RECIPES: Recipe Details
The Classic Burger-Taken Up a Notch
My spice cabinet - I like to experiment w/ flavors.
12 Slices of Texas Toast Bread
1 Stick Salted Butter (at room temp)
1 lb of ground chuck
1 lb of ground sirloin
2T Olive Oil
2t Worcestershire Sauce
2T Heinz Steak Sauce
2T A-1 Steak Sauce
½ C Mayonnaise
1 ½ t Onion Powder
2 t Garlic Powder
1 t Celery Salt
1 t Ginger Powder
1 ½ Cumming Powder
1 t Curry Powder
½ t Cayenne Powder
4 Extra Large Egg Yolks
2 C Shredded Extra Sharp Cheddar Cheese
2 C Shredded Provolone
1 C Sour Cream
1 Medium Red Onion Sliced into ¼" Slices
1 Medium Head of Green Leaf Lettuce, cleaned and taken apart by the leaf
Preheat grill to medium high heat.
Butter one side of the bread slices and set aside.
For the hamburger mixture, combine the ingredients listed beginning w/ the ground chuck thru the egg yolks in a large bowl. Cover w/ cellophane and set aside.
In a large cast iron pan, combine the shredded cheeses and sour cream. Place the pan on the grill, and continuously stir, until the cheese and sour cream melt together into a creamy cheese sauce. Pour the cheese sauce into a medium bowl, cover w/ cellophane and set aside.
Divide the hamburger mixture into 6 equal parts and form into patties that are 1" to 1 ½" thick.
Place the cast iron pan back on the grill. When the pan is very hot, place the burgers in the pan, for one minute each side to sear the patties. Remove the pan w/ the burgers from the grill. Reduce the grill to medium heat. Place the burgers directly on the grill for 2 – 4 minutes each side. If you’re unsure of the "done-ness" of the meat, use an meat thermometer, and grill until the internal temp is 150 degrees. Once the patties are grilled, remove from heat and place on plate, cover w/ aluminum foil.
While the grill is still hot, place the buttered side of the Texas Toast bread on the grill. Grill/toast each side for about 30 – 60 seconds. Place the burger patties on the grilled/toasted buttered side of the bread. Top the patties w/ cheese sauce, a slice of onion, leaf lettuce and place another piece of toast, buttered side down, on top.
I find that the searing the burger before grilling, helps to seal in the juices. And be careful while test tasting the cheese sauce, because, if you're like me, you'll end up eating half the bowl!