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Burger: Gold Nugget Burger




Source of Recipe


Sunset 2005


Recipe Introduction


Sandwich a slice of savory cheddar cheese between two juicy beef patties for a cheeseburger that is out of this world. Add additional flavor by topping it all off with red onion, tomato, homemade guacamole, and Sweet-and-Spicy Sauce. The Gold Nugget Burger truly is a treasure for hamburger lovers everywhere.




List of Ingredients




1 1/2 pounds ground beef sirloin or chuck (10% fat; see notes)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
8 slices (2 in. by 1 in. and 1/4 in. thick) cheddar cheese
1 red onion (about 8 oz.), peeled and cut into 1/2-inch-thick slices
4 Kaiser, onion, or crusty round rolls (4 in. wide), split

Sweet-and-Spicy Sauce (recipe below)

1 1/2 cups shredded iceberg lettuce (4 oz.)
1 firm-ripe tomato (about 8 oz.), cored and thinly sliced

Guacamole (recipe below)


Recipe



1. In a bowl, gently mix ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2. Divide meat mixture into eight equal portions and shape each into a 4-inch round. Top each of four rounds with 2 slices of cheese. Lay another patty on top of each and press edges together to seal.

3. Lay burgers and onion slices on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and done to your liking (cut to test), about 7 minutes total for medium-rare. Cook onions, also turning once, until browned on both sides, 7 to 8 minutes total. Remove from grill.

4. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

5. Spread Sweet-and-Spicy Sauce on bun bottoms. Add lettuce, tomato, burger, onion, and Guacamole. Set bun tops in place. Serve with remaining Guacamole, sauce, and salt and pepper to add to taste.

---Sweet-and-Spicy Sauce---

Ingredients
3/4 cup ketchup
1/2 cup orange juice
1/4 cup Worcestershire
1/4 cup raisins
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons lime juice
1/2 teaspoon cayenne

Preparation
In a 1 1/2- to 2-quart pan, combine 3/4 cup ketchup, 1/2 cup orange juice, 1/4 cup Worcestershire, 1/4 cup raisins, 1 tablespoon minced fresh ginger, 1 tablespoon minced garlic, 2 tablespoons lime juice, and 1/2 teaspoon cayenne. Bring to a simmer over medium heat, then reduce heat so mixture barely simmers and cook, uncovered, stirring often, until sauce is thick and reduced to 1 cup, 25 to 30 minutes. Whirl mixture in a blender until smooth. Serve warm or cool. Chill airtight up to 2 weeks.

---Guacamole---

Ingredients
1 ripe avocado (8 to 10 oz.)
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 to 3 teaspoons minced fresh jalapeño chile
1 clove garlic, peeled and minced

Preparation
Pit and peel 1 ripe avocado (8 to 10 oz.). In a bowl, coarsely mash with a potato masher. Stir in 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice, 2 to 3 teaspoons minced fresh jalapeño chile, 1 clove garlic, peeled and minced, and salt to taste.

Makes about 1 cup