AngryFishH
Official Big Fish
- Joined
- Sep 28, 2006
- Messages
- 1,306
Before we begin, this is not a burger for you thin folk looking for a super lean, low fat, dainty meal. This is the king of all burgers and made to satisfy the hungriest of people.
Serves 3
1 lb ground beef (80/20 or 85/15)
9 oz. Danish Blue Cheese
1 Red onion (medium sized)
3 Portabello Mushroom Caps (whole)
6 Tbsp. Olive Oil (approx.)
6 Tbsp. Balsamic Vinegar (approx.)
Salt & Pepper
3 Kaiser or Portuguese Rolls
First:
Take the caps and brush off any dirt, debris or other things you sometimes find on them that you wouldn't eat. Put them in a plastic zip-lock bag and add the oil & vinegar. Mix around well but don't damage the caps. Set aside.
Second:
Preheat your grill.
Third:
Separate the beef into six roughly equal pieces. Flatten each piece. If you have small hands use some wax paper under and over the beef and use a rolling pin or you can use whatever small hand people do to flatten their burgers. I don't have this issue.
Fourth:
Crumble the Blue Cheese and place a third on three of the burgers. Top with the non-cheese burger like you were making a Blue Cheese sandwich. Now, gently seal the ends of the two patties. Use some cold water on your hands if they get sticky. Salt and Pepper each burger.
Fifth:
Cut three thick slices of onion.
Grill time:
Over high heat grill the shrooms and onion first. When the onion is done, which will happen before the mushrooms, I just set it on top of the mushroom. The burgers go on when the shrooms are about halfway done. Cook the burgers until desired doneness. My recommendation is a nice medium. If the cheese explodes out like a volcano you cooked it too long. Don't forget to lightly toast the bun.
Assembly:
Bottom bun, burger, shroom, onion, top bun. Try this before you add any ketchup, mustard, mayo or whatever you have been trained to slather on your burgers. If you really feel weird without a condiment try a few shots of Worcestershire sauce.
Let me know how they turn out.
Fish
PS - Never take BBQ advice from a thin guy.
Serves 3
1 lb ground beef (80/20 or 85/15)
9 oz. Danish Blue Cheese
1 Red onion (medium sized)
3 Portabello Mushroom Caps (whole)
6 Tbsp. Olive Oil (approx.)
6 Tbsp. Balsamic Vinegar (approx.)
Salt & Pepper
3 Kaiser or Portuguese Rolls
First:
Take the caps and brush off any dirt, debris or other things you sometimes find on them that you wouldn't eat. Put them in a plastic zip-lock bag and add the oil & vinegar. Mix around well but don't damage the caps. Set aside.
Second:
Preheat your grill.
Third:
Separate the beef into six roughly equal pieces. Flatten each piece. If you have small hands use some wax paper under and over the beef and use a rolling pin or you can use whatever small hand people do to flatten their burgers. I don't have this issue.
Fourth:
Crumble the Blue Cheese and place a third on three of the burgers. Top with the non-cheese burger like you were making a Blue Cheese sandwich. Now, gently seal the ends of the two patties. Use some cold water on your hands if they get sticky. Salt and Pepper each burger.
Fifth:
Cut three thick slices of onion.
Grill time:
Over high heat grill the shrooms and onion first. When the onion is done, which will happen before the mushrooms, I just set it on top of the mushroom. The burgers go on when the shrooms are about halfway done. Cook the burgers until desired doneness. My recommendation is a nice medium. If the cheese explodes out like a volcano you cooked it too long. Don't forget to lightly toast the bun.
Assembly:
Bottom bun, burger, shroom, onion, top bun. Try this before you add any ketchup, mustard, mayo or whatever you have been trained to slather on your burgers. If you really feel weird without a condiment try a few shots of Worcestershire sauce.
Let me know how they turn out.
Fish
PS - Never take BBQ advice from a thin guy.
