How to Grill a Great Hamburger

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In my family the women are the great cooks, but the men are not far behind, specially on the grill. Since they know they can't compete with us in the kitchen, the grill is their domain. What they don't know is that behind their backs we do a pretty good job there too, we just don't let them know it!

My brother is now one of my best fans. I understand from my sister in law he reads my blog every night when he gets home from work. Two nights ago, while we were on the phone talking about something else, he suddenly volunteered his newest hamburger recipe, a stroke of genius indeed.  I made some for us last night and they were so good I even forgot to add the cheese.

One of the most important things about a hamburger is obviously the type of meat.  Some people think sirloin is the best meat to use; others swear by ground chuck... neither is right.  The best meat is a combination of sirloin and chuck.  The flavor of sirloin together with the fat from the chuck renders the perfect hamburger.  Salt and pepper and a little Worcestershire sauce is all you need and for cheese fans, some cheddar.  Make a small indentation with your thumb in the middle after shaping to help it cook evenly and whatever you do, do not flatten with a spatula when grilling.  I cringe when I see people do that.  The meat should be room temperature before it goes on the fire but do not let it sit out once blood comes out.  Oil or spray the grill and wait until the coals are very hot before you add the patties.  Wrap a piece of bacon over the hamburger and throw it on the grill.  This is his secret! You can remove it later, add it to the bun, feed it to the dog or just gulp it down while no one is watching!  For medium rare, I cook mine 5 minutes on each side covered,  For medium, I would add another minute on each side. Flip just once!

My brother likes to split an English muffin add some olive oil and grill it while hamburger is cooking.  I love the French hamburger rolls from Publix which are light and airy.  The rest is up to you...for me, a slice of tomato, onion, catsup and lettuce is it, although horseradish mustard is divine!

Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

Pin It This is a combination of my brother's and Bobby Flay's hamburgers on the grill. My brother's recipe calls for 1/2 chuck and 1/2 sirloin, which gives it a wonderful flavor and texture. His addition of bacon gives the hamburgers a fantastic taste not even Bobby Flay can match. He serves his hamburgers on English Muffins coated with olive oil and toasted on the grill. You can choose this alternative or regular hamburger rolls.

The cheese and the Vidalia Onions are Bobby Flays and my idea, long before he was a glimmer in his mother's eye! He can take credit for the horseradish mustard!

Yield
8 servings

Ingredients
1 pound freshly ground chuck
1 pound freshly ground sirloin
8 bacon strips
Salt and freshly ground black pepper
8 slices white Cheddar, sliced 1/4-inch thick
8 slices yellow Cheddar, sliced 1/4-inch thick
8 hamburger buns or English Muffins
Horseradish Mustard, recipe follows
8 leaves Romaine Lettuce
Grilled Vidalia Onions, recipe follows
Dill pickles, sliced
Ketchup

Directions

Preheat grill or a cast iron skillet to high.

Combine the sirloin and the chuck

Divide the beef into 8 (4-ounce) burgers. Shape and with your thumb create a dimple in the middle, it helps it cook evenly. Season on both sides with salt and pepper, to taste. Lay a strip of bacon around the hamburgers. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute.

Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard:

1/2 cup Dijon mustard
2 tablespoons prepared horseradish, drained
Whisk mustard and horseradish together in a small bowl.

Grilled Vidalia Onions:

2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
2 tablespoons olive oil
Salt and freshly ground black pepper
Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.