Cheeseburgers with BBQ Sauce and Cheddar Cheese with Homemade Salt and Vinegar Chips

I found this burger recipe on Pinterest. It makes super moist burgers without it being too cheesy. In fact, I even add cheese on top too. I topped mine with roasted red pepper mayo that I made, along with lettuce, American cheese (gruyere would be amazing but I don’t have any of that), and caramelized onions.

I served them with steamed broccoli and homemade salt and vinegar potato chips. YUM!

Ingredients for the Burgers

  • 1 pound ground beef
  • ½ cup cheddar cheese, shredded
  • 2 -3 tbsp. Sweet Baby Rays BBQ sauce, or your favorite BBQ sauce
  • Worcestershire sauce
  • Salt and pepper
  • 4 hamburger buns
  • Optional condiments: caramelized onions, red or yellow onion, lettuce, tomato, mayo, ketchup, or anything else that you’d like.

Ingredients for Potatoes

  • 3 – 4 potatoes (I used Russet’s) –sliced thin – about ¼ inch thick
  • 2 cups white vinegar (If you want them extra extra vinegary then you can use 4 cups of vinegar and no water)
  • 2 cups cold water
  • Extra virgin olive oil
  • Salt and pepper

Directions for the Burgers

Put the ground beef into a large bowl and add the shredded cheddar, BBQ sauce, a few dashes (maybe 6) of Worcestershire sauce and a sprinkle of salt and ground black pepper. Use your hands to mix all together until evenly mixed. Let marinate for at least 30 minutes.

Meanwhile, if you are going to have caramelized onions with your burger, cut the onions into thin strips. Put into a sauté pan with a little olive oil and salt and pepper. Cook on medium to medium high heat for about 10 minutes, stirring occasionally. Then turn the heat down to medium low and cover. Continue to stir. If you need to, add a teaspoon or 2 of water to the pan to help the onions sweat. Cover and stir. Let the onions get nice a brown.

Form the burger mixture into balls and then smash town to make patties. Push your thumb in the middle to make about a ½ inch indention in the middle. This helps the burgers to not rise in the middle so you don’t get a big, round, ball of a burger.

Grill the burgers over a hot grill for about 5 minutes on each side. Once you flip the burgers, add the cheese on top and the buns to the grill. Check the buns frequently to make sure they don’t burn. After 5 minutes or so, take the burgers off and let set for 5 minutes, covered.

Directions for the Potatoes

*Make sure that the potatoes are covered in liquid when you mix them.
Put the vinegar and water into a pot and add the potatoes. Bring to a boil, then lower the heat and simmer until fork-tender, about 10-15 minutes. Let cool in liquid for 30 minutes or so. Then drain well and pat potatoes dry with paper towels.

Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the other side is lightly browned, about 7 minutes more. Serve warm.

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