I must say…one of my favorite foodie things about summer is grilling. Mainly because it keeps my kitchen clean and cool, but I also happen to LOVE grilled food. And at the top of that grilled-goodness list is a monster cheeseburger.
Confession: I am a
bit of a burger snob.
I want a big burger (half pounders hit our grill). Quality meat. Delicious deli cheese. And a fresh, toasted bakery bun. Is that so much to ask?
Another confession-Veggies are a no-no. I don’t want lettuce, tomatoes, or pickles. I want meat…cheese…and meat. And the occasional fried onion. Does that count as a veggie? I’d like to think so.
I really try not to be so carnivorous. I really do! Living in the country, I am always driving by pastures filled with the most adorable critters. It usually makes me feel pretty guilty and for the remainder of our drive home, I attempt to convert us to vegetarians-which, for me, ends up being completely unsuccessful when it comes time to cook dinner (meanwhile Matt didn’t even give it a thought…not even for a moment). With that being said, I am fairly confident that a tasty cheeseburger single handedly prevents me from ever becoming a vegetarian.
Toppings (here’s where it gets magical): barbeque sauce, cheddar cheese, bacon, fried onion bits, and more barbeque sauce.
Is your mouth watering yet? And oh yeah, pile all of that in between a fresh bakery bun. Simply amazing.
So what are you waiting for? Go fire up the grill and prepare yourself for your best burger this summer.
(and yes…I can eat the entire thing)
-see my favorite burger grilling tips below recipe-
- 1 pound ground brisket
- 1 pound ground sirloin
- steak seasoning
- Worcestershire sauce
- thick slices of cheddar cheese
- bacon, cooked and lots of it
- BBQ sauce of your choice
- Fried onion bits, see note for recipe
- large rolls
- Form four 1/2 pound patties (or smaller if you choose), making an indentation in the middle.
- On each side, drizzle with Worcestershire sauce and sprinkle with steak seasoning.
- Grill-turning burgers only once.
- While burgers are still on grill, pour on some BBQ sauce, then add cheese, and top with bacon. Grill until cheese is melted. At the same time, toast buns that have been lightly coated with butter or sprayed with canola oil.
- Assemble burgers and finish by topping with freshly fried onion bits and more BBQ sauce.
- Over medium-high heat, warm up enough canola oil in a frying pan (one inch thick).
- Slice onions into small, thin pieces. Place into a bowl of buttermilk.
- Dredge onions in 1 cup flour, 1/8 tsp cayenne pepper, 1/4 teaspoon salt and pepper.
- Fry until golden brown.
- Drain fried onions over paper towels and top with an additional sprinkling of salt.
*When forming patties-keep it quick (otherwise you’ll get a tough, compact burger)
*Form an indentation in the middle of the patty (assists in even cooking and prevents the dreadful burger shrink).
*Preheat the grill on high heat.
*When cooking, flip only ONCE when cooking (you can flip again to add the cheese at the very end). And don’t flip until the burger is ready. If it’s sticking to the grill-it’s not ready. Never ever….ever press your burger. Keep those juices inside.
*Let your burger rest 5 minutes off of the grill before serving.
*Always serve on a toasted bun.