OPENING DAY HAMBURGERS
THE HISTORY OF THE LOUISVILLE MEGA CAVERN Did you know that the largest building in Kentucky is underground? It’s over 4 million square feet and right here in Louisville. If you’re still stumped, it’s probably because you’re not thinking of the place I’m hinting at as a building at all. Any guesses yet? Yup, that’s right, I’m talking about the Louisville Mega Cavern. The cavern has become one of Louisville’s premier attractions, but it wasn’t initially meant for visitors at all. Before being reborn as a tourist attraction in the twenty-first century, the cavern served as the base of operations for Louisville Crushed Stone. Ralph Rogers founded the limestone mine in the 1930s, and it remained in operation through the early 1970s. The cavern is a remarkable feat of engineering. At 100 acres, it’s positively massive. As somebody who understands very little about construction, I find it mind-boggling that they were able to create the mine at all, let alone build it so well that it’s still rock-solid nearly a century later. While the cavern itself hasn’t gone anywhere, finding the ideal use for it has been a bit more stop and start. After Louisville Crushed Stone ceased operations, a group of investors sought to turn the property into an enormous high-security storage facility. It also saw use as a business park. In 2009, the Mega Cavern opened its first attraction, a Jeep tour of the tunnel. It was such a big hit that the owners have added even more options over the years. Today, you can take a zip line tour of the cavern, navigate a ropes course, or ride an electric bike through the tunnels. The space is so, ahem, cavernous that even those with claustrophobia won’t feel confined, despite being deep underground. The Louisville Mega Cavern is truly an attraction without compare. Who knew so much fun was hiding right beneath our feet? You can find more about its past and present at LousivilleMegaCavern.com. EXPLORING THE ROOTS OF THE CITY’S MOST UNIQUE ATTRACTION
Inspired by Saveur Magazine
• 1 pound ground chuck, 80 percent lean • 4 soft, white hamburger buns, split • 4 1/4-inch thick tomato slices • 12–16 pickle rounds • 4 small leaves iceberg lettuce • 4 1/4-inch thick yellow onion slices With no fancy sauces, no frills, and no cheese, these all-American burgers are perfect for the start of baseball season. INGREDIENTS
• 1 teaspoon vegetable oil • Salt and pepper, to taste • Condiments of your choice
DIRECTIONS
WE WANT YOU TO THINK OF US AS YOUR LAW FIRM. If you have a legal matter that needs attention, let us know. If we can’t handle the matter, we will refer you to a firm that can. Please feel free to refer us to your friends and family for their legal needs. We welcome the opportunity to help. 5. To assemble, place patty on bottom bun and top with tomato, pickles, lettuce, and onion (in that order). Spread condiments on top half of bun and place on top of onion. Serve. 1. Lightly grease a small nonstick skillet with oil. Heat over medium-high. 2. While heating, gently shape meat into four patties 3 1/2 inches in diameter. Be careful to handle the meat as little as possible to prevent tough burgers. Season liberally with salt and pepper. 3. Sear patties on each side, about 1 minute per side. Reduce heat to medium-low and continue cooking until desired doneness, about 1 more minute per side for medium-rare, 2 more per side for medium-well. 4. Let meat rest for a minimum of 3 minutes.
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