RECIPES: Recipe Details

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The Great Burger of the South

The following creation is an attempt to make a Beefy, Cheesy rich tasting burger with a kick to it. In the south we dont like alot of fancy ingrediants we just like a big beefy rich burger. This entry tasts great on a hot humid Mobile Alabama afternoon by the pool. Enjoy

Ingredients 

1lb of ground chuck (80/20)
1lb of ground sirlon (90/10)
3 tbls of finely chopped green bell pepper
5 tbls of finely chopped yellow onion
4 tbls of finely chopped jalapeno pepper
1 clove fresh garlic minced
5 tsp of steak sauce
3 tsp of Worcestershire sauce
2 tsp of red wine
Ground Black pepper
Sea salt
12 slices provolone cheese
6 slices mild cheddar cheese
Spicy horseradish
course mustard
sliced dill pickles
mayonaise
ketchup
Kaiser Rolls

Instructions 

On a large plate or platter gently break a part the ground meats and spread out in preparation for mixing. Then combine meat and the next 7 ingrediants gently. Mix gently with fingers trying not to compact the meat together. Then form mixture into 6 equal round balls and patt balls into patties on a glass platter. Do not over handle meat and do not over compact the patties, you want them to be airy. After the patties have been put on the platter salt and pepper the top side, do not over salt(sea salt is strong) Place patties in refrigerator for 30 minutes. Heat gas grill to 400 degress. Oil grill rack to prevent sticking. Place burgers evenly on grill. Cook six minutes per side only turning the burgers once (grill cover shut). After the burgers have cooked on the second side for six minutes turn the grill off and place one slice cheddar cheese and two slices provolone cheese on each patty. Also take sliced Kaiser buns and place on grill to toast. Shut grill for 30 second then remove buns (they should be toasted but it depends on the grill, it might take a few seconds longer but you have to watch them or they will burn). Take burgers off grill when cheese has melted. Place burgers on toasted bun bottoms and top with two slices of dill pickles, mayonaise, mustard and ketchup (1/2 tsp of mayonaise, 1 tsp of mustard and 1 tsp of ketchup.

Comments 

I am hungry it is time to go cook a few of these. These go real good with a Merlot, but my wife perfers the White Zinfandel.