I am not sure about you but here in AZ we are having perfect weather. Just the kind of weather that makes you want to grill a big, juicy burger and down it with an ice cold beer. Mrs. DaddyDelicious is not feeling so well today but she made sure that did not stop us from enjoying what spring has sprung.
Katie has decided that tonight, she would like to try the DD (DaddyDelicious) burger. I made this burger for the first time when I was living in MN chasing, at the time, the future Mrs. DaddyDelicious. This was probably not what one her over but she does say it is one of her favorites. Here are the ingredients (Note: I am making this for 2 adults and 2 kids. Adjust your recipe accordingly!).
Burgers:
- 1 lb. Ground Beef (I use an 80/20 blend but you can substitute for a less fatty blend if you choose
- 1 TBSP Worcestershire Sauce
- Salt and Pepper to taste (easy on the salt due to the Worcestershire Sauce)
Toppings:
- Burger Buns (tonight, I am using a ciabatta roll)
- Cream Cheese
- Favorite BBQ sauce (I like Bill Johnson’s)
- Onion straws
- Pickles
Start by getting that grill nice and hot. A hot grill (or pan) is important to sear the meat and lock the juices in). I like mine medium rare and the kids like theirs medium (very little pink on the inside). You can now start forming the burgers into 1/4 lb. patties. The kids seem to be able to handle this size but you can adjust to everyone’s needs (by the way, this is a great task for them just make sure as those hands are clean!). Some like to incorporate the Worcestershire in while forming the patties. More power to them. I like to put it on, along with the pepper, while cooking. You be the judge.
If the grill is ready, place the patties down on the grill and do not touch for 3-4 minutes. Resist the urge! I know it is hard – you are dying to get in there and start flipping it. Don’t. Trust me. It is doing the burger good. And certainly, do not ever “squish” or push the burger down. You are letting the juices out and that makes for a dry, tough burger. Once that 3-4 minute mark has passed, and you have a nice grill mark on one side, get your favorite spatula and flip that burger. FLIP THAT THING ONLY ONCE! The more you handle the burger the less juicy it will be. Let it go for another 5 minutes for medium rare and 6-8 minutes for medium to medium well. I will never discuss cooking any meat well done. If you want that, go eat a slab of leather. Medium well is ridiculous as well but I understand some folks get concerned about food poisoning (yes, I am talking directly to my brother here) so I will give in to that. Please note: the size of the burger and the heat source will alter these times in either direction. To overcome this, I use a food thermometer. I use this one (…) but I gave this one to my dad and I think I like it better (I guess I cannot steal it now that I have put it out there that I like his better).
Assembly:
Once you have pulled the burgers off the grill, place a nub (I know, what the heck is a nub? Just put on as much as each person wants) of the cream cheese on each patty. Starting with the bottom bun, place the ingredients in this order: bottom bun, bbq sauce, pickles, burger (with the cream cheese) and onion straws. I like to put a little more bbq sauce on the top bun before placing it on top. Kids are enjoying their burgers with tater-tots. For a little more sophisticated side, try my sweet potato fries recipe. Oh, and that cold beer. Never forget that! Enjoy burger night!
Tagged as:
BBQ,
Beer,
Burgers,
cream cheese,
Grill,
Grilling,
onion straws,
spatula,
Thermometer
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