A Man's Hamburger
Who’s Your Daddy Burger
So what’s up with the title you ask? I use the word daddy meaning supremacy of fine eats, not as in sugar daddy or parentage and certainly not to conjure the question 'who’s your baby daddy?' This post was meant to be for Father's Day but I fooled around and messed up on the cycle. So it is fitting I deliver it this week when I go once again to the grill for some serious time in preparation for the Fourth of July weekend.
First up is this all-time classic around our house we sometimes call the Smokehouse Burger. Now getting back to the title, if my daddy was still alive, this is the burger he would appreciate. Big, bold and meaty – a man’s burger so big on flavor and smokehouse taste it would remind him of the days back on the farm. Yep, they had a smokehouse and after a day of hard work, I suspect he would have eaten two of these bad boys. These burgers rate supremacy over the pure essence of what a burger should be, in my opinion - meaty, moist and juicy, savory with a bold flavor and a caramelized crust. To me, these are the daddy of all burgers.
The recipe is based on one my momma made with a raw onion and Lipton soup mix. I’ve juiced it up a little adding A-1 and liquid smoke and while grilling these, I like to glaze them with my bourbon marinade I use when finishing off my steaks, that’s what helps form the crust and gives it an extra unexpected flavor. It’s just a winning combination if you ask me. Enjoy!
|Getting ready for the 4th|
1 large red onion, finely diced or grated
1/2 medium green bell pepper, finely diced or grated
2 packages Lipton onion soup mix
2 teaspoons liquid smoke flavoring (I use hickory)
1/2 cup A-1 Steak Sauce
1 to 2 tablespoons Worcestershire
1 tablespoon garlic powder
1 teaspoon black pepper
1/2 tablespoon salt
2 pounds ground chuck beef (80/20), use chili style ground beef if possible
1 1/2 pounds ground sirloin beef (90/10)
Recipe for Jim Beam Marinade -see below
Divide into eight equal portions and form into balls dipping hands in ice water if necessary. Place on large baking pan and chill for several hours.
Shape into patties about 3/4 inches thick, again, dip hands in ice water if needed. Make an shallow depression in the center to keep the burgers flat during cooking.
Preheat grill on medium high. Grill patties for 5 minutes per side or until desired doneness. Baste both sides with some of the steak marinade while grilling.
Stack on the cheese, bacon, lettuce & tomatoes and enjoy a taste we like at our house and one daddy would sure to love.
Jim Beam Marinade
6 tablespoons soy sauce
1/4 cup Jim Beam (or other bourbon)
2 tablespoons Worcestershire
2 tablespoons Wesson oil
2 garlic cloves -minced
1 1/2 tablespoons brown sugar
1 tablespoon black pepper
1/4 teaspoon ground ginger
1/8 teaspoon red pepper
*2 tablespoons water