It is a hot day in the tropics as the Tandem Tasters write about hot turkey and stuffing for our November recipe columns.

Thinking about stuffing made me long for a good ole simple burger. My thoughts went from Julia Child, who always inspires, to James Beard. He hit on the idea of tucking in a hunk of gorganzola to the center of a burger before grilling. This is a bit of indulgence since you need a fat burger to stuff. If not Goganzola, we like Cheddar, Guyere or smoky Gouda. I have even placed a cube of frozen sweet butter in the uncoiled burger – the way we used to indulge in chiken kiev.

We know you all have a favorite burger recipe, so we are only adding some of our burger tips.

We use the best quality of freshly ground beef,  chuck for Brenda, sirloin cooked medium for Maralyn and Norm. We go for any cheese inside or out.

We spread Dijon on our burgers before grilling.
Instead of hambuger buns, try toasted  English muffins -you want those  buttery nooks and crannies. Or try a toasted baguette, or other interesting artesian bread on the grill. Watch carefully.

For drinks – Oregon Pinot Noir or lemonade for The Team. Brenda suggests Belguim Wheat beer or an English black and tan.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.