RECIPES: Recipe Details
All American Picnic in a Burger, Burgers
After my last years burger wasn't a finialist, I'm quite sure I made some errors in listing my ingredients, you know I read and reread and still miss things. I did buy your cookbook as soon as I received your email so I hope its helped me, oh by the way I love it. So this burger is sort of a take on last years entry, with the ground hot dog in the burgers, because all who have tried it, have liked them. What's really hard for me is writing recipes, I'm one of those cooks that just adds and tastes so weighing measuring and putting to paper is the hard part for me, its always been hard to give my son who asks how did you make that it was good, I can give ingredients but not amounts, he would always say to me please write it down! I'm surely measuring and writing down for BBB.
1 medium onion finely chopped
15 oz. can Pork & Beans (emulsion blended smooth, but leaving ¼ of the beans whole)
10 tablespoons catsup (reserve 6 tbs. for topping burgers)
6 tablespoons mustard (reserve 3 tbs. for topping burgers)
Water if needed
1 1/2 lbs. fresh ground chuck (I grind chuck roast twice coarsely, 25-35 % fat for flavor)
4 ground hot dogs(I coarse grind with the chuck. You can coarse grate or finely chop, or you could ask butcher to grind hot dogs for you)
3 Kosher Dill pickles finely chopped
1 3/4 teaspoons southwest seasoning
3/4 teaspoon seasoned pepper blend
Olive oil (for oiling grill rack and brushing buns before toasting)
12-slices marbled cheddar cheese(2in.wide by 4 in)
6-8 Seeded Kaiser Buns (oiled an lightly toasted)
Makes 6-8 Burgers
To make the special sauce, chop onion finely. Place ¼ of the can of beans in a bowl, and the rest of the can of beans in a grill safe pan and emulsion blend beans smooth, add back the whole beans, onions, 4 tablespoons catsup, and 3 tablespoons of mustard, stir set aside till burgers are ready, then you will start warming and stirring. To make patties place ground chuck, and ground, grated or small diced hot dogs in a large bowl. Dice dill pickles and add to chuck and hot dogs, add southwest seasoning, and pepper blend, mix very well without over handling the meat. Divide meat into 6, 7, or 8 patties, each about a quarter pound, the hot dogs change weight and size of your burgers so you will probably have to much for 6 and to little for 8, so 7 will probably be the magic number. I leave the size of your burger to you. I make the decision base on my buns and the quantity of meat mixture and who’s eating them at the time. Form into your patties at this time; keep cool till ready to grill. Heat and oil grill, oil bottom of pan to be use on grill unless your grill has a separate burner, now place beans on the warm side of grill, stirring and warming, if beans get pasty add water, keep warm till burgers are ready. Keep stirring as needed. On preheated medium high side or area of the greased grill place the burgers, grill on each side 5-8 minutes, or done to 160 – 165 degrees internally, on the inside of each split half of bun, lightly brush with olive, when you turn burgers add two slices of cheese crisscross to each burger, place each oiled side of bun down on just warm area of grill for lightly toasting. Move burgers to cooler area of grill if done, and cheese not melted until cheese melts. To assemble burgers, spread a small amount of bean sauce to each bottom of bun after toasted, place patty on beans cheese up another fuller spoonful of beans on top of burger, on top half of bun spread with a tablespoon of or so of the reserved catsup and swirl half a tablespoon of the reserved mustard through the catsup, place on top of burger and serve.
Tip: I know this is your first year for gas grills and if they’re new and unseasoned, I would like to cook at least a package of hot dogs on the grill, before the hamburgers, to help break the grill in.