RECIPES: Recipe Details

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Vidalia Double Delight

The type of cheese you select can vary this recipe. Sometimes I substitute Smoked Mozzarella Cheese with Blue Cheese or Smoked Gouda. It depends on what is available in grocery store. I do not like dry burgers and this burger is very juicy. The sautéed Vidalia Onions turn very sweet and add a wonderful flavor to the mix plus any left overs make a great topping as well.

Ingredients 

1. Vidalia or Sweet Onion – which ever is available in your geography
2. Extra Virgin Olive Oil
3. Ground Round
4. Ritz Crackers
5. Salt
6. Pepper
7. Dill
8. Smoked Mozzarella Cheese

Instructions 

To prepare your hamburger to be made into patties please do the following: · Prepare two large Vidalia Onions (or your favorite sweet onions) for sautéing and place them in a frying pan with EVOO (Extra Virgin Olive Oil) and sauté the onions while you do the following: · In a large mixing bowl: 1. Place 1 ½ pounds of ground round 2. In a plastic baggie place 1 dozen Ritz Crackers and pound ‘em to a pulp and place the Ritz Cracker crumbs in the bowl 3. Place about ½ to ¾ 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 · Place the ball of hamburger on a plastic cutting board and using your hands smash it flat until the mixture is about ¼ inch in height all around. · 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 – you can chose your own method of disposal of any left over meat mixture!) · 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 its’ 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 sautéed Vidalia onions and place them on top of the cheese · Take a second patty and using your finger spread some EVOO around the outer edge of the second patty and place it over the first patty - lightly seal the two together by pressing down on the edge of the patties 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. Therefore, 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 with the usual condiments including fresh sliced Vidalia’s even though there is sautéed Vidalia’s inside the patties. Some folks just cannot get enough of those Vidalias!!!

Comments 

Enjoy!