Peanut Butter Burger

I drove to Grinnell Saturday. Roger was in the garden — the garden that is his whole world now, the 84-year-old man who tends six tomato plants and twelve sunflowers with the same care he once gave four hundred acres. He's slower but he's still Roger. He still watches the crop reports. He still calls Jack on Wednesdays.

The recipe this week: zucchini bread. Standing at the stove, Marlene's wooden spoon in my hand (the cracked one, the one that will outlast us all), the recipe either from the card box or from my own expanding collection, both equally real, both equally mine. The kitchen holds all of it — the old recipes and the new ones, the teacher's food and the student's food, the grief and the joy and the cinnamon. All of it. Always.

The garden at peak production — tomatoes by the bushel, corn taller than Jack (which is saying something now, the boy is tall), peppers in every color, the zucchini in its annual attempt to conquer the neighborhood. I've left three on the neighbors' porch. They know. Everyone knows. The zucchini phase is endured, not discussed.

Standing in that kitchen with Marlene’s wooden spoon in my hand, thinking about Roger’s six tomato plants and all the care that goes into them, I knew those tomatoes deserved a starring role — not just sliced on a plate, but piled onto something worthy of them. A peanut butter burger sounds unexpected until you try it, and then it sounds like the only logical answer. Roger would probably raise an eyebrow. Then he’d ask for seconds.

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 4

Ingredients

1 1/2 lbs ground beef (80/20 blend)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 tablespoons creamy peanut butter
4 slices sharp cheddar cheese
4 brioche burger buns, split and toasted
2 large garden tomatoes, sliced thick
4 leaves butter lettuce
1/4 cup thinly sliced red onion
4 strips cooked bacon (optional, but encouraged)
2 tablespoons mayonnaise
1 tablespoon sriracha or hot sauce (optional)

Instructions

Form the patties. Combine ground beef, garlic powder, onion powder, salt, and pepper in a large bowl. Mix gently until just combined — do not overwork the meat. Divide into 4 equal portions and shape into patties about 3/4-inch thick, pressing a slight indent into the center of each to prevent puffing.
Heat the grill or skillet. Preheat a grill or cast iron skillet over medium-high heat. Lightly oil the surface. Cook patties 4–5 minutes per side for medium doneness, or until internal temperature reaches 160°F.
Add cheese and peanut butter. In the last 2 minutes of cooking, lay a slice of cheddar on each patty and cover to melt. Remove patties from heat and immediately spread 1 tablespoon of peanut butter onto each cheese-covered patty while still hot, letting it soften and melt slightly into the cheese.
Mix the sauce. Stir together mayonnaise and sriracha (if using) in a small bowl. Spread on the cut sides of each toasted bun.
Build the burgers. Layer butter lettuce on the bottom bun, followed by the patty, a thick slice of garden tomato, red onion, and bacon if using. Cap with the top bun and press gently.
Serve immediately. These are best eaten right away while the peanut butter is still warm and the tomatoes are fresh. Serve with extra napkins — no apologies.

Nutrition (per serving)

Peanut Butter Burger — Roger’s Garden Tomatoes Deserved Something Bold