Wine Varietal: Pinot Grigio
my love of a GREAT burger and trying to make one better.
36 ounces 75% lean ground beef,
3-T Worcester sauce,
1-t lite salt,
2-t coarse ground Black Pepper,
6-cubes (1″x18″) unsalted butter,
6-seeded Hamburger Buns,
6-ounces Hellman’s Mayonnaise,
6-ounces Dijon Mustard,
6-18″ slices Vidalia Onions,
6-slices Iceberg Lettuce,
6-slices Tomato (your choice),
18- Banana Pepper slices(optional).
My recipe was prepared on a Big Green Egg Grill.
Using freshly washed hands, mix ground beef, salt, pepper, Worcester Sauce & Paprika in a large plastic bowl. Form 6 (6oz.) patties. Use thumb and make indentation in middle of each burger and press in butter. Cook on medium high approximately 5-6 minutes each side after brazing initially ( cooking over flame 1 minute initially and then moving off flame for remaining cook time). This produces a seared exterior with a juicy interior. Toast buns on grill lightly while burgers are cooking. This will produce (6)-5oz. burgers. Each bun top spread 1oz. mayo, each bottom 1oz. mustard. place 1 lettuce leaf on bottom followed by slice onion, burger, Banana Peppers (3 slices each), and tomatoes. Then place top bun and sit back with your favorite cold beverage and enjoy.