Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

DEAN FEARING'S MANSION ROADHOUSE BURGER




Source of Recipe


the web


List of Ingredients




1 to 2 tablespoons olive oil (to season grill OR skillet)
2 pounds ground beef chuck
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 slices American cheese
4 burger buns, halved
2 tablespoons unsalted butter, melted
2 tablespoons mayonnaise
2 tablespoons yellow mustard
8 iceberg lettuce leaves, rinsed and dried
4 (1/2-inch-thick) slices ripe tomato
4 (1/2-inch-thick) slices yellow onion
16 dill pickle chips
Dean Fearing's Tobacco Onion Rings
Ketchup, for serving

Recipe



Wipe down a grill or well-seasoned flat griddle with olive oil or use a large nonstick saute pan and preheat over medium-high heat.
Gently form ground beef into 8 (4-ounce) burgers, each about 1/2-inch thick. Season with salt and pepper. Cook burgers over medium-high heat until medium (cook longer for well done): 4 1/2 minutes per side on the grill, 5 1/2 minutes per side in a skillet. Place 1 slice American cheese on each burger to melt, about 1 minute.
Meanwhile, toast burger buns, butter generously and smear each with about 1/2 tablespoon mayonnaise and mustard. Top with 2 lettuce leaves.
To serve, place 2 burgers, one on top of the other, on bottom half of each bun. Top each stack of 2 burgers with a slice EACH of tomato and onion and 4 pickle chips. Top with other half of bun and serve at once with Dean Fearing's Tobacco Onion Rings and ketchup. Makes 4 servings.
DEAN FEARING'S TOBACCO ONION RINGS: Heat 5 cups peanut oil in a deep-sided saucepan until it reaches 350 degrees Fahrenheit on a candy or deep-fry thermometer.
In a shallow bowl, blend 3 cups all-purpose flour, 1 1/2 teaspoons cayenne pepper, 1 tablespoon sweet paprika, 1 teaspoon kosher salt and several grinds of fresh black pepper. Separate 1 Spanish onion, peeled and sliced into very thin rings, preferably using a mandoline and 1 red onion, peeled and sliced, into very thin rings, preferably using a mandoline; dredge onion rings in the flour mixture, shaking off any excess. Carefully place in hot oil, a few at a time, making sure they don't stick together. Fry 3 to 5 minutes or until golden brown.
Remove with a slotted spoon and drain briefly on paper towels. Place on a warm platter and keep warm in a preheated 200-degree oven until all rings are fried. Serve immediately. Makes 4 servings.