RECIPES: Recipe Details

Rate This Burger 
No votes yet

Outside-In Burgers

Howdy from Texas. I just returned from visiting my brothers and sisters in California and returned with this great new recipe for what I think is the best burger I've ever had, and living in Texas I've had my share. I was visiting my sister and brother-in law and they were grilling burgers when my sister said you've got to try this after a few adjustments to her initial recipe (sorry sis) I came up with the following recipe. It offers a distinct taste and flavor and I think it's as much about what's between the patties as what's inside.


3 Pounds (lean) ground beef
3 tablespoons Worcestershire sauce
2-3 teaspoons (Grey Poupon)-Deli Mustard
2 Cloves of garlic (minced)
Mix the above ingredients in a large bowl. Shape into 12 thin patties.
2 tablespoons (Colavita Extra Virgin Olive Oil) (to brush tops of buns and grill to keep patties from sticking).
“Filling”(for each pattie)(so remember you'll need enough of the "filling ingredients times six-ex: 6 tsp catalina french dressing
6 slices of avocado...)
1 Teaspoon Catalina French Salad Dressing
1 Thin Slice of an Avocado
1 Thin Slice of an Onion
1 Thin Slice of Pepper Jack Cheese
1 Half-Slice of Bacon


Begin with mixing the ingredients for the hamburger patties in a large bowl, then form your patties, make sure to keep them thin and even, (remember you’re stacking two together) and add the filling between the two patties. Remember you want the filling to complement, not over power the taste of the burger. Top each hamburger pattie with the “filling” beginning with salad dressing, avocado, onion, pepper jack cheese and finish with the bacon, top with second hamburger pattie, pinch (or use the tines of a fork) to seal the edges completely. Prepare the grill: Brush grill with olive oil, so the patties don’t stick. place hamburgers on a medium fire with either charcoal or gas grill. Grill Patties 5-8 minutes on each side, or until cooked to desired taste. Just before the burgers are ready, brush inside of buns/bread with olive oil and toss on the on the grill to warm and toast. Add a variety of buns, breads to select from: traditional hamburger buns, Chibatta, French rolls, or a sourdough bun. Serve with a side of Snyder’s of Kettle Chips and some Hanover Pretzels for a savory salty taste.


I would pair this burger with either a Merlot or a Chardonnay Peach Tea Sangria. Brew your favorite iced tea and add slices of fruit to half a glass of Chardonnay, fill with ice. To the Chardonnay add peaches, pear, apples, nectarines, strawberries, any Summer Fruits. For the Merlot add red and green grapes, cherries, plums, blackberries or raspberries.