Directions:
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox [icebox = refrigerator] for ten or fifteen minutes while you set the table and make the salad [not included]. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.
Now make four fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying-pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burger should be crispy brown and the middle pink and juicy.
Turn off heat and put a slice of cheese on each patty and cover. Let sit for 2 minutes or until cheese is melted.
Toast rolls as desired. Spread Miracle Whip on one half and mustard on other. Add burger and top with lettuce, tomato and onion. Best served with same wine used to season or a nice ale.
Enjoy
by Mike