Take your standard burger to the next level Chef "Ace" edition. With this recipe you'll pack all the juicy goodness between a bun.
1 ½ lbs ground chuck, 6 ounce patties
3 large garlic cloves, minced
2-3 tbsp (or to taste) All-Purpose Pit Rub, or your favorite seasoning blend
2 tbsp Worcestershire sauce
2 tsp hickory liquid smoke
4 slices cherry-smoked bacon, cooked
2 slices or 1 oz provolone cheese, or use your favorite cheese
½ cup red onion, sliced and lightly sautéed
½ cup Portabella mushrooms, sliced and lightly sautéed
2 Kaiser rolls, or you favorite hamburger bun
Note: Serve your burger on a kaiser roll with your favorite fixings.
Suggested: Mayo, mustard, spring mix, roma tomato slices, and pickle spears.
Light your Pit Barrel® according to the instructions and install the cooking grate.
Using a medium size bowl add the ground chuck. Mix in the steak seasoning, garlic, liquid smoke, and Worcestershire sauce. Make sure all is mixed well and set aside.
Using a small skillet add 2 teaspoons of butter. When hot add the onion and mushroom and lightly sauté for about 1 to 2 minutes. After 30 seconds add a few dashes of the Worcestershire sauce to the mix. Set to the side and wait for assembly of the burgers.
Divide the ground meat into 4 balls. Using a hamburger press, press each burger to a perfect round. Divide the onion/mushroom mixture among two of the burger patties. Fold the cheese so it fits nicely right in the center of the patty. Top each patty off with the other patty and carefully mold them together into one solid burger patty.
Add the burgers to the grill and allow cooking on both sides for about 4 to 5 minutes depending on desired doneness. You can cut into it after about 6 minutes to check doneness. Remove from the grill and allow resting for 2 minutes so the juices can settle.
Desired Temp: 160º