RECIPES: Recipe Details
When I was a kid, my family raised beef cattle. I became the burger chef. After about five years of summer cook-outs the burger below rose to the top.
Burger mixture: 1 pound of ground sirloin Add 3 minced fresh sage leaves 0.25 cup parmesan cheese Add Wiltshire sauce until mix is reddish brown (more reddish than brown) Mix loosely Place in refrigerator for 2 to 4 hours Prepare toppings: Carmel Onions Slice 1 large white Spanish onion Brown in non-stick pan adding about 3oz of beer when the onion starts to brown Continue to brown over medium heat until golden brown Place in metal bowl and set Mushrooms Clean and slice 3 large white mushrooms without stems Sweat in non-stick pan Place in metal bowl and set Cook burgers Heat grill to 450 degrees Create 3 patties from the burger mixture Season one side of each burger with Lawry’s season salt Place the 3 patties in middle section of the grill Place the two metal bowls of onions and mushrooms on the top rack After 90 seconds rotate the burgers 90 degrees on the same side After 2 minutes flip Turn off the center burner leaving the front and rear burners on low After 2 minutes flip (60 seconds for medium burgers) and top with onions, mushroom, and then a slice of sharp cheddar cheese Turn the grill off and announce the burgers are ready. Wait 30 seconds and place on buns and serve. Toast buns by placing lightly buttered buns on grill 60 to 90 seconds on the back burner before burgers are complete.
These burgers are requested at every pool, family, and other local events.