"Wow, this is one awesome grown-up burger! Any kind of tasty cheese is great - whatever blue has a good price, or the kids like it with cheddar or smoky gouda. I also like to dress the arugula with a bit of lemon juice, EVOO, salt and pepper before putting it on the burger. I agree that less mustard is plenty. The onions are delicious and will work well on hot dogs too. We're so lucky in LA we can grill burgers in November! Will be making these again for sure!

"Wow, this is one awesome grown-up burger! Any kind of tasty cheese is great - whatever blue has a good price, or the kids like it with cheddar or smoky gouda. I also like to dress the arugula with a bit of lemon juice, EVOO, salt and pepper before putting it on the burger. I agree that less mustard is plenty. The onions are delicious and will work well on hot dogs too. We're so lucky in LA we can grill burgers in November! Will be making these again for sure!

"This one's a winner indeed! Ok, I made some changes to the recipe. I got red chard in the farm box this week, not kale, so I used that, including the sliced-up stems which I tossed in a couple of minutes before the greens to give them a head start. Also, I didn't have whole anchovies, but I keep anchovy paste around, which works just as well. I also substituted crushed red pepper flakes for the chili, in part to keep the heat under control, since the kids are not keen on spicy. I used pumpkin ale, which was delicious. The combination of the ale, the garlic, the heat and saltiness is so delicious! I actually served this alongside the Harvest Mood Macaroni, and it was a fine fall feast!

"This one's a winner indeed! Ok, I made some changes to the recipe. I got red chard in the farm box this week, not kale, so I used that, including the sliced-up stems which I tossed in a couple of minutes before the greens to give them a head start. Also, I didn't have whole anchovies, but I keep anchovy paste around, which works just as well. I also substituted crushed red pepper flakes for the chili, in part to keep the heat under control, since the kids are not keen on spicy. I used pumpkin ale, which was delicious. The combination of the ale, the garlic, the heat and saltiness is so delicious! I actually served this alongside Harvest Mood Macaroni, and it was a fine fall feast!

"YUMMO! I just made this and it was so good, even the kids had seconds! I finally found frozen pureed squash in the grocery store - I think it's a seasonal thing. The only change I made is that I made the sauce in an enameled, oven-safe saucepot (Le Creuset is a fantastic investment), so I didn't transfer the dish into a casserole, just put on the topping and popped it right under the broiler.