Yummy New Way To Serve Burgers

I was debating whether I should try this tonight, or just thaw out one of the freezer full of low carb slow cooker dishes I've got down in the cellar. When I described this idea to That Nice Boy I Married, he said, and I quote, "That."

So I took about a pound of ground chuck, and made it into two big burgers, about an inch thick. Put them in a heavy skillet over medium-low heat, so they'd get done enough in the middle before the outside was overdone.

In the meanwhile, I lined two plates with romaine -- I used whole leaves, but could make a case for chopping it up; do what appeals to you. Sliced a tomato, and divided the slices between the beds of lettuce.

Then I made a sauce: 3 tablespoons of sugar free ketchup (I bought Heinz's, to see how it was; it's fine), 2 tablespoons mayo, about a tablespoon chopped sugar-free bread-and-butter pickle (three pickle chips), 2 teaspoons spicy brown mustard, and one smallish scallion, minced. Stirred it all together.

By this time, I'd flipped my burgers and they were getting towards done. I topped each one with a slice of havarti cheese, but Swiss or Gruyere would work, too.

While that was melting, I sliced a little red onion paper-thin. I also whacked an avocado in half, and sliced half of it -- the other half will feature in an omelet tomorrow morning.

When the cheese was melted, I slapped a burger on each lettuce-and-tomato plate, spooned the sauce on top, added red onion and avocado on top of that, and served it forth with the extra sauce.

That Nice Boy I Married gave it a ten, but he's extraordinarily fond of cheeseburgers. It really was good, though.