Making a Better Burger
Burgers for Dad
Yeah, I know, opinions are like behineys, everybody's got one, right? Now I am not gonna say this is the best burger you have ever had like some folks claim when they post a new recipe. I mean, how do I know what kind of hamburger you even like.
But lets think about what makes a great hamburger:
~grilled over an open flame to get the essence of a fire chard taste, that's for sure
~a juicy, savory & seasoned to perfection patty, the kind that runs down your chin and makes you smack your lips
~topped or stuffed with cheese, one that you can say actually taste like cheese
~a dressing that really compliments the taste of the burger, not compete with it
~toppings piled so high, you just know your jaws are gonna hurt but in a good way
~bacon, need I say more
So when I set out looking for a burger to make for the weekend and one that might just make some Dad happy for his coming holiday, I thought of the taste I would like. A blend of beef sirloin and pork sausage with just the right fat ratio to seal in flavor and the hospitable southern seasonings that will make any poppa smile. Enjoy!
Dad's Better Burger
makes 4 good-size hamburgers
4 thick slices hickory bacon
1 large onions, sliced
2 garlic cloves, chopped
1 tablespoon brown sugar
4 hamburger buns, toasted on grill
sliced ripe tomato
slices of sweet onion
Creole Mayo to serve
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Creole seasoning
1 tablespoon chopped capers
1/4 to 1/2 teaspoon red pepper sauce, to taste
1 1/2 pound ground sirloin beef
1/2 pound ground pork sausage
1/2 cup chopped toasted pecans
1 small onion, diced
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon capers, minced
1/2 teaspoon red pepper flakes
1/4 cup Creole Mayo
1/2 cup small cubed sharp cheese (hoop) plus 4 slices
Creole seasoning for dusting if desired
For the toppings: Heat a heavy skillet over medium heat. Add the bacon and cook until crispy. Remove and set bacon aside on paper towels. In the same pan, add the slices of onion, garlic and brown sugar. Lower heat to medium low and cook until caramelized, about 20 minutes. Remove from heat, cover until ready to assemble burger.
For the patties: In a large bowl, combine the beef, sausage, and everything except the cheese and Creole seasoning. Mix ingredients by cutting with a large metal spoon using it's side and in a folding method until blended. Work fast to keep the mixture cold and the fat intact. Divide mixture into eight equal balls and with cold hands, flatten each into 5-inch round patties. Place 2 to 3 pieces of cubed cheese on the top of four patties and top with another patty. Seal the edges of each patty so that the cubes are entirely covered and in the center of each. Sprinkle with additional seasoning.
Grill over a hot fire on each side first searing both sides to help form a crust. Then cook over a medium fire for about 3 minutes each side. Toast the buns as the burgers are cooking and remove when slightly brown. Keep the buns warm.
To serve, place a burger directly from the grill onto the bottom half of each bun. Top with remaining slice of cheese, the caramelized onions, bacon, lettuce, tomato, a slice of sweet onion if desired and a dollop of the mayo on the top half of the bun.