Patio Daddy-O Burgers

  • Active Time 20m
  • Total Time 50m

Makes 6 burgers

Huge and juicy, these exuberant specimens have charred edges and a beefy perfume, all sizzling under cheesy goo. The secret is a cold ball of herbed butter placed in the center of the thick meat patty. As the burger cooks, the butter oozes throughout, creating a deeply flavored, moist interior. Pair these burgers with Spo-Dee-O-Dee Chips, sliced pickles, and cold beer. To make the hamburgers really special, grind the beef yourself in a meat grinder or food processor—the flavor is much fresher. Add a slice of roasted red pepper for extra punch.

ingredients

  • For the Herb Butter:
  • 4 tablespoons unsalted butter at room temperature
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil or oregano
  • Salt and freshly ground pepper to taste
  • For the Burgers:
  • 3 pounds freshly ground round
  • 6 slices Fontina cheese
  • 6 split hamburger buns or other rolls

directions

FOR THE HERB BUTTER:

Place the ingredients in a blender or food processor and pulse until smooth. Transfer the mixture to a piece of plastic wrap. Roll into a log using the plastic wrap. Freeze until firm.

FOR THE BURGERS:

Prepare a fire in a charcoal grill.

Divide the beef into 6 equal balls. Slice the butter log into 6 slices. Bury 1 slice of butter in the center of each meatball. Flatten each ball into a patty about 1 inch thick.

When the coals are medium hot, place the burgers on the grill and cook for 5 minutes on one side. Flip the burgers over and cover each with a slice of cheese. Cook for 3 to 4 minutes, or until the cheese melts and the meat is medium rare. Cook a few minutes longer for medium or well-done burgers.

While the cheese is melting, place the buns, cut-side down, on the grill to lightly toast them. Place the burgers between the toasted buns and serve.

VARIATION: Substitute a different cheese for the Fontina, such as Swiss, Cheddar, or Havarti.

By Gideon Bosker, Karen Brooks, and Leland and Crystal Payton

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1511

nutrition information per serving

685 calories; 39g total fat; 136mg cholesterol; 633mg sodium; 22g carbohydrates; 1g fiber; 58g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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