RECIPES: Recipe Details

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Big BAMA Mesquite Classic Burgers with Cheese

This is the burger that I make for my family and friends. I am now teaching my son to how to carry on the tradition.

Ingredients 

Home Made Marinade:
1/2 Cup Worcestershire Sauce
1/4 Cup Water
1 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/2 tsp. Paprika
1/2 tsp. Cayenne red pepper

Patties:
3 lbs 80/20 Ground Chuck
1 1/2 tsp. Salt
1 1/2 tsp. Garlic Powder
3 tsp. Ground Black Pepper
3 tsp. Hidden Valley Ranch Salad and Seasoning Mix

Mesquite Wood Chip Bowl:
2 12x12 Sheets of Aluminum Foil
2 Cups Mesquite Wood Chips

Grill Prep:
3 Tbsp. Vegetable Oil

Burger Toppings:
6 Slices of American Cheese
2 Large Beef Steak Tomatoes Slices
1 Medium Sized head of Iceberg Lettuce washed and pulled apart
6 Good Quality Hamburger Buns, Split

Instructions 

Prepare a medium hot charcoal grill or preheat a gas grill to medium high.

To prepare your Home Made Marinade: Combine the Worcestershire sauce, water, garlic powder, onion powder, paprika and cayenne red pepper into a medium sized bowl. Whisking together until all ingredients are combined well.

To make the patties: Shape 6 patties to fit the bun size, 1/2 lb each. Put 1 Tbsp. of the home made marinade on 1 side of the patty rubbing in with your fingers. On the same side, sprinkle 1/8 salt, 1/8 tsp garlic powder, 1/4 tsp ground black pepper and 1/4 tsp Hidden valley ranch salad and seasoning mix. Once you have put all the ingredients on one side, flip and do follow the same steps for the other side.

Making the mesquite bowl: Place both sheets of the aluminum on top of each other. Crimp up the sides forming a bowl shape. Place the 2 cups of mesquite wood chips into the bowl that you have made. Once you grill is ready, with some tongs lift one grate and place the mesquite bowl in the center of the fire or grill on the center burner. Put the grate back down and brush with the vegetable oil and cover.

Once you see a fair amount of smoke, it should take 3 to 4 minutes, then place patties on the grill rack and cover for 4 to 5 minutes per side turning only once. Place one cheese slice per patty during the last 2 minutes of grilling.

To assemble. place each cheese topped patty on the bottom buns, add 1 slice of tomato and 2 pieces of the iceberg lettuce and put on the top buns. Serve, makes 6 servings.

Comments 

The mesquite smoke can be a handle on windy days. But the mesquite will make all the difference and will be the thing to put these burgers over the top and keep them coming back for more.