RECIPES: Recipe Details
Chuck's excellent burger
Some burgers can tend to be a little dry. Just the addition of a little pork sausage can make them a lot more moist. I prefer the grilled taste of burger without much in the way of condiments, however my wife loves a little mayonaise on her burger so I've added a little to this recipe. Thank you for this opportunity.
Vegetable oil for the grate
1 1/2 lbs. ground chuck
1/2 lb. ground pork sausage
1/4 t. worcestershire sauce for each burger (about 4 dashes)
1/8 t. seasoned salt for each burger (about 2-3 shakes)
6 slices Provolone cheese
6 Kaiser rolls
6 lettuce leaves
1 t. mayonaise for each burger
Mix ground chuck and sausage together. Divide and shape into 6 patties about 3/4 inch thick. Using a table top Weber grill spread charcoal briquettes that are an even, light gray in a single layer in the bottom of the grill. Oil the grate with a little vegetable oil on a paper towel. Arrange the patties around the center of the grate and splash 3-4 dashes of worcestershire sauce on each patty. Add a few shakes of Lawrey's salt, too. Lower the cover of the grill and cook 6 to 8 minutes. Raise the lid, flip the burgers, lower the lid and cook 2-3 minutes more. Add a cheese slice to each burger and cook for another minute with the lid lowered.Warm rolls on an upper rack if possible for this last minute. To each roll add a lettuce leaf, the mayo and the cooked burger.
Even if this burger doesn't win, give it a try. It's very moist and tasty!