Technically, it’d be a pepper burger, whiz wit.
UPDATE: New, better picture WITH a pretzel bun and a side of ketchup chips! Oh yeah! Philly stuff!
Being a proud citizen of (a suburb just outside of) Philadelphia, the only way to kickstart this is beautiful month is by honoring my city.
The cheesesteak is a Philadelphia staple. Even though it’s overplayed by the lazy media (especially when it comes to sports), that doesn’t make it any less delicious. I can’t take any credit for this creation or give any credit to any celebrity chefs or books. This one comes courtesy of the City of Brotherly Love.
6 oz. ground beef
salt and pepper
hot and sweet cherry peppers, sliced
1 small vidalia onion, sliced
Cheez Whiz (or some kind of cheese sauce, I suppose)
You’re going to need a small pan and a pot for this. In the small pan, saute the onion slices in some canola oil until soft. You do not want to end up frying them, so flip them regularly with a rubber spatula or something.
In the pot, heat your Whiz. If you’re not keen on Whiz, Ragu makes a cheese sauce that’s pretty good and less offensive to some. Not as confusingly thick, either. Seriously, what is Cheez Whiz?
(If you’re really adventurous, you can make your own cheese sauce with a quick roux, then some milk and shredded cheese.)
Keep the burger and cheese warm while cooking the main ingredients: the burger. Shape a burger and season it with canola oil, salt and pepper. Grill until desired doneness.
Let the burger rest for around 5 minutes. Use that time to grill your bun, read a book or something.
Top the pretzel bun with the pepper and onions, then finish with the burger and a heaping helping of gooey cheese.