RECIPES: Recipe Details

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Artyville Burger

I'm Art. I live in Nathrop Colorado which is approximately 120 miles west of Colorado Springs. It is in the banana belt of Colorado. I cook on an Imperial 90. Due to the elavation at which we live (8,300 feet)I need all the BTU's I can get.


For one pound and 2 ounces of 80% ground beef
 making 3 burgers:
1.2 pounds of 80% lean ground beef
1/4 cup of minced onions
1 tablespoon of Worcestershire
1/2 teaspoon of salt
1/2 teaspoon old bay seasoning
3 large mushrooms
3 slices of provalone cheese

 3 sesame seed buns
One bottle of Sutter Home Chardonnay


Combine the ground beef with the onions, worcestershire, salt and old bay seasoning. Massage the mixture after washing your hands in cold water. Shape into 3 6 ounce balls of meat and chill for 3 hours. After chilling slice each mushroom to 1/8th of an inch then break each ball of meat into two sections. Flatten each section, add one mushroom to each of the three sections. Then take another section and encase the mushrooms. Cut and butter each sesame bun. Having made the patties, the grill should have been set on high for 20 minutes during building the patties. Place patties on grill for 1 and 1/2 minutes then turn 90 degrees for char marks. After 3 minutes flip patties. Again after 1 and 1/2 minutes rotate patties top with cheese and put buns on the grill. Bring the patties and buns in on seperate plates. Open the bottle of wine and garnish your burger and enjoy!


Because I live at high altitude cooking time will vary. Thank You.