As the More is More Mom®, I’m all about……..more cheeseburgers! While we love a fabulous gourmet meal, sometimes, nothing beats a great big burger. The secret is in how you prep the meat, and, of course, your choice of toppings.
I like to prep my patties the night before so the flavors have time to mingle.
In a bowl, combine;
1 ½ pounds ground beef
1 onion (I favor white), reserving 4 – ¼” slices for grilling, then dice 3 tablespoons onion
1 Tbsp Worcestershire sauce
Salt and pepper
Divide the mixture into 4 equal portions and form patties
Refrigerate until ready to grill
Reserved onions – 4 slices
2 heads of romaine lettuce
Mayonnaise (I like to mix mine with a little pesto sauce)
Cracked black pepper
Vertically slice the romaine lettuce
Drizzle olive oil over;
Then sprinkle both sides of the lettuce with garlic salt and cracked black pepper
We are partial to onion rolls. What makes this so delicious is the addition of the garlic butter!
In a small sauce pan, melt;
6 Tbsp butter
4-6 gloves of minced garlic
Slather melted garlic butter over the insides of each the top and the bottom buns
Prepare the grill to medium-high heat
Grill lettuce and onion rings on both sides until nicely charred
Remove, chop up the lettuce and set aside
Grill burgers to desired doneness. The kids and I like to live on the E-coli edge, as we take ours rare, while Chuck prefers the carcinogens of a well done burger.
When you add the cheese, toss the buns on the grill for a minute or two until they are nicely charred.
Because more of everything is always better, I like to layer my burger;
Cheese, pesto-mayo, ketchup, grilled lettuce, onion slices, pickles and tomato…..held together with a tooth pick!
As a total bonus, I made parmesan steak fries. They were to die for!
For planning purposes, I usually figure one potato per person, plus one extra.
Pre-heat oven to 375°
Scrub your baking potato then slice it in half vertically
Slice each half into spears (approximately 8 per half)
Then, trim each spear in half vertically so they make smaller matchsticks
In a bowl, drizzle the potatoes with olive oil and sprinkle with coarse sea salt and cracked black pepper.
The magic was in the parmesan. Toss to coat with approximately 1 cup of grated parmesan cheese.
Spread evenly on an aluminum foil lined baking sheet covered with non-stick cooking spray.
Cook for approximately 40 minutes.
Serve your stacked burger with the parmesan steak fries, eat slowly and savor every-single-bite!
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