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The Great Burger Battle

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Everyone enjoys a grilled burger, pretty much year round. Whether it’s a summer barbecue or tailgating before a football game. And it’s no different for Dude Fooders Sean and Adam. Watch as they collide over whether a traditional beef hamburger is better than a veggie burger.Click for Adam’s Veggie Burgers (Vegan-ish)Recipe.
Ingredients
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
Directions

FOR SEAN'S CARNIE BURGER
GETTING READY
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.
MAKING
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.
SERVING
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

MAKING
1. In a small bowl, thoroughly combine all ingredients, cover and stick in the fridge for about 20 minutes.
SERVING
2. Slather on the hamburger buns or serve as a condiment.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Dish: 
Burger
Interest: 
Tailgating
Ingredient: 
Ground Beef
Occasion: 
Easter
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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The Great Burger Battle Recipe Video