GrillinFools

Yes, the Grillin Fools realize that everyone knows how to grill a burger.  Grillin a burger is something even the most novice backyard BBQer can do with ease.  In fact the grilling of the burger is the easy part.  Making the bland burger into kicked up masterpieces is the hard part.  Not that hard, but still the hardest part of the process.

Below, my cousin Tom, will outline just one of a million ways to take burgers from dull to distinctive and delicious and at the end I will share a few of my tips as well…

Ingredients:

1/5 lb fresh ground salsicca
1.5 lbs lean ground beef
1/2 cup bbq sauce
1 1/2 tsp salt
1 1/2 tsp pepper
1 1/2 tsp crushed red pepper
2 cloves garlic
1 medium onion
1 stalk celery
Olive Oil

Finely chop the onion, celery and garlic.  Saute the onion and celery in olive oil until tender.  Add the garlic and cook for another minute or two.  After the veggies cool, combine with all above ingredients, mix together thoroughly, and form into patties.  This recipe makes five nice size patties.

And onto the Big Green Egg:

To take the burgers to the next level use some great cheese and rolls, in this case peppadew havarti and ciabatta rolls.  Havarti is creamy and melts beautifully while the peppadew adds another nice layer of flavor.  This is the cheese below:

Cook burgers over a medium grill for approximately 10 minutes on each side (depending on desired doneness).  During the last couple of minutes place sliced cheese on the burgers.  At the same time slice the rolls in half and place cut side down on the grill.  Watch these closely and don’t let them go to far.  ***Editor’s note ~ many people are turned off by Ciabatta rolls they can be too chewy.  Toasting them on the grill like this should greatly reduce the chewiness***

We served these along side baked sweet potatoes and grilled veggies with a balsamic vinaigrette.

Tom and his wife went the extra mile by kicking the burger itself up prior to making the patties and also accompanying those patties with great buns and cheese.  Kicking up the hamburger itself is only half the battle.  The cheese, toppings and the bread are just as important.

In the pictures below I made up some basil burgers.  The exact amounts of the recipe are long forgotten but the cheese, toppings and bread are all top notch.  Below we have a couple of onion buns, some lorraine swiss cheese, leafy lettuce and fresh tomatoes from my little garden:

Tomatoes should not be pink and mushy.  This is what good tomatoes are supposed to look like:

If you have the time, toast the buns.  And yes, I did put cross hatch grill marks on my buns!?!

A little mayo completes what I think is the perfect burger, but everyone has their own idea of the perfect hamburger:

If you have any questions about the above dishes please feel free to comment below or email Tom or myself at Tom@GrillinFools.com or Scott@GrillinFools.com.

Click here to see other kicked up burgers.

Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures.

Filed under: Beef