Ultimate Chili Cheeseburger
3 RECIPES IN ONE! Why eat fast food burgers when you can eat this? It's tender, fresh, juicy, and delicious. Better than anything fast food you'll ever taste. Where I live in NC, if you order them all-the-way, this is how they come. Good ones are getting extremely hard to find, though, so after years of searching and experimenting, this is as good as it gets! Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done."I used to get an "all the way" burger as a kid when we visited my grandparents in Elizabethtown NC at a little place called Melvins. It was the best burger I ever had. These are incredibly close and clearly the best burger I've ever made. If you've never had a "carolina style" burger, just try it as written up here....your mouth with thank you!" - swibirun
Yield: 4 Ready in 45 minutes
favorite of 659 people 362 people want to try
|1 large slicesandwich bread; (crust removed and discarded, bread chopped into1/4-inch pieces, about 1/2 cup)|
|2 tablespoonsWhole Milk|
|3/4 teaspoontable salt|
|3/4 teaspoonBlack Pepper; ground|
|1 medium clovegarlic; minced or pressed through a garlic press (about 1 teaspoon)|
|2 teaspoonssteak sauce; such as A-1|
|2 tablespoonsBacon grease|
|1 1/2 poundslean ground chuck; 80 percent lean|
|Vegetable; oil for cooking grate|
|6 ouncescheese; sliced, American or cheddar|
|4 hamburger buns or rolls|
|A&W Chili; (recipe follows)|
|Creamy Coleslaw; (recipe follows)|
|2/3 cupOnion; finely chopped|
|1 poundGround beef|
|1/3 cupWhite vinegar|
|1 1/3 tablespoonCelery salt|
|2 ouncestomato puree|
|1 1/3 tablespoonChili powder|
|1 poundgreen cabbage; (about 1/2 medium head), thinly shredded|
|1 largecarrot; peeled and grated|
|2 teaspoonskosher salt; or 1 teaspoon table salt|
|1/2 smallOnion; minced|
|2 tablespoonsRice wine vinegar|
|Black Pepper; ground|
Ultimate Chili Cheeseburger Preparation
1. Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.
2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, steak sauce, and reserved bacon fat; mix until thoroughly blended.
3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
4. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns. Build your burger in the following order:
Bottom of Bun
Top of Bun
-= Instructions for A&W Chili =-
Add 1 tablespoon canola/vegetable oil to a saucepan, add the onion and saute' 3-4 minutes over medium heat until translucent, then add the hamburger and cook until well done. Drain grease from saucepan, then add remaining ingredients and simmer, stirring often, until desired consistency.
-= Instructions for Creamy Coleslaw =-
1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)
3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, sugar and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
The cheeseburgers and coleslaw are adapted from cooksillustrated.com, and the chili from topsecretrecipes.com. Slight changes have been made to suit my own tastes.
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