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National Cheeseburger Day: The great home cooking debate |

National Cheeseburger Day: The great home cooking debate

Americans on average eat three cheeseburgers a week, according to the Beef Checkoff Program. On National Cheeseburger Day, recognized annually on Sept. 18, there is no doubt many will celebrate by chowing down.


Burgers make up 20 percent of American’s in-home beef meals and about 70 percent of those burgers include cheese, according to the Beef Checkoff Program. How those burgers are made is a contentious subject in West Texas.

First, you could cook burger meat on the stove. Cast iron skillets seem to be the favored tool for indoor cooking. Matthew Merriott, a lawyer in Amarillo, said cast-iron cooking is his preferred way to prepare a burger.

“You retain more moisture and have much greater control while cooking,” Merriott wrote on Facebook.

Kendra Fletcher, a working mother of two, said a cast iron skillet is an easy way to cook burgers during the busy work week, but prefers to grill when she has the time.

For Texas Tech student Marcos Rubio, grilling gives more space to tend to other burger essentials. He said he also toasts buns on the grill, which he described as a necessary process.

Grilling heat methods is a whole other debate. Samantha Steelman said gas is easier, but it is hard to beat the flavor charcoal or wood chips can add to the meat.

Lubbockite Morgan Hyman said he uses a gas grill because it is quicker and easier than charcoal. He said there is one key to grilling a burger, no matter what method you are using.

“When grilling burgers on a grill of any type, only flip the burgers once,” Hyman advised. “Constant flipping will drain all the juices and dry the burgers out.”

Category: Skillets  Tags: ,  Comments off
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