Ever had a Million Dollar Burger? Now's your chance. In celebration of the forthcoming Recipe Rumble, you'll love this zesty, cheesy creation by Rob Harding of Idaho Falls. Incidentally, Harding was a champ last year in the magazine's annual cook-off, and was later spotlighted in the July/August 2011 issue. Enjoy...
Ground chuck beef, 80/20 fat content
Spade L Ranch beef dry rub
Smoked cheddar cheese, cut into chunks.
Fresh Kaiser Rolls
Sweet onion, sliced
Barbecue sauce, any flavor
Hickory wood chips
Take about 6 oz of hamburger and form a large, flat patty. Take about 4 oz hamburger and form another patty. Place the chunks of cheese on top of the larger patty and then place the smaller one on top. Make sure it covers the cheese. Then fold the bottom patty up around the edges of the top patty to form a nice sealed patty. You don’t want the cheese to leak out during cooking.
Cover with Spade L Ranch beef rub. Prepare your cooker for indirect grilling. Place the patty on the side without the coals. Sprinkle a handful of wood chips over the coals and close lid. Cook indirectly for about 45 minutes.
While patty is cooking, spray the avocado and onion with cooking spray and sprinkle with Spade L Beef rub. Place the patty and vegetables over direct heat to bring it up to temperature and grill it for about 5-8 minutes, turning only once. Grill vegetables at the same time, watching closely so they don’t burn or stick to the grill.
When they are cooked, assemble with the vegetables on top of the patty and put barbecue sauce on to taste.
Note: Watch out for the first bite, the cheese inside is hot and may burn.