Tuesday, December 13, 2011

Uncle Sam's Mayo Lid Beef-alo Burger, Stuffed with Smoked Cheddar and Provolone

Author's Note:
So I didn't win the Football Nation Ultimate Tailgate Recipe Contest...Truth be told, I think someone on the staff had a few ringers thrown in at the last possible second.  But my loss is your gain.  Below is (IMHO) the best damn burger recipe on the planet.  Ok, so maybe it's not the best on the planet, but it's still darn tasty.

   Uncle Sam's Mayo Lid Beef-alo Burger, Stuffed with Smoked Cheddar and Provolone
An American staple gets a quick update from buffalo meat and smoked cheeses. The perfect make-ahead; storing these burgers in the fridge for a few days before the big game only helps to intensify the flavor of the meat and accentuate the smoky spices. The cheeses help to the keep the burger moist while cooking, and with a little help from the molasses you’ll have perfect grill marks every time!

-2 Tbs. Unsalted Butter
-1 Tbs. olive oil OR bacon drippings
-1 large red onion, finely diced
-3 Tbs. flat leaf parsley, finely chopped
-1 Tbs. fresh thyme, finely chopped
-2 cloves garlic, finely minced
-1 lb. ground buffalo meat (90/10)
-1 lb. ground beef (80/20)
-2 egg yolks
-1/2 cup panko bread crumbs
-1 (4 oz.) can diced green chilies
-1/2 tsp. chipotle powder
-1 tsp. smoked paprika
-1 Tbs. Worcestershire Sauce
-1/4 tsp. liquid smoke
-1 Tbs. molasses
-10 quick shakes of Tobasco (or similar hot sauce)
-2 tsp. kosher salt
-2 tsp. freshly ground black pepper
-8 oz. smoked extra-sharp cheddar cheese (sliced into small pieces)
-8 oz. provolone cheese (sliced into small pieces)

  • In a large non-stick pan, melt the butter and oil (or bacon drippings). Add the onion and cook 5-6 minutes over medium heat until it is translucent but not browned. Add the minced garlic to the pan and continue to cook over medium heat for 2 minutes. Add the chopped parsley and thyme to the pan and cook for 1 additional minute. Remove from the pan allow the mixture to cool completely.
  • Mix together the ground buffalo, ground beef, egg yolks, bread crumbs, green chilies, chipotle powder, paprika, Worcestershire sauce, liquid smoke, molasses, Tobasco sauce, salt, and black pepper (it’s ok to use your hands).
  • Add the onion and herb mixture to the meat and spices. Mix well.
  • Line the lid of an old, 1-quart mayo jar lined with kitchen wrap.
  • Push 4 oz. of the meat mixture into the bottom of the lid. Place 1 oz. of cheddar and 1 oz. of provolone cheese into the meat on the bottom of the lid. Place an additional 4 oz. of meat on top of the cheese and press down. (make sure the cheese is completely covered by the meat)
  • Gently pull one corner of the kitchen wrap up, to remove the burger from the mayo lid. Reform with your hands if necessary. Store all of the completed patties on a large plate in the refrigerator for at least 30 minutes before cooking. This helps to improve the flavor and texture of the finished product.
  • Preheat your grill or pan to medium high, and liberally rub the grate with oil.
  • Place the patties on the grill and cook for 5-6 minutes per side, or until it reaches the desired doneness.
  • Place on a Kaiser roll (trust me you will need a manly bun with some substance for this burger; wimpy little McBuns need not apply) and top with mayo and steak sauce and whatever else you usually put on a burger.
  • Enjoy and watch the game!
 Eat good food.  Drink good beer.  And above all, stay classy!

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