I came home one night, after an extended happy hour with the boys and decided I wanted to grill. I didn’t have any time to thaw anything out, but found a package of hamburger in the fridge I knew my wife had planned on making meat loaf with the next day. I thought about half a second about not absconding with her ground beef, but then figured, “I can buy more tomorrow on the way home from work.”
But what to do with that glorious ground cow? I dug through the fridge and found some mainstays and made a wicked good burger, namely Andria’s Steak Sauce, garlic and asiago. It was so good I made it two more times over the next ten days. You might have noticed that Andria’s has an ad to the right. So basically, I get paid to sing their praises. First, I don’t sing anyone’s praises unless I absolutely believe in their product. When we signed Andria’s as a sponsor, I went back and checked and found that in the first week of this website, I did two posts using Andria’s, more than a year before they became a customer. I’ve been a fan for 20 years. The reason they sponsor the website is because I want to make sure everyone else becomes a fan of that magical elixer known as Andria’s Steak Sauce. I’ve used it in stews, chili, meat loaf and even on scallops. I honestly don’t know a more versatile ingredient other than say fresh garlic, salt and pepper!
So let’s get to the recipe:
Andria’s Asiago Burger Ingredients:
32 oz ground beef (you decide on the fat content)
4 tbsp Andria’s Steak Sauce
1/2 cup fresh grated asiago cheese
2 tsp fresh garlic, minced
Salt and pepper to taste (a tsp of salt at a minimum for four burgers)
Fancy buns (in this case, onion buns)
Combine the hamburger, Andria’s steak sauce, asiago, garlic, salt and pepper in a bowl. A good hamburger doesn’t just need a slice of cheese along the top. Mix some good cheese into the burger and grated asiago really melds with the meat. The recipe calls for enough for four burgers, but I made just one for myself so trust the ingredient list and not the pictures:
Mix the meat and ingredients together and form into patties, the garlic and asiago visible on the surface:
Prepare the grill for HIGH heat grilling. I’m not talking about a warm grill or even a hot grill. I need a lava hot grill. It needs to be able to melt a car tire in seconds. It should put you at risk to singe your eyebrows off just looking at the grill. I’m guaranteed of that with my Char-Broil TRU Infrared grills, of which I own three. For this I actually used my little portable tailgating grill, the Grill2Go:
Place the burgers on the steel mill hot grill and then let that TRU infrared technology work its magic, closing the lid to bake the burger as you get a nice char:
Expert Tip ~ A lot of you have tried to move or flip a burger and had a bunch of meat stuck to the grill grates and the bottom of the patty mangled. Have a little patience. When the hamburger is properly seared on the bottom, the beef will release from the grates and flip or rotate easily. If it resists flipping or rotating, put the tongs down and give it a minute or to. Maybe go refresh your Kräftig glass?
Once the hamburger released from the grill grates, rotate 45 degrees to get some nice cross hatch grill marks, wait for it to release again before flipping over:
That last ingredient up there is an onion bun. Don’t scrimp on the buns. Pretzel buns, home made buns, onion buns, or whatever, always go for great buns. And just because it’s bread, doesn’t mean it can’t be put on the grill. Toast those great onion buns.
Expert Tip ~ Spray the inner sides of the buns with spray oil. It will allow them to toast without burning the bread too bad. Without the spray oil, the bread will burn in a heart beat.
Once the burger is seared on both sides, the internal temperature of the beef is at least 160 degrees, remove from the grill, apply your favorite accoutrements and serve. It’s up to you if you want to melt cheese on the burgers on the grill or just put a slice on as you assemble the sandwich. Of course, some crinkle fries complete the perfect burger:
And just because I loved this hamburger, a bonus shot:
The intoxicating qualities of the Andria’s meld so well with grated asiago and garlic, worked together into a wonderful patty of deliciousness. I made this hamburger for the first time on a whim, made it again a few days later to take these pictures and then again a few days after that and am craving another one right now. Aren’t you?
If you have any questions about the Andria’s Asiago Burgers, leave them below or feel free to email me.
Now if you’ve gotten this far and are not from St. Louis, you are wondering how to recreate this burger with ingredients you have locally. I’m sorry, you can’t. There is nothing close to Andria’s. But don’t fret. You can order this magical potion of awesomeness and have it delivered to your house. I can’t tell you how many people have done just that based on my recommendation. What I can tell you is how many people have regretted that decision. The answer is zero.
- 32 oz ground beef (you decide on the fat content)
- 4 tbsp Andria's Steak Sauce
- ½ cup fresh grated asiago cheese
- 2 tsp fresh garlic, minced
- Salt and pepper to taste (a tsp of salt at a minimum for four burgers)
- Fancy buns (in this case, onion buns)
- Spray oil
- Combine all ingredients except the buns
- Form into patties
- Sear over uber high heat, waiting for the meat to release from the grill grates before rotating 45 degrees and get those great grill marks, closing the lid the entire time to bake the burgers as well
- Flip and repeat the process
- When the internal temperature of the meat reaches 160 degrees, remove from the grill
- Spritz the insides of the buns with the spray oil and toast them on the grill
- Toast, but do not burn
- Place the patties on the toasted buns and serve with your favorite toppings