RECIPES: Recipe Details
Southern Vidalia Burgers
Southern vidalia Burgers are easy to make. Some folks prefer to eat them as they would a steak rather than using the traditional bun. I like them both ways and sometimes in the meat mixture will substitute Blue Cheese for the Smoked Mozzarella Cheese. Either cheese works for me! This receipe makes 4 generous burgers.
1. Extra Virgin Olive Oil
2. 3 Vidalia Onions
3. 1 1/2 pounds of Ground Round
4. 12 Ritz Crackers
5. 1/2 to 3/4 Salt
6. 1 table spoon of Dill
7. 1 table spoon of Ground Pepper
8. 1 cup shredded Smoked Mozzarella Cheese
Finishing touches to be used by guests could include:
10. More vidalia onion
To prepare your hamburger meat to be made into patties please do the following: Prepare two large Vidalia Onions for sautÃ©ing and place them in a frying pan with EVOO (Extra Virgin Olive Oil) and sautÃ© the onions while you do the following: In a large mixing bowl: 1. Place 1 Â½ pounds of ground round 2. In a plastic baggie place 1 dozen Ritz Crackers and pound â€˜em to a pulp and place the Ritz Cracker crumbs in the bowl 3. Place about Â½ to Â¾ teaspoon of salt in the bowl (the crackers will add the additional salt flavor) 4. Place about 1 tablespoon of dill in the bowl 5. Place about 1 tablespoon of fresh ground pepper in the bowl 6. Mix the above ingredients well and create a ball of the mixture Now, place the ball of hamburger on a plastic cutting board and using your hands smash it flat until the mixture is about Â¼ inch in height all around and now your are ready to make the patties: 1. Use a bowl that is about 6 inches across and cut out 8 patties from the flattened mix (you might have to reshape the mix to get all 8 patties however any left over meat becomes the property of my two Australian Shepherds â€“ you can chose your own method of disposal of any left over meat mixture!) 2. Take one patty and place it on some wax paper and spread the following on the surface making sure you leave a margin all around for a second patty to be placed itsâ€™ top: 1. Using your fingers take some shredded Smoked Mozzarella Cheese and carefully place it around the patty (do not slop it over the edges) 2. Take a generous helping of the sautÃ©ed Vidalia onions and place them on top of the cheese 3. Take a second patty and using your finger spread some EVOO around the outer edge and place it over the above patty and lightly seal the two together Now you are ready to barbeque: 1. I use a gas Weber grill and pre-heat for it at least 10 minutes prior to placing the patties on the grill 2. I adjust the 3 flame setting to Medium, Low, Medium and lightly brush on EVOO on the grill surface and place the patties in the middle of the grill 3. Prior to flipping the patties I brush some EVOO on the uncooked top of the patty prior to flipping them. This will allow you to get them off the grill without sticking and help to create a grill mark on the meat 4. I generally cook the first side of the patty longer than the second side because the heat build up in the patty takes longer on the first side. I usually cook them 4 minutes for the first side and 3 minutes for the second side. If you wish to have them more well-done then up the time by a minute per side. From here on I just set out the patties for each person to serve themselves either as just a burger steak or with a bun and the usual condiments including fresh sliced Vidaliaâ€™s even though there is sautÃ©ed Vidaliaâ€™s inside the patties. Some folks just cannot get enough of those Vidalias!!!
What better way to enjoy the meal than with a selection of Sutter Home wines?