Here's a great summertime cook out recipe that really has a "bite"!
Actually, I got this idea from Matt's Bar in Minneapolis and how they do their "Jucy Lucy" burger. It's basically my "Nuclear Burger" with shredded pepper jack cheese inside. Watch it when you first bite into them, though. The cheese can get so hot inside the cavity that it could cause second degree burns. I'm serious! But when it cools down, it's yummy!
My Cheese Stuffed Nuclear Burgers
Mixture -
2 lbs. Ground Chuck - 90% lean
1 cup chopped onions
1 cup chopped sweet red peppers
1 cup water
1/2 cup Worcestershire sauce
1 teaspoon Tone's Liquid Hickory Smoke
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
4 tablespoons cracked black pepper
2 teaspoons Tabasco sauce
2 tablespoons of Atomic Brand Horseradish (or equivalent)
1/2 cup dried basil
1/2 cup dill weed
Combine all mixture ingredients a bowl and let set for 1 to 2 hours in the refrigerator.
6 Onion Hamburger Buns
2 cups shredded pepper jack cheese
Preparing the burgers -
Make 12 equally sized burger patties as thin as possible. On six of the patties, pile amounts of the shredded pepper jack cheese - about 1/4 cup each, more or less, in the middle of the patty. With the remaining six patties, place those on top of the cheese and bottom patty and gently fold the two patties together enclosing the cheese. Make sure there are no openings for the cheese to drain out when cooking.
Cook directly above medium flame on grille. Because they're marinated, they cook rather quickly - about 5 to 7 minutes per side.
Serve them with toasted Onion hamburger buns. (I like to butter both faces of the bun, put a little garlic powder on them, then put them on the grille over direct heat for about 30 to 45 seconds. Be careful not to burn the buns!)
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