Route 66 Burgers


 

Joan

TVWBB Emerald Member
Route 66 Burgers

Sauce:
1/3 cup mayonnaise
2 TB. ketchup
1 TB. sweet pickle relish
1 TB. finely chopped shallots

Patties:
1 1/2 lbs. ground chuck (80% lean)
3/4 tsp. garlic powder
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

4 slices American cheese
4 hamburger buns, split
4 leaves Boston lettuce
1 ripe beefsteak tomato, about 6 oz., cut crosswise into 4 slices

1. Combine the sauce ingredients.
2. Mix the patty ingredients, and then gently form four patties of equal size, each about 3/4" thick. With your thumb or the back of a spoon, make a shallow indentation about 1" wide i n the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
3. Prepare the grill for direct cooking over medium-high heat (400 to 500F).
4. Grill the patties, with the lid closed, until cooked to medium doneness (160F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

Source: Weber's Big Book of Burgers-pub. 2014
 

MikeLucky

TVWBB Pro
Simple, but sounds amazing. My wife likes thinner patties with crispier edges so would half each of those patties and smash on a griddle first, then once they are setup I would put them over the charcoal to finish and get some good smoke.
 

 

Top