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Labor Day: Great American Burger

Source of Recipe


From "The Barbecue Bible, 10th Anniversary Edition"



List of Ingredients



• 2¼ pounds ground round, chuck or sirloin
  
• 6 slices (½-inch-thick) Vidalia or other sweet onion
  
• 2 Tbsp unsalted butter, melted (or 2 Tbsp extra-virgin olive oil)
  
• Salt and freshly ground pepper to taste
  
• 6 hamburger buns
  
• .
  
• Toppings:
  
• Iceberg lettuce leaves
  
• Sliced ripe tomatoes
  
• Sliced dill pickles
  
• Cooked bacon (2 slices per burger)
  
• Catsup, mustard and mayonnaise
  






Instructions



1. Divide the meat into six equal portions. Lightly wet your hands with cold water, then form each portion of meat into a round patty, 4 inches across and of even thickness. Set up grill for direct cooking; preheat to high. When ready to cook, brush and oil grill grate.
   
   
2. Brush both sides of onion slices with melted butter and season with salt and pepper. Grill on grate until they are nicely browned, about 4 minutes per side, then transfer to a plate.
   
   
3. Brush one side of the meat patties lightly with melted butter and season with salt and pepper. Arrange the burgers, buttered side down, on the hot grate and grill until the bottoms are nicely browned, about 4 to 5 minutes. Brush the tops lightly with some melted butter and season with salt and pepper. Using a spatula, turn the burgers and grill until they are browned and cooked to taste, 4 to 5 minutes longer for medium. Meanwhile, brush the cut sides of the buns with the remaining melted butter and toast them, cut sides down, on the grill during the last 2 minutes that the burgers cook.
   
   Set up the toppings. Put the burgers and onion slices on the buns and serve.
   
   Serves 6