OT Happy National Cheeseburger Day!

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Slaying Hunger Together on National Cheeseburger Day

Today as we post this, Oregon is ravaged by wildfires and smoke. Our stores are closed as we keep our employees and customers safe from toxic air and smoke. We hope that you and your loved ones are out of harm’s way. There is an immediate need for fire relief in the Northwest. We’ve made a donation in the amount of $10k to the Wildfire Relief Funds of the United Way Columbia Willamette and United Way Mid-Willamette Valley Chapters. Stay safe!

National Cheeseburger Day is September 18. Arguably America’s favorite sandwich, cheeseburgers are so beloved, they have their own Instagram account #cheeseburgers. Cheeseburgers also have their own songs. And swag. (PJ’s? Really?) And of course, there are even cheeseburger tribute face masks.

That’s all great, but with all that’s been going on this year, we wanted to do something that could help in our mission of making this the healthiest region on the planet.

We’re joining our dairy partner Face Rock Creamery, makers of the award-winning Vampire Slayer cheddar used in our new Vampire Slayer Burger to “slay hunger” in their coastal hometown of Bandon, OR. For every Vampire Slayer Burger sold on National Cheeseburger Day (Sept. 18) Face Rock Creamery and Burgerville will be donating $1 each to Bandon Feeds the Hungry.

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Face Rock Creamery: Bandon Pride of Place
When Face Rock Creamery reopened Bandon’s historic dairy in 2013, they brought more than dairy jobs; they brought a renewed a sense of agricultural pride in the region. This pride stretched back to the 1800’s when the town boasted 10 cheesemakers. With the addition of Seattle cheesemaker Brad Sinko (Beecher’s Cheese) Face Rock quickly became a nationally recognized cheese brand.

“I think the thing that makes Face Rock unique in my mind, is it has a sense of place” says Face Rock CEO Greg Drobot. “Our milk only comes from two local farms. We know exactly where the milk comes from and every piece of cheese with our logo on it is produced in our facility in Bandon. We don’t do private labeling. We don’t work with third party companies. Everybody that works for us is local to the community, either in Bandon or Coos Bay or Coquilles. It’s a piece of our community with each piece of cheese that we’re selling.”

Food Insecurity

Like many coastal Oregon towns dependent on tourism, Bandon grapples with food insecurity. Of it’s 3100 residents, 47% live at poverty or below the annual cost of living, and almost 70% of school age children are on reduced or free lunch. Ironic, for a town whose major export is cheese. Bandon Feeds the Hungry, a coalition of four hunger-related non-profits, joined forces provide grants, food and other assistance for the community’s residents in need. Executive Director Amy Moss Strong noted that this year has been especially tough: the pandemic has continued to devastate communities such as Bandon who depend on tourism for their economy. Combine this with Bandon’s large elderly population and the effect of school closures on free and reduced lunch programs and the result is a community that’s struggling.

So she turned to Face Rock’s Greg Drobot for ideas and assistance. He offered both. “I wanted (to do) something related to food because that’s what we do. We produce cheese. Year-round. We’ve actually never been closed…we try to be that strong ship in the storm, you know, that we’re always open, there to provide food and ice cream and whatever, anything the community needs.”

Now, Bandon doesn’t actually have a Burgerville. The closest one is 154 miles away in Corvallis. But there’s a strong pull between the two. As one of Oregon’s most loved, not to mention sunniest coastal towns, Bandon is wildly popular with people all over the state, and Bandon residents are avid fans of Burgerville-it’s often a must-stop on road trips. More important, Bandon is an essential part of what makes Orewashigonia what we are: people who step up to take care of each other.

Want to make a direct donation? Send check to Bandon Feeds the Hungry
P.O. Box 566, Bandon, OR, 97411. You will receive a tax-deductible receipt in the mail. All donations are tax-deductible.

