of that together with your hands, then separate and form the patties. We got 5 burgers out of the batch, and they seemed to be a good size.  Throw them on the grill for a few minutes per side.  Because these burgers have raw pork in them I cooked them a little more than the medium/medium-rare I usually prefer.  By the time I took them off  the grill there was almost no pink in them, but because of the bacon the burgers were still incredibly juicy. Add the (fake) cheese slices  about a minute before you take the burgers off the grill, then let them rest post-grilling for a few minutes before eating. Top your burger with whatever you normally prefer. Unless that happens to be mayo; don’t do that to any burger.


P.S. FOOTBALL SEASON IS RIGHT AROUND THE GODDAMN CORNER! Its a cruel irony how much football makes me look forward to the end of the summer.

Especially when this pantload is no longer whiffing blocks all game long. Anyways, we’ll have some more great appetizers and grazing food here on ECL once the season officially starts, including beer-cheese dip and fresh spring rolls with jalapeno syrup dipping sauce!



  1. Salah Kaddumi

    Thank you

  2. Arthur

    Ah grilling. Glad to hear that you have access to a grill in the new place. I showed this to Nick (roomie and our fearless fantasy football leader) and he agrees that it needs to be on our menu soon. Maybe for a nice slow Saturday of college games.

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