Summer is right around the corner and in most of the country the sun is out and the weather is warm. Its grilling season boys. While we all like the old standbys of burgers, dogs, and brats why settle for average when you have the skill to make amazing?
When I first made these burgers it was completely on the fly. I had a vague idea of what I wanted to do, but no real concept of how I was getting there. What started as a seat-of-my-pants recipe turned into possibly the best hamburger I’ve ever had.
- A grill
- A large mixing bowl
- 3lbs of ground beef, I like a 20/80 or a 15/85 ration of fat to lean
- 3 eggs
- 1/2 cup of bread crumbs
- 2-3 tbsp of Old Bay
- 3-4 tbsp of your favorite sweet BBQ sauce, anything “Kansas City style” is good
- 4 oz of blue cheese crumbles
- Dump everything besides the blue cheese into your bowl and work it around until the mix is homogenized. You want to evenly distribute the seasonings and bread crumbs best you can.
- Test the burger mix. Cook up a little patty in the oven or on the stove to make sure the seasoning is to your liking.
- To form the burgers start by portioning the meat out into 2oz-3oz wads. Cup your hand like you’re gonna drink water from it, that’s about 3oz. You don’t want a massive overflowing handful, just enough to fill the palm of your hand when cupped.
- Flatten these out to “burger size” they should be about 1/4″ thick. If you’re using bigger buns, like kaiser rolls, you’ll need to use more meat, probably closer to 4oz
- Portion all the meat out and make them into these mini patties and lay them all out. You want an even number of patties, so if you end up with one odd one out just divide it out amongst any others that are on the smaller side.
- With your patties laid out take your blue cheese crumbles and lay a small amount (about half a teaspoon) on each burger. Think of it like a pizza, you want to evenly cover the burger, but leave a “rim” of uncheesed burger at the edge.
- Once all the cheese is placed, take the “lids” and put them on top of the cheesed patties. Pick each burger up and pinch the edge to seal the top to the bottom. Once sealed feel free to round the burgers off a bit to give them a better shape
- Crank your grill all the way up and let it get real hot before placing the burgers on. Once its ripping on, place them on the grill, let them cook for 2-3 minutes, or until they get really good grill marks then turn 90 degrees and repeat to mark the other way
- Flip the burgers over and turn the heat to medium-low and close the lid of your grill. Cook for 5-7 minutes then rotate the burgers and cook for another 5-7 minutes, or until they’re done.