Ok…..more Cheeseburger Recipes, S’il Vous Plait. The Wilder The Better. Only Stipulation..must Be Fabulous
I’ll give one I stumbled across serendipitously…just to kick things off.
Fresh ground bison burger for patties. More succulent and tender once grilled or pan fried than ground beef or steak.
Brown on either side until medium rare (or to your liking) then, while cooking the last couple of minutes, slather on a nice dollop of red sweet hot chile sauce…then top with healthy slice of creamy havarti cheese. Let cheese melt over sauce and patty.
Place on one of two slices of fresh Paesano bread that’s been buttered and slathered with layer of mayo. Top with second slice and enjoy.
Warning: may want to wear a diaper….because of paroxysmal incontinence that may stem from religious ecstacy upon biting into this creation!! 
October 11th, 2009 at 7:08 am
Andouille Burgers with Grilled Sweet Onions and Creole Remoulade Sauce Recipe
6 ounces andouille sausage, cut into 1-inch pieces
1 1/2 pounds ground beef
1 tablespoon minced garlic
2 teaspoons Worcestershire
1 1/2 teaspoon Essence, recipe follows
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 large Kaiser onion rolls or 4 (6-inch) lengths French bread, split in 1/2 crosswise
4 (1/4-inch-thick) slices sweet onion, such as Vidalia, Maui or Walla Walla
1 tablespoon olive oil
1 cup grated sharp cheddar
Creole Remoulade Sauce, recipe follows
Preheat the grill to medium-high.
Finely chop the andouille sausage in a food processor. Transfer to a large bowl. Add the beef, garlic, Worcestershire, 1 teaspoon of the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Blend together being careful not to overwork the mixture. Form mixture into 4 (1-inch-thick) patties.
Grill the Kaiser rolls just until golden, turning, about 1 minute per side. Transfer to plates. Brush the onion slices on both sides with the oil and season with the remaining 1/2 teaspoon Essence, 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until golden, turning, about 5 minutes per side. Remove from the grill.
Place the hamburgers on the grill and cook to desired doneness, about 5 minutes per side for medium-rare. During the last 2 minutes of cooking, sprinkle the cheese over the tops of the burgers and cook until melted.
Spread the insides of the buns with the Creole Remoulade Sauce. Place the hamburgers on the bottoms and top with the sliced onions. Serve immediately.
Essence :
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
————
Creole Remoulade Sauce:
3/4 cup vegetable oil
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1/4 cup fresh lemon juice
1/4 cup chopped celery
3 tablespoons Creole or other whole-grain mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.
Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)
October 11th, 2009 at 11:25 am
My preference is much simpler. Mix BBQ sauce into the ground round with finely diced onions. Toast the bun and place a slice of pepperjack on the meat just before it is done. As you put it together, forget the catsup, tomato (unless home grown), mustard, mayo, and all the other condiments that merely hide the burger. Lettuce or more onion is okay but in moderation. Enjoy.
October 11th, 2009 at 3:52 pm
Ha, ha, ha…..love your warning! My hubby has had these and loved them. Thank you for the recipe.
Hamburger video:http://www.videojug.com/film/how-to-make…