Food for Thought
 

Hamburger Fatty Melt : http://aht.seriouseats.com/archives/2008/10/the-hamburger-fatty-melt-a-burger-with-two-grilled-cheese-sandwiches-as-its-bun.html

Bacon Cheese Baconburger : http://www.speakeasy.org/~sjmaks/bcb/

Might be a little fattening, but damn, does that look good!

Michael Phelps has about 5 of those a day =)

OMG! looks good.

Throw a fried egg on either of those two bad boys and I'm all over it! :D

I can't believe I'm saying this, which is confirmed by the evil genius behind it, there's probably too much bacon with the Bacon Cheese Baconburger. I'm so ashamed...

Wow ... that guy's cholesterol must be off the charts.:eek:

Did you check out his Bacon Cereal?

I don't know, for some reason I picture this...

http://i3.photobucket.com/albums/y71...isc/snouts.jpg

Ditto on both counts. Oftentimes when I go tent camping, I will throw a fried egg on a hamburger. Never done the grilled cheese thing though, but will soon.

I had some lamb burgers last week that were completely wrapped in prosciutto then baked. They were awesome--the prosciutto makes a great crust.

That reminded me of this: :D:D
http://sf.eater.com/archives/2007/12/28/lips_and_*******s_get_your_cos.php

My wife and kids think I'm gross when we go to Red Robin. :D

Prosciutto wrapped lamb burgers...
http://i195.photobucket.com/albums/z...omerMmmmmm.jpg

That's going on my grilling short list!

Everything you didn't want to know about edible pork.
 

Grill was my first thought, but I'm thinking it would have to be done on the cool side of a hot grill to get the prosciutto crusty but the lamb done. Let me know if you try it--the host was a chef and I will get the recipe--he had mixed a bunch of stuff in with the meat.

Thanks Carleton. I just learned that the technical term for the contents of a hotdog is actually "lips and rectums/bungs".:D:D

We've always referred to the contents as lips and *********s. :)

Might it have been pan fried then finished in the oven? I will give it a shot and see which way seems better. That sounds pretty damn good, even with just plain ol' beef. I'd love to see what he mixed in with it.

This weekend might be a good time for it. :)