RECIPES: Recipe Details
Hello! Soak hickory chips and chunks in beer and water overnight. Before preparing burgers, start a charcoal fire, halfway until coals are gray, add hichory chunks. When charcoal is all gray, with a medium high heat, add hickory chips. Place grate on grill to preheat. Before putting burgers on, brush with olive oil.
3 Lbs. ground chuck
1/3 cup Worcestershire sauce
1/3 cup whole grain Dijon mustard
4 medium cloves garlic, minced
2/3 cup finely crumbled Maytag blue cheese
Extra virgin olive oil, for cooking
Cracked Tellicherry peppercorns
6 1/8" slice Vidalia onion
12 thin slices pancetta bacon
6 slices Vermont sharp cheddar
6 1/4" slices Beefsteak tomatoes
6 Kaiser rolls
In a bowl, mix together ground chuck, worcestershire sauce, Dijon mustard, minced garlic and crumbled blue cheese. Form into 6 1/2" patties. Do not overhandle. Brush burgers with olive oil, sprinkle with sea salt and peppercorns. Grill over medium high heat, appoximatly 3 1/2 mins. per side, rotating 90 degrees, half way through each side. After putting burgers on, brush onion slices with olive oil and grill over medium heat, until soft and carmelized. About the same amount of time as burgers, then set aside on cool side of grill. Oil grill over medium part of heat, add pancetta slices, turning often until crispy, then set aside on cool side of grill. Last minute of grilling, brush tomato slices with olive oil, grill over high heat, 30 sec. per side, then set aside. Place onions on top of burgers, top with cheddar cheese. Toast buns over medium part of grill. Close grill, until cheddar is melted. Assemble---bottom burger bun, meat, tomatoes, top bun. EAT!
Cook to medium so that blue cheese will incorporate into the meat and the garlic will infuse itself into the meat. Enjoy with a glass of Sutter Home Shiraz, Snyder of Hanover Pretzels and Kettle Chips. And if you feel the need for more Grey Poupon mustard, feel free.