The Great Burger Battle
|For sean's carnie burger|
|Olive oil||1 Teaspoon|
|Ground beef||1 1⁄2 Pound (80/20)|
|Red onion||1 Divided (1/2 finely chopped, 1/2 rings)|
|Bacon slices||4 , cooked until just crispy|
|Cheddar cheese slices||4|
|Tomato slices||4 Large, thick cut|
|Lettuce||To Taste (as desired)|
|Potato chips||To Taste (as desired)|
|Lemon-pepper aioli||To Taste (as desired)|
|Kosher salt||To Taste|
|Black pepper||To Taste|
|Hamburger buns||4 , lightly toasted|
|For lemon pepper aioli|
|Mayo||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced|
|Lemon pepper||1 Tablespoon ((Sean prefers Red Monkey Foods))|
|Italian flat leaf parsley/Cilantro||1⁄4 Cup (4 tbs), chopped finely|
|Garlic powder||1⁄2 Teaspoon|
|Cracked black pepper||To Taste|
FOR SEAN'S CARNIE BURGER
1. Be sure to put together your toppings beforehand; you’ll be glad you did. Then prepare your outdoor grill for medium heat (use a grill pan indoors or cast iron skillet).
2. In a medium bowl, combine the hamburger, chopped onion and salt & pepper to taste. Don’t over mix it, just enough to evenly distribute the seasonings.
3. Form into 4 equal-sized patties, about an 1/2 inch thick. Put a dent in the middle of one side of each patty with your thumb to help prevent the center from rising while cooking and turning your burger into a round ball. Cuz then you’d look stupid.
4. When the grill is ready, toss on your burger patties and let them be for 5-7 minutes. You’ll only want to turn them once. And for the love of everything that’s human, DON’T squish them with your spatula or you’ll force out all that tasty juice. And then you’ll REALLY look stupid.
5. While the burgers are going, sauté the remaining red onion slices in some olive oil. If you’re grill is big enough you could do this right next to your burgers. Just don’t use the good cookware, a cast iron skillet would be best.
6. Once the burgers have a nice crust and have started to “sweat” on top, give them a turn.
7. After a few minutes, put a slice of cheese atop each patty and throw on the BBQ cover. This will lower the temperature slightly and allow the cheese to melt.
8. Once ready, remove the burgers from the grill and carefully cover with foil (you don’t want the cheese to stick to the foil, so be careful, Dude) and allow to rest for a few minutes to re-distribute the juices.
9. Build your burgers as follows: Spread both sides of the bun with the lemon-pepper aioli (if you’re lazy, just use mayo), put the bottom bun down on a platter, then add your lettuce, tomato, burger patty, bacon, onion and a couple of potato chips. Top it with the, well top bun and you’re good to go, Dude.
FOR SEAN'S LEMON PEPPER AIOLI
1. In a small bowl, thoroughly combine all ingredients, cover and stick in the fridge for about 20 minutes.
2. Slather on the hamburger buns or serve as a condiment.