Happy National Cheeseburger Day

This is my all-time favorite, over-the-top, wear-an-old-shirt cheeseburger!

We make these monsters every year (and you probably shouldn’t have them much more often that that) for our family camp-out, and they’re always a hit!

(Note: These are “thin burgers”, designed to maximize the char of the grill, while keeping the burger, and all the fixin’s, reasonably eatable within the limits of the normal mouth size.)

Fully Awesome Burger

THE Fully Awe-some Burger (serves 6)

The Patty
2lbs ground beef (15/85 fat)
1 lg sweet onion, diced fine
2 Tbs Montreal steak seasoning
2 Tbs fresh minced garlic
1 Tbs coarse sea salt
1 Tbs coarse black pepper

The Rest
6 Whole wheat burger buns (or your favorite)
1 cup simple guacamole (see below)
6 Tbs mayo
12 oz aged smoked white-cheddar cheese, grated or sliced
9 strips sliced bacon (I like maple) cooked and halved. (Kept warm)
Red onion, sliced
6 slices leaf lettuce

Simple Guacamole
3 medium Haas avocados, ripe. Peeled and diced.
1 Tbs lime juice
Salt, pepper, garlic powder to taste.

Directions
Mix all “patty” ingredients together, form into six equal balls and fridge 4 hours – or overnight, covered. Press into rounds slightly larger that the buns and chill for another 1-2 hours between maxed paper. You want to keep that fat as cold as possible. Here’s why.

Make simple guacamole (simply mix all ingredients) and keep chilled.

Start coals or gas grill and heat to high, lightly grill buns (cut side only) and remove, then throw a small handful of oak chips on the fire, if you have them.

Cook bacon in pan, drain on paper towels and wrap in foil. These can be set on the back of the grill to re-heat just before using.

When grill is hot, place patties evenly on surface and close the lid. Check occasionally for flare-up (these are high fat burgers) and perhaps have a spray bottle of water handy to keep the flames down. Cook 3-5 minutes.

Meanwhile, prep buns (see below.)

Flip burgers and place 2oz of grated or sliced cheese on top of each. Cover and cook 2 minutes. Check to see if cheese has melted, if so, place three half-strips of bacon on each patty and remove from grill.

Assembly
Spread 1 Tbs of mayo on each bottom bun, and 2 Tbs of guacamole on each top bun.

Place bacon cheese-burger patty between them, add onion and lettuce, and serve immediately. (Best if patties are taken directly from grill and placed on waiting buns.)

Notes
A simple coleslaw and some cubed, chilled watermelon go very nicely with this dish.

For big eaters, use the same about of meat to make 4 patties. Change ingredients to:

4 oversized burger buns (your favorite)
2/3 cup simple guacamole (see below)
4 Tbs mayo
8 ounces smoked white cheddar cheese, grated
6 strips thick sliced bacon (I like maple) cooked and halved. (Kept warm)
2 medium Haas avocados, ripe. Peeled and diced.
2 tsp lime juice
Salt, pepper, garlic powder to taste.

Rhino2

FYI…Vic dubbed these, “Fully Awe-some Burgers”, as we were watching Bolt at the time, lol.

-Chef Perry

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