Mix all ingredients well, stirring thoroughly. Refrigerate or serve immediately. Tastes best after the second day when the flavors have melded. (If you’re watching your waistline, you can reduce the fat by half by using light mayonnaise. Reduced fat even more by using 2 percent sharp Cheddar cheese.)
This recipe was created by Erica Derr and appeared in Our State’s April 2002 issue.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
