To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from Lauren’s blog, The Talking Kitchen.
Yield: Makes 4 burgers – layer 2 to get the double deluxe…or share with a friend
¾-1 lb grass-fed ground beef
½ onion, minced
¾ tsp seasoned salt
¼ tsp ground cumin
4 slices Tillamook Medium Cheddar Cheese – I love the sharp cheddar too!
Toppings: pickles, caramelized onions, grilled onions,
Special Sauce (Makes about ¼ cup)
2 tablebspoons mayonnaise
2 tablespoons buttermilk
1 tablespoon Trader Joe’s Hot and Sweet Mustard (to die for!) – (substitute 1/2 Tbsp dijon mustard)
1 tablespoons Panca Chili Paste (substitute ketchup and hot sauce)
Dash or two Worcestershire sauce
Sprinkle salt and pepper
Start by getting the grill fired up… I don’t have instructions on that, check with a friend, your man, or the Internet.
For the burgers, place the ground beef in a bowl and add the onion and seasonings. Mix with your hands, but be careful not to overmix the meat. Form into 4 equal sized patties, try to fit the width of your bun. Smaller buns means more burgers. Patties should be room temperature before placing them on the grill – this way you won’t shock the meat. Using a brush, lightly oil the burgers or using a grill-brush, make sure the grill is greased – BEST TO DO THIS AWAY FROM THE FIRE. Cook the burgers for 2-3 minutes per side, place the cheese on the flipped side about 30 seconds before it’s done. Cook to your preferred doneness, these were medium.
To create the double cheeseburger deluxe, first give the bun a quick toss on the grill – AND I MEAN QUICK – those babies burn fast. Once slightly toasted, smear on some special sauce or your favorite condiments. Add the onions, pickles, burger 1, burger 2, then a few more onions and pickles, top with a sauced bun top and chow down.
Napkins and friends to share with are recommended.