~~ you only get this in MARYLAND, the QUINTESSENTIAL CHEESE BURGER~~

USDA Prime Burger photograph by Wilbur M. Reeling & Nikon 5400
... also eaten by Wilbur M. Reeling

KEEP IT SIMPLE

... but thick! ~lol~

CLICK PHOTOS FOR FULL VIEW

HOW TO BEST USE A "MARYLAND"

CENTER CUT SLICE of RIPE TOMATO

TOMATO RECIPE

step #1: USDA Prime ALLEN BROTHERS' freshly ground "Steakhouse Steak Burger" http://www.allenbrothers.com/findProducts.do?categoryId=80 about 6ish oz. and hand-form it into a 4 1/2 inch diameter patty about 3/4 to 1 inch thick.

step #2: 1 fresh garden, sun-ripened, 4 1/2 inch diameter Maryland tomato ... from which you take a 3/4 inch thick slice. [only the the very center now! ... toss the rest out]

step #3: 1 slice of 1/8" medium-thick Amish Farmhouse Sharp Cheddar. [melted]

step #4: a lightly toasted bun with a touch of Hellman's Mayo, French Guerande 'Fleur De Sel' Sea Salt & freshly cracked Sarawak Lampong-Sumatra black Pepper. [add S&P just before grilling]

step #5: COOK IT & EAT IT. [Prime #1 beef is best medium rare-ish, about 125 degrees]

YOU GOTTA SEE MY B.L.T. ~LOL~

. . . and admit it now, a tomato is funny!

Corn and JUMBOS coming soon ...