Today at All Things Heart and Home today we are:
It’s Summer Time which means it’s time for The Husband to grill out on the weekends! One Summer before our college age kids were gone from the house, we had grilling Sunday’s. Every Sunday evening we’d grill something different and coax the adult kids home. Very often we had not only a couple of our kids but a couple of their friends too! Now that we’re empty nesters, we aren’t giving up Summer grilling!
Last weekend I asked The Husband to figure out a “go-to” burger recipe. He’s done a ton of burgers over the years but I wanted him to put together one that we could do easily that was thick, flavorful and juicy! I love beef but I don’t eat it very often for health reasons…when I do eat it I run not to a steak, but a burger.
I heart burgers!!!
I’m not even kiddin Peeps…The Husband out-did himself with this burger…it’s 2 thin patties sandwiching caramelized Vidalia Onions, Sauteed Mushrooms and Pepper Jack Cheese! Wow they were yumalicious! He did some with Blue Cheese and caramelized Vidalia onions and sauteed mushrooms too…
Just seal the edges…the recipe is coming up by the way…
When he grills he never mashes the burgers and only flips them once! You probably know this but I didn’t. I don’t grill well. I char things! Oh, and we can never get enough cheeeeeese!
He’s doing ribs this weekend but I’m serious, I’d rather have these burgers again. They were stellar! Thanks Husband! I heart you too!
The Husband’s Go-To Burgers
*2 lbs Ground Beef (Don’t get super lean meat)
*1 pack of fresh sliced mushrooms (he likes Baby Bella)
*1 med. Vidalia onion (sweet onion)
*Beef Bullion powder(sprinkled on patties like you would salt)
*Pepper Jack Cheese 6-8 slices
*Butter to saute onions /App. 2 Tablespoons
*2 shakes of soy sauce
*2 shakes of Worcestershire Sauce
Chop onions and mushrooms to small pieces.
Saute in butter & soy sauce & Worcestershire
Divide ground beef into 4 balls
Half one of the balls & make into 2 thin patties
Sprinkle both halves lightly with bullion
Place heaping spoonful of sauteed onions/mushrooms to the center on 1 of the thin patties…keeping away from edges
Place SMALL pieces of pepper jack cheese on top of mushroom mixture again not going to edges
Place second thin patty on top and seal edges (crimp the edges firmly…make sure they are sealed)
Repeat this process with other 3 beef “balls”
Grill until done. We like no pink left. Turn only once and don’t mash the juices out.
The patties are thin enough to cook rather quickly
Put another slice of cheese on hot burgers
Toast inside of lightly buttered bun on grill shelf if desired