These are, hands down, the best burger I've made to date.
Disclaimer: There was use of (gasp!) paper plates because a) it's a burger; and b) I'm a working gal and the last thing I want to do after coming home is cook dinner and then spend an hour cleaning up. Judge if you must, but I'm not going to pretend like I eat on fine china every time I make a sandwich. That's reality. That's life. You should probably read other blogs if what you are looking for is domestic perfection.
What You'll Need:
- Hamburger Meat (I use 80/20 ground chuck or 98% lean)
- Salt + Pepper
- Garlic Powder
- Sweet Baby Ray's Sweet Vidalia Sauce
- Cheese (I use a cheddar / pepper jack mix)
- Sesame seed buns
- Shredded Parmesan
(I should note here that I'm a terrible recipe writer because I rarely use actual measurements. I just base it on personal preference, look, feel, etc. I'm estimating I used 2 lbs of meat, salt and pepper to personal preference, 1-2 teaspoons of garlic powder to preference, 2 cups of cheese, 4 or so Tablespoons of butter, and 1/4 to 1/2 cup of Parmesan cheese. As for the Vidalia Sauce, I probably used 1/2 to 1 cup. I start by adding about 1/2 cup and add more as needed to saturate all of the meat)
Mix the hamburger, salt and pepper, garlic powder, vidalia sauce and cheese by hand in a large bowl.
When mixed well, shape into patties with a small dent in the middle (this keeps it from shrinking in circumference and having that "dome" bump in the middle while cooking).
Grill or cook in skillet to preference.
In a small bowl, mix butter and Parmesan together. Spread on both sides of each bun (enough to cover but not too thick) and grill, butter side down, on a hot skillet / griddle or lightly buttered grill grates until golden brown.
If you cook in a skillet, place them on a paper-towel lined plate, pat the excess "grease" (the cheese will make some oils in the pan) off and serve with whatever garnishments you desire.
If you try these, let me know what you think!