Texas Smokehouse Roco Burger

     If you were to ask me what is the best burger that I've ever had, I'd have to say the Roco Burger at Crooked River Bar and Grill in Patoka. It's a half pound burger on garlic Texas toast with all the toppings. I can barely finish it.
   I tried doing my own version of this at home one weekend and came up with a few things to note. Be careful to toast the bread lightly or there will be too much crunch on the edges. Don't be afraid to make it a big burger so that it fits the bread. After all, it uses a half pound of meat per serving. Go big or stay at home one this one and everyone will be happy.

Texas Smokehouse Roco Burger
(per burger)
1/2 lb. ground beef
1/2 tsp. McCormick's Texas Smokehouse seasoning
1/8 tsp. garlic powder plus a sprinkle or two
Texas toast
smoked cheddar cheese slices
butter
condiments - lettuce, tomato, onion, mustard, ketchup and/or mayo

Mix beef and seasoning together lightly. Form into square patties, half pound each.
Cook 5-7 minutes on each side. When almost done (juices run clear), lay slice of cheese on burger to melt.

Spread butter on toast and sprinkle with garlic powder. Toast lightly. Assemble with condiments of choice.

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