YOWZA! Burgers

We’re having a week of burger posts at Foodo – so fire up those grills and git a move on!

~ Sean ~

This is a complex burger with multiple components and is not for the faint of heart. At over 1/2 lb. of beef per serving you better come with a big appetite. I don’t want to know how many calories or grams of fat are in these bad boys, but my guess would be its a couple days worth. Light your charcoal or fire up your grill then begin preparations. For three out of four of us this was two meals. Gannon, the smallest of us weighing in at a whopping 70 lbs was the only one who was able to eat the entire burger in one sitting! A fair amount of work goes into these monsters but it’s worth it.

Dig in

These were really good! There was a lot going on in these burgers, that’s for sure. The original name doesn’t really cut it so feel free to call it what you want. How about Chipotle Carmelized Onion, Blue Cheese, Grilled Avo, BLT Buger. Yowza!

The recipe was from buildabetterburger.com winner ’04.

One could go more in line with the build a better burger and make 6 burgers out of 2 lbs of beef but we super sized, they were truly monsters!

By the way these were not cheap, ingredients amounted to $6/ea!

Other Burgers you might enjoy:

Salisbury Blemont Burger Greek Burger Raspberry Chipotle Burger Siciliano Burger Thai Coconut Basil Burger



Components Requiring Preparation:

Carmelized Chipotle Onions

Blue Cheese Spread

Patties

Avocado Slices

Additional Components:

4 Kaiser Rolls/Buns

12 Cooked bacon slices

Romaine Lettuce Leaves

Tomato slices

Caramelized Chipotle Onions

1 large sweet onion, halved and thinly sliced

1 tablespoon TABASCO Chipotle Pepper Sauce

1 tablespoon beef broth

1 tablespoon balsamic vinegar

1 tablespoon oil

1 tablespoon minced fresh garlic

1 tablespoon dark brown sugar

Combine the onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside.

Blue Cheese Spread

6 1/2 ounces light garlic-and-herbs spreadable cheese

4 ounces blue cheese, crumbled

To make the spread, combine the cheeses in saucepan and place on medium/low burner stirring to mix occasionally. Turn off when melted.

Patties

2.5 pounds ground chuck or sirloin

1/3 cup minced sweet onion

1/4 cup Zinfandel

3 tablespoons minced fresh basil (can sub parsley, thyme or combination)

1 tablespoon TABASCO Chipotle Pepper Sauce

1 1/2 teaspoons spicy seasoned salt

Combine the ground chuck/sirloin, onion, Zinfandel, herbs, pepper sauce, and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

Grilled Avocado Slices

12 California avocado slices

Balsamic vinegar

Spicy seasoned salt

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.

During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Place on rimmed perforated grilling pan coated lightly with oil and grill for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread cheese mixture over top and bottom sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, top with caramelized onions, 3 avocado slices, and 3 bacon slices. Add the roll tops and serve.