RECIPES: Recipe Details
Smoky Mountain Cheddar and Mushroom Burgers
Hi my name is Pam and I live in the beautiful Smoky Mountains of Western North Carolina. I have a wonderful husband and a 3 year old little boy. I have always loved to cook and my friends and family also love it when I cook. Everyone is always telling me I should enter cooking contests so I finally decided to give it a shot. I love the food network and watch it all the time and when I saw the Build a Better burger contest from last year it started me thinking on how I could create a recipe to enter. I played around with some ideas and came up with the one I am submitting. I fixed this for a group of people during a 4th of July cookout and they loved it. I hope ya'll do the same.
1 tbsp butter
1 tbsp olive oil
1/2 c vidalia onion, finely chopped
1/2 c baby portobello mushrooms, finely chopped
1 lb ground sirloin 1 lb ground chuck
3 tbsp plus 2 tsp worcestershire sauce, divided
3 tbsp grill seasoning
2 tsp hot sauce, divided
1/2 c ketchup
1/3 c light brown sugar
1 tbsp cider vinegar
1 tbsp dijon mustard
vegetable oil for brushing on grill rack
6 kaiser rolls
6 slices smoked cheddar cheese
6 romaine lettuce leaves
Prepare a medium hot fire in a charcoal gril with a cover or preheat a gas grill to medium hight heat. Melt the butter and olive oil in a small cast iron skillet placed on the grill, add the onions and mushrooms and saute until tender about 5-7 minutes. Set aside and let cool. Place the ground sirloin, ground chuck, 3 tbsp worcestershire sauce, grill seasoning, 1 tsp of the hot sauce and the cooled onion mushroom mixture in a large bowl. Mix well being careful not to over mix. Divide mixture into 6 equal portions and form portions into patties to fit the rolls. When the grill is ready, brush the grill rack with the vegetable oil. Place the 6 patties on the rack, cover and cook, turning once about 5-7 minutes on each side or until desired degree of doneness. During the last few minutes of cooking, place the rolls cut side down, on the outer edges of the grill and toast lightly. During the last minute of cooking, place one slice of the smoky cheddar cheese on top of each burger. While the patties are cooking, combine the ketchup, brown sugar, cider vinegar, dijon mustard, remaining 2 tsp worcestershire sauce and remaining 1 tsp hot sauce together in a small cast iron pan. Stir to combine and place pan on the outer edges of the grill to warm up sauce. To assemble the burgers, spread the warm BBQ sauce on both cut sides of the rolls. On the roll bottoms, place one lettuce leaf then a patty. Add the roll top and serve. Makes 6 burgers.
I hope you enjoy the burgers, I know my family and friends really do. I really look forward to seeing you in Napa Valley so please pick me!!