I have been craving a cheeseburger ever since the weather started turning warm. They’ve always been one of my favorite foods – and a few of my cheeseburger creations are legendary. More than a couple of them would make Dagwood Bumstead proud.

But… Cheeseburgers and fries are not a part of the daily food regime, anymore, so a cheeseburger needs a bit of a justification. My justification was it’s Tuesday. To make it even more justifiable, I decided on making homemade buns!

Our friend, Susan, had given us some of her sourdough starter and some fresh Lebanese yeast, so I made a sourdough bun loosely based on a Martha Stewart Crusty Roll recipe.

The roll was the perfect foil for a greasy burger – it stayed intact where a typical bun would have fallen apart.


I buy 80/20 ground beef – it’s less expensive and isn’t dry, flavorless, and rubbery like the lean stuff being touted as healthier. And don’t even get me started on ground turkey… I made the rolls with a 60/40 blend of sprouted whole wheat and bread flour – and at 3 ounces a piece – fit right into our dietary regime.

I added slices of brie, tomato, and fried hot peppers. No other condiments – it didn’t need any.

A few mini potatoes boiled and then flattened and fried finished off the plate.

I never picked up a knife or fork. Things started getting messy with the first bite and I went with it. Greasy fingers held onto the bun and greasy fingers picked up the little potatoes.

It was total perfection.