Big Smokin’ Burgers on Toasted Onion Rolls

And so the quest for the perfect grilled burger continues. Not that there is such a thing as the quintessential recipe when it comes to grilled burgers. I’ve been grilling up burgers for years and have yet to find one recipe that outshines all others. Truth be told, each blend of ingredients brings its own signature distinction to the grill. Just as the buns and toppings bring something to the plate. Burgers on grilled sourdough bread (such as patty melts) doesn’t necessarily upstage burgers on a buttery brioche bun or toasted onion bun.

These burgers are BIG and meaty. With each nibble, you will notice all the wonderful ingredients come to life – at first the Tabasco sauce is almost unnoticed,  but with each juicy bite, more of the heat comes through. The onion flavor is intense right from the start, while the fresh garlic flavor is very subtle. And there’s no hiding the taste of Worcestershire Sauce (if you aren’t a fan, reduce or eliminate it all together). Steak sauce brings its own flavor and piazzas.

While the dill pickle chips are optional (and we had ours without), I would highly recommend including them as part of the toppings. So why did we do without? Sadly, I forgot to add to my shopping list and (shock of shocks) there were none to be had. Generally speaking, I don’t usually put pickles on my burger. With this recipe, the dill flavor would have been awesome, bringing yet another layer of flavor to the finished burger.

Big Smokin’ Burgers on Toasted Onion Rolls
Hamburger Patties
1 1/2 lbs ground beef
1/2 onion, finely chopped
2 clove garlic, finely chopped
2 tablespoon Worcestershire sauce
3 tablespoon steak sauce
1/4 teaspoon Tabasco sauce
Salt & Pepper to taste

Buns, toppings and such
4 slices Sharp Cheddar cheese
4 Onion Hamburger Rolls
Melted butter for toasting buns
Tomatoes, Sliced
Green Leaf Lettuce
Dill Pickle Chips (optional)

Preheat an outdoor grill for medium-high heat.

Slice tomatoes and set aside along with some lettuce leafs and dill pickle chips. In a small food processor, place chunks of onion and garlic. Chop until fine and well mixed.

In a large bowl, add the onion-garlic mixture, ground beef, Worcestershire sauce, steak sauce, and tobacco sauce. Roll up your sleeves and mix everything together by hand. Divide the meat mixture into 4 equal balls and flatten to form into burgers. Season patties with salt and pepper.

Place the burgers on preheated grill and cook 5-6 minutes per side, or to desired doneness. Place a slice of Cheddar cheese on top of each burger a few minutes before serving. Close grill lid to help cheese melt.

While cheese is melting on burgers, brush buns with butter and lightly grill.

Smear desired condiments on toasted buns. Top bottom bun with lettuce, then burger and finally tomatoes and dill pickles

Serve with French Fries or kettle chips.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

2 thoughts on “Big Smokin’ Burgers on Toasted Onion Rolls”

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