Ingredients:
1 lb lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes
3/4 teaspoon seasoning salt
4 slices cheese, cut into quarters
8 slices white bread, toasted and crusts trimmed, cut into quarters
2 small plum tomatoes, cut into thin slices ( Roma)
16 dill pickle slices, thinly sliced
Directions:
Heat gas or charcoal grill.
Mix together the beef, onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Thread 4 patties horizontally on metal skewers, leaving space between each one. (I have found that using 2 skewers works better then one. Thread them the opposite ways to make turning them over easier if you need to turn them.).
Place patties on the grill; cover and cook 8 to 10 minutes (turning once if necessary) or until no longer pink in the middle.
Top each patty with a piece of cheese.
Place each patty on a quarter piece of the toasted bread.
Top the burgers with a pickle slice, a tomato slice and another toast square.
Spear burgers with a toothpick to hold all the layers together.
Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping.
Servings: 16
Time preparation: 20 min.
Time total: 30 min.