Let me begin by saying NOTHING is too good for my talegate team. This is the time of year I begin working on my talegate recipes and techniques. In tailgate town you want something that will make passerbys (Dodd Squad members know what I mean by “passerbys”) stop and take notice of what your cooking. That’s the thrill of the cook. So normal everyday burgers are out of the question. Everybody does burgers, so we needed to take ours to a different level. Well I think we may of went “Over the Top” with these.
What you will need:
About 1/2lb of hamburger per person (these weighed in at a hefty 3/4lbs precooked)
1 ea red and green bell pepper (will very on how many your making this will get your 4)
1 jalapeno (obviously optional)
1 slice of cooked bacon per hamburger
2 slices of cheese per hamburger
Buns (we went with homemade, again over the top)
We begin with fresh peppers.
My son was in charge of prepping and grilling the peppers as well as the bacon. He began by cleaning out all of the seeds AND membrane, from the peppers, and then slicing into slightly thicker than match stick size.
Then he dropped them into a very hot, oiled grill pan and cooked until tender and slightly chared. About 12 minutes in all, stirring once every 6 minutes.
If you don’t have a grill pan you can direct grill your peppers, using the same technique as described in my Smokey Queso Dip post. http://wp.me/p2hcyM-4O
Once he had his peppers and bacon on the grill and my table space cleared off it was time to begin working on the hamburger patties. I began by rolling the hamburger into about a 1/4 sheet. Be sure to moisten the rolling pin before beginning, this will keep the hamburger from sticking to it. Also try to keep the form as square or rectangular as possible, this will aid you greatly in the next step. Notice I failed.
Now cut your raw meat into equal portions, add salt and pepper. Then begin adding your stuffings, laying down the cheese as a base.
Once you have your stuffing added, top with another slice of cheese and the other half of the hamburger patty. Be CERTAIN to seal the edges good and tight, so the fillings don’t creep out and the patty doesn’t fall apart on the grill.
As you can see the hamburger on the top didn’t get sealed quite as well as it could of and those wonderful juices started to ooze out. However a little leak is ok, it came out fine.
We then grilled them about 8 minutes per side, flipping once, adding a little of our own house BBQ sauce after flipping them.
Try to let them rest about 5-10 minutes before serving. Be strong I know you can do it, it’s much worth the wait. If you don’t be ready to clean all those wonderful juices off your shirt and plate.
We then served them on our homemade hamburger buns.
Next time I think I might make the buns a little larger, just saying.