the last time I cooked a burger this way was the butter lettuce and Bone-Sucking mustard sauce.
But there were a couple new wrinkles. There was almost no cheese in the fridge; something that never happens. The only thing we had were those little Mini Babybel snack cheeses. Whatever, it's still cheese. I unwrapped a couple of them from the wax, chopped them into slices, and melted them on the meat. Turns out they were quite good.
I also used one of those amazing 33-cent rolls from King Ranch Market. And, instead of Vidalia onions, I sauteed a red onion until it was tender, added a drop of chili sauce and some balsamic vinegar, and let it turn into a sweet, tangy paste.
I still might tweak this burger a little bit before I'm completely happy with it. We'll see.