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The Best Cheese Burger

Ben OvereschBen Overesch Posts: 2
edited 2:51AM in Beef
• 1 &#190 lb Fresh Ground Chuck 80%/ 85%• 2 Tbs Parsley Minced
• 1 tsp Yellow Mustard• &#188  Cup Red Onion Minced
• 1 tsp A-1 Steak Sauce• 4 Sliced Cheese, Your choice, Cheddar, Swiss, Blue
• 1 tsp water• 4 Hamburger Bunns
• &#189 tsp Black Pepper
• &#189 tsp Garlic Salt

InstructionsPlace Beef in large bowl
Add all ingrediates.
Lightly mix well with hands. Do not over mix.
Form into four balls slightly larger than a Baseball and then into patties.
Season outside of patties with Kosher salt and pepper to taste.
Let rest while fire is starting.Prepare Egg for direct cooking, wide open.
Add one dry wood chunk in center of EGG, Cherry, Hickory or apple, (OPlace patties on grill, closed, for 3 &#189 Minutes, TurnCook 3 &#189 Minutes, TurnShutdown EGG. Cook 5 Minutes.Open Egg Turn add Cheese and split Bunns, close and when melted (2 Min) remove and serve Burgers on taosted Bunns.
NotesNumber of Servings: Time to Prepare:


  • Ben, when you say "wide open", what's that equate to on the fahrenheit scale?
  • Misippi EggerMisippi Egger Posts: 5,095
    Madison,  Look at the date on Ben's original post - 2008.  Good chance you aren't going to get an answer. 

    As a guess- I think he means bottom vent open and dome open. Therefore you wouldn't get a fahrenheit reading.
  • LDDLDD Posts: 1,225
    I think 400-500 is a range where alot of people cook their burgers.
    context is important :)
  • Thanks Misippi! Didn't happen to look at the date of the post. I would agree with your guess.
  • BotchBotch Posts: 6,108
    Can't be the best cheeseburger until you add some roasted chopped Hatch green chile on top... 
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
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