Burger of the Week: Crunch Burgers
Chips and burgers make us think of summer barbeques with family all around. Nothing could be better, or tastier--unless we married the two! This week's Burger of the Week is the ultimate in summer-time flavour. Pile the chips on top of your burger and hear the crunch as you pack the bun on top. It is a childhood dream and now no one can stop you. Enjoy!
SERVES: 4 (makes 8 sliders)
PREP time: 10 minutes
Grilling time: about 6 minutes
1½ pounds ground chuck (80% lean)
1 tablespoon ketchup
½ teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 slices cheddar cheese, each about 1 ounce, cut into quarters
8 slider buns, split
16 dill pickle chips
8 handfuls thin potato chips, such as Lay’s® Classic
1. Mix the patty ingredients, and then gently form eight patties of equal size, each about ½ inch thick. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), about 6 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a quarter-slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
4. Place a patty on each bottom bun half and top with ketchup (if using), a patty, pickles, and a stack of chips. Put the bun tops on and then press down. Serve immediately.
©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.
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