The desire for a burger that is more than just a ground beef patty that focuses on the toppings, rather than a great tasting burger payyt!

Ingredients:

1) 1.5 Lbs – 92% Lean Ground Beef
2) 1 each – Whole Egg (Beaten)
3) 2 each – Green Onions (Sliced Thin)
4) 1 cup – Plain (Unseasoned) Bread Crumbs
5) 1 T – Worcestershire Sauce
6) 1 t – Garlic Powder
7) 1T – Light Brown Sugar
8) 1t – Crushed Red Pepper
9) 1t – Fresh Ground Black Pepper
10) 2t – Iodized Salt
11) 6 each – Kaiser Rolls
12) 6 slices – Yellow American Cheese
13) 1 each – Ripe Red Tomato (Sliced)
14) 6 leafs – Green Leaf Lettuce
15) 1 each – Small Red Onion (Slices)
16) If Desired; 1T Ketchup, 1t Yellow Mustard & 1T Mayonaise (Please not Miracle Whip)

Instructions:

1) In a large bowl, combind ingredients #1 through #10 & mix together thuroughly by hand (if needed use food service gloves for less mess).
2) Divide “burger mix” in 6 equal parts to make 6 approximately 1/4Lb burgers. Roll each burger mix portion into a rough, round ball. Place each ball between a sheets of waxed paper (approximately 6″ x 6″). Press the burger mix balls to form a patty approximately 1/2″ thick.
3) Cook burgers, to desired temperature/doneness on an outdoor grill (charcoal is prefered) or if weather does not permit, use a household “grill pan” over medium-high heat.
4) Warm Kaiser Rolls, wrapped in aluminum foil, on top rack of grill or in toaster or conventional oven on low temperature for approximately 5 to 10 minutes.
5) Top each burger with a slice of american cheese, a leaf of lettuce, a slice of tomato, a thin red onion & Ketchup, yellow mustard and/or mayonaise if desired.
6) Serve and enjoy!

Ingredients

For Onion Topping:
2 yellow onions, sliced into small chunks
4 pats salted butter
1 tsp minced garlic
5 slices American cheese
For Burger:
Vegetable oil (for grill)
Apple wood or other aromatic wood (for grill)
1 tbsp extra virgin olive oil
1 clove minced garlic
1/2 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
1 tsp salt
1/4 tsp pepper
1/2 tsp rosemary
6 slices American cheese
softened butter
6 focaccia buns

Instructions

Using apple wood or another aromatic wood in the grill, create a medium-hot heat. For the onion topping, spread the onions in an even line in the middle of a piece of tin foil that is ~15 inches long, leaving room on the ends for crimping. Place pats of butter on onion (evenly spaced along line), spread minced garlic and cover mixture with the slices of American cheese. Fold over the long sides of the tin foil, crimp the ends (leaving room for puffing of the foil pouch), and flatten. Repeat wrappign with another piece of foil. The mixture should cook on the grill for 15-20 minutes over indirect heat, so time it's removal with when the burger will be done. For the burger, heat olive oil and minced garlic in a non-stick skillet on medium-high heat for ~7 minutes or until garlic is slightly brown. Once the oil/garlic mixture has cooled a bit, mix it with the remaining burger ingredients, being careful not to handle the mixture too much (which could cause dryness/compacting). Prepare patties (should yield ~6). Brush vegetable oil onto grill, then place patties on grill. Avoid cooking directly over the flame so as to reduce charring. Flip burgers every 2 minutes or so, cooking for a total of ~10 minutes or until medium. Approximately 1 minute before done, add a slice of cheese to each burger, cover the grill, and let melt. At approximately the same time as the cheese goes onto the burgers, spread a little softened butter on the inner sides of the sliced focaccia rolls and place on the grill only long enough to heat them through and make the outsides a little crispy. Remove buns, spread a little bit of dijon mustard on the top bun, place a burger on the bottom part of the bun, spread some of the onion topping on top of the burger and cover with the top piece of roll. Enjoy!