#SLAYHUNGER ORDER NOW
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Ingredients (for two):
1 pound fresh ground sirloin
American cheese
Fresh ground black pepper
Salt
Hamburger buns

Lettuce
Sliced Tomato
Heinz 57 ketchup
Sliced kosher pickles
Mustard
Sliced red onion

Cold draught beer

Directions:
Try to amend your carnivorous habits, and then give into those wonderful dreams…

Roll the sirloin into a ball, then pat it into two flat patties. Take the cheese and place it in the middle of one patty, topped by another patty. “Seal” the cheese in by mashing the edges of the patties together.

Season the patty with kosher salt and fresh ground black pepper. Lightly oil the grill and heat the grill to medium. Place the burger on the grill and close the lid. Cook the patty until its no longer pink inside, turning once, about 6 – 8 minutes per side.

During this cooking phase, lightly toast the bun (either on the grill or in a toaster). Top the bun with the cheesy beef patty and the toppings listed above. We happen to like ours with lettuce, tomato, Heinz 57, french fried potatoes, big kosher pickle, and a cold draught beer…
 
For whatever reason, I've never eaten here. I've heard that their burger quality has gone downhill over the years, though...

images
 
CheeseburgerInParadise-694x533.jpg




Ingredients (for two):
1 pound fresh ground sirloin
American cheese
Fresh ground black pepper
Salt
Hamburger buns

Lettuce
Sliced Tomato
Heinz 57 ketchup
Sliced kosher pickles
Mustard
Sliced red onion

Cold draught beer

Directions:
Try to amend your carnivorous habits, and then give into those wonderful dreams…

Roll the sirloin into a ball, then pat it into two flat patties. Take the cheese and place it in the middle of one patty, topped by another patty. “Seal” the cheese in by mashing the edges of the patties together.

Season the patty with kosher salt and fresh ground black pepper. Lightly oil the grill and heat the grill to medium. Place the burger on the grill and close the lid. Cook the patty until its no longer pink inside, turning once, about 6 – 8 minutes per side.

During this cooking phase, lightly toast the bun (either on the grill or in a toaster). Top the bun with the cheesy beef patty and the toppings listed above. We happen to like ours with lettuce, tomato, Heinz 57, french fried potatoes, big kosher pickle, and a cold draught beer…
Heinz 57 is great with french fries.
Also, I love how you specify that the pickle be kosher, or naturally fermented.
However, beer fills me up and I find it difficult to drink after eating so I have my beer before my hamburger or have a root beer with the hamburger.
My onion with any burger is always sweet onion, typically a nice thick slice from the middle of either a sweet Vidalia or a Walla Walla sweet.
The burger must be flame grilled and I try to get a cross hatch pattern on my grilled buns, grilled until golden brown and delicious.
I use to put everything on my hamburger but it was usually a mess when I got down to the last few bites so now i just add the pickle and the onion along with thousand island dressing. French fries are highly desired on the side.
 
French fries are highly desired on the side.

Regular (Like McDonald's)?
Skin on? (Like 5 guys)?
Steak style (Like Red Robin)?
 
Regular (Like McDonald's)?
Skin on? (Like 5 guys)?
Steak style (Like Red Robin)?
Not steak style and not like the McDonald's of today. More like McDonald's fries of yesteryear, golden brown and delicious. They must be hot.
 
Also am assuming that picture isn't gonna work for anyone but me?
 
Well had I known, I would have waited a day on my home made burger and fries, damn.


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You made that? Dyang, I need to give you a little more respect.
 
Also am assuming that picture isn't gonna work for anyone but me?
You're assuming wrong and you damn wll know it. Your picture is mouth watering and delicious, dammit. I'm sending my wife out now for a cheeseburger and fries.
 
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You're assuming wrong and you damn wll know it. Your picture is mouth watering and delicious, dammit. I'm sending my wife out now for a cheeseburger and fries.
EVery time I try to link a picture here, it screws up, so glad this one didn't!
 
Mixed grass fed beef with guajilla chili, ancho chili powder, garlic, cumin, other spices. Wrapped four patties and chilled overnight. Meanwhile made pico de gallo using my tomatoes and peppers. Cooked burgers in hot cast iron skillet until outside crusty and inside medium rare. Topped with pepper jack, covered pan briefly to melt cheese. Grilled buns in same skillet. Ate burger on bun with lettuce, tomato and the salsa.
 

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