Anyone who knows me knows I love a good hamburger and prefer one over a steak any day. But, not all hamburgers are created equal. From fast food burgers to hand-ground and lean, the choice is yours but for me, it's nothing less than ground round. Since it's grilling season with the classic hamburger taking the top spot for the most grilled meat, I'm upgrading the common burger to a patty melt, that you can also grill. Tiny Naylor, a California restaurateur, invented the patty melt in 1940 and it quickly became a household favorite, but you rarely see them on menus anymore. A good patty melt starts with a good burger of course and a sturdy bread. Sourdough is my first choice, it holds up well, especially on the grill, and adds a old-fashioned flavor. Cheese of your choice but cheddar is the most popular but don't let that stop you from using your favorite just don't skimp on the quality. Lastly, onion is a must as it caramelizes while it cooks, melting in your mouth.
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