RECIPES: Recipe Details

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Butterfly Surprise Burger #9

 Tired of your favorite toppings squirting out of the bun and burger and into your lap? Tired of the inside of your burger tasting like a dried-up desert just because you were trying to char the outside of your burger? The Butterfly Surprise Burger #9 solves both of those problems. Plus, it's delicious, versatile, and a whole new way to cook burgers!

Ingredients 

3 POUNDS GROUND CHUCK (80/20)
1 BOTTLE SEASONING SALT
1 BOTTLE OLD BAY SEASONING
1 SHAKER OF GROUND PEPPER
1 PACKAGE PRECOOKED BACON STRIPS
1/2 POUND VERMONT HERDSMAN CHEESE
1 VADALLIA ONION
1 VERY CRISP CUCUMBER (OR DILL PICKLE)
1 LUSCIOUS TOMATO
1 SMALL BOTTLE SUTTER HOME WTE. ZINFANDEL
1 BOTTLE EXTRA-THICK CATSUP
1 BOTTLE HOT DOG RELISH
1 BAG KETTLE POTATO CHIPS
1 PACKAGE OF CIABATTA BUNS
(1 can grill spray)

Instructions 

- LIGHT GRILL TO VERY HOT PLACE MEAT IN MEDIUM-SIZED RECTANGULAR PLASTIC CONTAINER; — COVER TOP OF MEAT IN CONTAINER WITH EQUAL PORTIONS OF LOWERY’S, OLD BAY AND PEPPER; — KNEED SEASONING INTO MEAT; — LET SIT OR REFRIGERATE AS LONG AS POSSIBLE (HALF HOUR TO 24 HOURS); — SCOOP SIX EQUAL CLUMPS OF MEAT AND ROLL INTO SIX SEPARATE , TIGHT BALLS; — TAKE A LARGE KNIFE AND SLICE THREE-QUARTERS OF THE WAY THROUGH EACH BALL AS IF YOU WERE BUTTERFLYING A PORK CHOP; — SPREAD APART WINGS OF THE BUTTERFLYED BALL OF MEAT AND PLACE ON CUTTING BOARD TRYING TO MAINTAIN THE FIGURE-8 SHAPE; - SPRAY GRILL WITH OIL — WITH LONG SPATULA, CAREFULLY PLACE FIGURE-8 OF MEAT ON HOTTEST PART OF GRILL FOR ABOUT 30 SECONDS, JUST LONG ENOUGH TO SEER THE RED OFF THE MEAT; — USING LONG SPATULA AND A SECOND SPATULA FOR BALANCE, FLIP THE BURGER OVER. THAT IS SIDE YOU WILL CHAR; — WITH THE BOTTOM OF A DRINKING GLASS, PRESS AN INDENTATION INTO ONE SIDE OF THE FIGURE-8 BURGER DEEP ENOUGH TO MAKE A POCKET TO HOLD A VARIETY OF CONDIMENTS AND TOPPINGS (note: If two sides of burger become separated, use mitts or tongues to kneed the two parts back together as well as possible.) — QUARTER THREE PIECES OF PRE-COOKED BACON AND PUT ALL THE PIECES IN THE INDENTATION; — ADD ONE SLICE OF ONION, ONE SLICE OF TOMATO AND TWO SLICES OF CUCUMBER OR DILL PICKLE IN INDENTATION; — ADD SEVERAL PIECES OF POTATO CHIP; — ADD SLICES OF HERDSMAN CHEESE; — COMBINE ONE TABLESPOON OF WINE WITH TWO TABLESPOONS OF CATSUP IN A LITTLE CUP OR GLASS AND ADD INTO INDENTATION; — ADD ONE TEASPOON HOT DOG RELISH; — PLACE ONE SPATULA ON INSIDE “TOPPINGS” AND CAREFULLY FOLD OVER OTHER SIDE OF BURGER WITH LONG SPATULA. (note: If it breaks, it's ok, just make sure the charred side is on top.) — COOK FOR 4 - 6 MINUTES MORE UNDER DEEP POT LID. REMOVE, PLACE ON BUN & SERVE. REPEAT FIVE TIMES. MAKES SIX BURGERS.

Comments 

OF COURSE THE VARIABLES ARE UNLIMITED. THE BUTTERFLY SURPRISE BURGER #9 USES TRADITIONAL CONDIMENTS THAT EVERYONE WILL LIKE. BUT THIS PROCEDURE GIVES BOTH THE CREATIVE CHEF AND THE FUSSY GUEST THE ABILITY TO CREATE ANY KIND OF BURGER THEY WANT. BURGER #5 IN OUR REPOTOIRE, FOR INSTANCE, USES SALSA, TORTILA CHIPS, JALAPENO JACK CHEESE IN THE POCKET INDENTATION; BURGER #3 USES NOTHING BUT PORTABELLA MUSHROOMS AND BLUE CHEESE FOR PEOPLE WHO LIKE THAT TASTE. MOST IMPORTANT, THE RECIPIE PROVIDES A REVOLUTIONARY WAY TO COOK AND SERVE BURGERS, SOMETHING THAT WILL OUR BACKYARD PICNIC-ERS ARE ALWAYS FASCINATED BY. AND IT'LL BE INTERESTING ON TV. THANKS, RON