 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This was created by Lafayette, LA resident, George Graham and was a finalist in the Sutter Home Build a Better Burger Contest. It was called Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze. See separately these recipes or for the best burger, brush this patty with Root beer glaze, spread the buns with Zydaco Sauce, and top with Mardi Gras Slaw. Ingredients:
2 lbs ground chuck, freshly ground |
1 tablespoon tabasco sauce |
1/4 cup green onion, finely chopped |
2 teaspoons kosher salt |
2 teaspoons fresh ground black pepper |
vegetable oil, for brushing on the grill rack |
6 good-quality hamburger buns, split |
1/2 cup melted butter |
Directions:
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties.
3. Cover with plastic wrap and set aside until ready to grill.
4. Brush the grill rack with oil.
5. Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
6. Meanwhile, brush the melted butter on the top and bottom buns.
7. Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
8. When the patties are cooked, remove from the grill and keep warm while resting.
|
|