I earlier had a post on the Guberburger, a local specialty of Sedalia, Missouri. A Guberburger is a hamburger with lettuce, tomato, mayonnaise, and (drum roll) peanut butter. I have, alas, never been to Sedalia and, what with the long list of places I need to visit and the limitations on travel imposed by my duties as Senior Assistant Nanny (SAN) to Miss Ella Grace Boyd, and with SAN duties about to double, it is likely to take me a while to get there.
Destiny intervened. Nancy and friends were away for a week on their 13th Annual National Parks Trip, this time a visit to Big Bend National Park; thus, I was left home with no dietary supervision. With the Guberburger concept tickling my consciousness, I decided to take a brief break from the Standard Acting Bachelor Diet (cured meats and salty snacks), and make a Guberburger.
I fired up my newer Weber, threw a patty on, let it cook for a few minutes, flipped it, and spooned a dollop of peanut butter onto the patty.
Nice crust, isn’t it? I spread the peanut butter by smashing it down with a lightly toasted bun. Voila!
As a fall-back, I made a second burger with my usual dijon mustard, hamburger dill chips, and grilled, cored, and seeded jalapeños. Since I had little hamburger meat left over, I made a second hamburger with mustard, etc.
A note on ingredients. I had a pound of 80-20 hamburger available. I bought a standard supermarket tomato, there being no real tomatoes available for love or money in Washington. And I used some local arugula from Tanner Farms for the lettuce, mainly because it was right there in my front yard.
I used Hellman’s mayonnaise and Jif Extra Crunchy Peanut Butter.
I used Hellman’s for the usual reason: I grew up eating Hellmans’ mayonnaise and prefer it to all others. I grew up eating whatever peanut butter was on sale, but after decades of taste tests, I’ve become loyal to Jif Extra Crunchy. I realize that you may prefer Duke’s and Skippy, and there’s nothing wrong with that. This is America.
How was the Gruberburger? Pretty good. The peanut flavor went well with the hamburger, and its distinct flavor comes through in the mixture of ingredients in a well-dressed hamburger to a greater extent than most cheeses. You can do a lot of things with a burger and still get a good result, and one of those is — add peanut butter. I don’t see much of a reason to switch from my prosaic cheese, pickles, and jalapeños, perhaps with bacon or chorizo, some raw onions and/or a fried egg, but if someone serves me a Guberburger, I’ll dig in with gusto. Give it a try.
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John Tanner's Barbecue Blog 
Have you considered eschewing the cheese and Peanut butter and just topping your burger with square nabs?
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Hmmm.
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