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The Best Cheese Burger
Ben Overesch
Posts: 2
Ingredients
• 1 ¾ lb Fresh Ground Chuck 80%/ 85% | • 2 Tbs Parsley Minced |
• 1 tsp Yellow Mustard | • ¼ Cup Red Onion Minced |
• 1 tsp A-1 Steak Sauce | • 4 Sliced Cheese, Your choice, Cheddar, Swiss, Blue |
• 1 tsp water | • 4 Hamburger Bunns |
• ½ tsp Black Pepper | |
• ½ tsp Garlic Salt |
Instructions
Place Beef in large bowlAdd 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, (O
Place patties on grill, closed, for 3 ½ Minutes, Turn
Cook 3 ½ Minutes, Turn
Shutdown 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.
Awesome!
Notes
Number of Servings:
Time to Prepare:
Comments
-
Ben, when you say "wide open", what's that equate to on the fahrenheit scale?
-
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.
-
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.
-
Can't be the best cheeseburger until you add some roasted chopped Hatch green chile on top...___________
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