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The San Francisco by Cooking with Amy

August 10th, 2011

by Amy of Cooking with Amy, in honor of Cheeseburgers Across America

The San Francisco by the Cheese & Burger Society’s Cheeseburgers Across America road trip includes so many of my favorite ingredients: Wisconsin Cheese, red onion, tomato and lettuce, guacamole, bacon, and, of course, famous San Francisco sourdough bread. These ingredients are so wonderful, they remind me of two foods I adore – BLT sandwiches and guacamole cheeseburgers – so I wanted to play around with these ingredients some more.

First, I made The San Francisco on a hollowed-out sourdough roll, and I substituted one of my favorite cheeses, Wisconsin Pleasant Ridge Reserve, for the suggested Wisconsin Fontina cheese. It was a great combo, but so big I could barely get it in my mouth. It was big, messy, and delicious.

Next time around I tried it on slices of toasted sourdough bread. It was really delicious, and not nearly as messy.

I loved the flavors of the cheeseburger so much; I wanted to find more ways to enjoy them, so I came up with two ideas. Both have all the great San Francisco cheeseburger flavors but with a twist.

Believe it or not, the first idea came to me in a dream. Pizza! I chose a premade cornmeal pizza crust and topped it with shredded Wisconsin Gouda, slices of Roma tomatoes, mini burger meatballs, and red onions. When it came out of the oven I finished it with basil, bacon, and guacamole. This is a wacky kind of pizza to be sure, but you’d be surprised how well it turned out. When the tomatoes and onions cook down they become sweeter. The basil and bacon give the pizza some spice and smoky salt. As far as the guacamole goes, well, kind of like bacon, everything is better with a little guacamole. I can’t say I literally dream up recipes that often so I was very curious to see how it would taste and I was not disappointed.

The next idea was nachos. I used Wisconsin Cheddar, hamburger meat, tortilla chips, tomatoes, crumbled bacon, red onions, guacamole, and cilantro. The result was nothing short of amazing! Possibly the tastiest nachos I’ve ever made. I love the way the nachos look, so colorful with lots of great textures and flavors, gooey cheese, crunchy bacon and the creamy guacamole.

Thanks to inspiration from Wisconsin Cheese and The San Francisco, these ingredients prove to be so delicious that they can make plenty of foods. See my recipe for The San Francisco below.

The San Francisco

Serves 2

“The signature cheeseburger of the City by the Bay, The San Francisco is just as much “San Francisco” as that big orange bridge. Everything about it is wholesome and farmers’-market fresh. It beckons taste buds with sliced heirloom tomatoes, red onions, guacamole, and a strip or two of bacon on grilled sourdough.”

4 slices Wisconsin Fontina cheese
1 pound ground beef formed into 2 beef patties
2 slices heirloom tomatoes
1 cup guacamole
2 slices red onions
4 strips bacon
1 cup lettuce
4 sourdough slices

Grill each beef patty and sourdough slices on a preheated outdoor grill. Flipping once. Top each beef patty with 2 slices of Fontina or other Wisconsin Cheese of choice. Close grill lid for one minute. Remove sourdough slices and beef patty from grill. Place each patty on one slice of sourdough. Top each patty with bacon, red onion, tomato, and lettuce. Spread guacamole on the bottom of the other sourdough slice. Place on cheeseburger, guac-side-down.

One Comment
  1. Bob permalink

    I’m going all out this weekend with 3 of my favorite cheeses on top of some excellent Kolbe beef. First layer is a aged brick then a burger patty followed by a layer of Liederkranz then another burger patty and on top a layer of extra aged Pleasant Ridge Reserve cheese. Talk about a a delicious burger this is pure heaven. Naturally the meat is done on the grill to heighten the pleasure.There will also be the usual condiments, fried onions and mayo on the baker bun.

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