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Crunchy Havarti Burger & Pickle Hamburger



– 1 lb. 85% lean ground beef – 1/2 lb. sliced Real California Havarti cheese – 1/4 cup chopped fresh chives – 1/4 cup mayonnaise – 1 tsp. Dijon mustard – 1 cup arugula leaves – 1 small dill pickle, sliced, or 12 dill pickle chips – 4 large pieces jarred roasted red peppers – 1 cup potato chips – 4 regular or 8 mini ciabatta rolls, split and toasted – Salt and pepper
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Shape the beef into 4 regular or 8 mini patties. Sprinkle both sides with salt and pepper.

Heat a griddle on medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Turn and top each patty with a slice of the cheese. Drizzle a little water around each patty and immediately cover with a metal pan or bowl to melt the cheese. Cook until the cheese is melted and the patty is the desired doneness, about 3 minutes for medium.

Meanwhile, in a medium bowl, combine the chives, mayonnaise, and mustard. Spread the mayonnaise mixture onto the cut sides of the rolls. Arrange the bottom halves of the rolls on plates or a platter and top with the arugula and pickles.

Arrange the cooked patties on top of the pickles. Top with the roasted red peppers, potato chips, and top halves of the buns.

Serves 4

By Donna P. from Morristown, New Jersey

My mother made hamburger patties while I was growing up. However, they were a bit bland, so when I started to cook on my own, I decided to spice things up a bit, and add some crunch. The pickles and the chips in the bun add a nice "bite" to it, while the Dijon mayonnaise dressing is an interesting alternative to ketchup.