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.