The Ultimate Tailgating Burger

Image Credit

I’m a Food Network junkie who believes drinking and grilling go hand-in-hand, thus the popularity of the sacred art of tailgating. I mean let’s face it; man cannot live on beer and liquor alone nor can he stand in front of a hot grill for very long without getting thirsty. And when it’s tailgating, I mean football season, you better bring your “A” game when you step up to the grill—especially in public. As usual, I’m here to help you not look like an ass clown in front of the thousands of people who stroll past your primo tailgating spot you had to camp out in the night before to make sure you got it.

Any schmuck can cook frozen Bubba Burgers or mash up some raw meat into a patty and throw it on the Weber. It takes a man who reeks of world travels and exploits to cook a truly marvelous burger worthy of being made of the finest Indian cows. Leave the Bubba Burgers and Ballpark Franks to the Florida State fans.

This is by far my favorite hamburger recipe ever. It’s simple, cheap and tastes as good if not better than any gourmet burger you can get at a restaurant.

Here are the ingredients:

1lb Ground Beef

Contrary to popular belief and according to Alton Brown, there’s no reason to buy anything other than ground beef. Even though it’s cheaper ($.99-$1.99lb) than the other types of ground meat (ground sirloin, round, chuck can be $4.99 – $6.99lb) it’s usually a blend of the trimmings from much higher quality meats such as ribeye, Delmonico and sirloin which is why it’s called just ground “beef.” So ground beef is usually the best bang for your buck.

Crumbled Blue Cheese: Buy as much as you think you’ll want to put into the meat. Usually one cup or so.

Onion Rolls: I prefer onion hamburger buns, but buy whatever you like.

Shredded Cheddar Cheese: Of all the cheeses I’ve tried, Sargento’s limited edition shredded 2-year-old sharp cheddar is the best there is.

Coarse Ground Pepper: I have a pepper mill, but if you don’t, then just use regular pepper.

Coarse Ground Salt: Same as the pepper.

Put the meat in a large bowl. Add salt and pepper throughout the mixing process to make sure its evenly seasoned and add as much or as little blue cheese as you want (I usually put the entire container in). Now gently mix the ingredients together with your hands resisting the urge to smoosh everything together. Pull the meat apart, and then just keep tossing everything around in the bowl with your hands until it’s mixed evenly.

Divide the 1lb of meat into three portions. Yes, three. anything less than 1/3 of a pound isn’t worth eating. Roll the three portions into balls, then patty them to about 1.5 to two inch thick patties.

Set your grill temperature between medium-high to high depending on your grill. Put the burgers directly over the fire and let them sit for at least 5-6 minutes. After that, flip them and let them sit for an additional 4-5 minutes. That’s right. One flip. (Don’t ever smash the burgers with your spatula or poke them with anything because all the juice will run out.) During the last minute on the grill sprinkle the cheddar cheese on the top and allow it to melt.

Once the burgers are done, take them off the grill and let them sit for a couple of minutes while you place the buns face-down on the hot, greasy grill grates to toast them. By the time the buns are done the burgers will be good to go. Slather whatever condiments you prefer on the buns, mix yourself a Firefly Vodka and lemonade, and enjoy the fruits of your labor.