Except for the cheese, mix everything in the ● Meat & Seasonings section well by hand.

Tightly divided out 4 equally large, thin patties. Add a slight dash Worcestershire Sauce to the center of each patty.

Begin your corn side dish.▪Except for the corn itself, add everything in the ● For The Corn On The Cob section. Start your corn boil and bring to a steady boil. Then add your halved cobs.

Add everything in the ● For The Patty Fillers. Fold your center cheeses into quartes. Seal both patties edges together tightly. Season patties with dashes of all of your dry seasonings.

Watch your corn closely as she will over flow. If so, reduce heat and stir. Boil corn anywhere from 8 to 15 minutes covered.

Fry stuffed patties covered for 12 to 15 minutes. Gently flipping every 5 minutes.

In the meantime, slice your vegetables and chill.

These are the best pickles I've ever tasted. You'll find them in your refrigerated section of your local market.

Place 2 slices cheese on each of your fully cooked patties. Seal pan tightly and and steam one 1 minute longe. Or until cheeses are fully melted.

Remove from pan and drain on thick paper towels.

In your same heated pan - add your garlic butter until melted. Then, place buns in mixture. Fry until bottoms are crispy.

Construct your burger any way you choose. As pictured, serve with hot buttery corn on the cob and chilled dill pickle halves. Or, anything else you prefer. Stab a knife thru the top center of your hamburger bun upon serving to keep burgers from slipping. Enjoy!