RECIPES: Recipe Details

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Ballad of the Bunkhouse Burger ("Yipee-Ti-Yi-Yyo!")

Ingredients 

3/4 cup canola oil
1/4 cup "Colavita" red wine vinegar
6 tablespoon soy sauce
3 tablespoon fresh squeezed lemon juice
2 tablespoon worcestershire sauce
1 tablespoon dry mustard 2 garlic cloves, crushed
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes
3 pounds ground chuck
2 large eggs
canola oil for greasing grill rack
6 round steak rolls, split
6 tablespoons salted butter 6 slices of extra sharp cheddar cheese (approximately 1/8 inch thick each)
6 large leaves butter lettuce

Instructions 

Make marinade by mixing canola oil, "Colavita" red wine vinegar, soy sauce, fresh squeezed lemon juice, worcestershire sauce, dry mustard, crushed garlic, salt, freshly ground black pepper and dried parsley flakes in blender on high speed for 1 minute. In large mixing bowl (glass, plastic or ceramic only), pour marinade over ground chuck. Combine thoroughly. Cover bowl tightly with plastic wrap and refrigerate for 2 hours. Preheat gas grill with cover to medium high. Remove from refrigerator and remove plastic wrap from bowl. Break 2 large eggs on top of meat mixture and combine thoroughly. Form into 6 patties, (1/2 pound each). Brush grill rack with canola oil. Place patties on grill rack. Cover and grill 5 minutes. Turn the patties, replace cover and continue grilling until internal temperature reaches 160-degrees, approximately 4 to 5 more minutes. Spread insides of split steak rolls with 1 tablespoon of butter per roll. Place one slice of extra sharp cheddar cheese on each beef patty. Place steak rolls, buttered sides down, on outside edges of grill. Cover grill and continue to cook for approximately one minute to allow cheese to melt and rolls to toast. Remove rolls and beef patties from grill. To assemble burgers, place one beef patty with melted cheese on each roll bottom. Top with each with one large leaf of butter lettuce. Add roll top and serve immediately.