I have just been crowned, the “Fearless Grill Meistress Burger Goddess”, by my dear sweet hubby, who swears that this is the world’s best burger! He had been on a quest since the early ’80’s, trying every burger in every fast food establishment, mom ‘n pop shop, and hole-in-the-wall burger joint across the globe, literally!!, and when he tried mine, he said that his quest was over! “This is it”.

The queen mother of all burgers.

He even wrote an entire article on it, on an assignment pertaining to, “what you’re passionate about”, an entire 750 word article with my (horrific!) pics and the recipe included, about his pursuit to find the “perfect burger”!  NOT kidding!

I humbly have to agree. This truly is “it”! No need to look any further! It isn’t an overloaded, fussy, gobs of ingredients, complicated recipe for a burger. It doesn’t require weird, impossible to find ingredients that you know will not be pleasant tasting when combined, though “eclectic sounding”, either.  This is good. REALLY good. Simple and easy to make, too, with easy to find ingredients. You can’t ask for better than that.  Burgers, as with any beef, really, just don’t need tons of “stuff” on them. It only takes away from the shining star that they are, and masks what you’re craving to begin with.  

Grilled to perfection, they can outshine a steak any day.  

 

 

 

 

No special blend of beef is required, either. Nothing over the top expensive. As a matter of fact, a bit more fat  in the meat is the perfect blend. 80/20 is about right. I would not go any leaner than that. Fat lends flavor, provides the juiciness required for a non-dry, non-bland burger, and most of it melts away when grilled anyways.

Take your time with these when grilling to ensure doneness inside, nice grill marks, and never, I mean NEVER EVER, press them with your spatula. All you are doing is pressing out all of the wonderful juices that keep it moist and help to cook it evenly inside.  

Always let them rest for at least 5 minutes before inhaling to let the juices settle, calm down, and redistribute throughout the meat.

The minimal toppings and homemade condiment here are a must, though, or you just won’t get the whole “Holy….!” burger experience.  Very minimal, but just “enough” to compliment, and not overpower.  

So get out there, clean the winter off of your grill, grab a cold beverage and enjoy cooking in the warm sun and fresh air! 

 

  

 

 

 

Updated photo! And more to come!

 

 

 

 

 

*This burger was served with my Copycat Five Guys Fries! 

 

 

 

 

 

Yield: 4 large burgers

Fresh Mozzarella-Stuffed Pesto Burgers with Pesto-Mayo, Red Onion, Lettuce & Tomato

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Ingredients

• 2 lbs. 80/20 ground beef, *can also sub 1/2 - 1 lb. with ground Italian sausage! (sweet or mild)
• 1 (1/2 oz.) packet Knorr Pesto Sauce Mix
• 1 (1/2 oz.) packet Knorr Creamy Pesto Sauce Mix
• 1/2 of a 1 lb. log or ball of fresh mozzarella, the pre sliced works well
• fresh cracked black pepper, or coarse ground, sprinkled
• Montreal Steak Seasoning, sprinkled, to taste
• 4 large, sturdy Kaiser rolls from the bakery section, or sturdy roll or bun of choice
• 12 thin slices roma or small vine-ripened tomatoes
• 8-12 crisp lettuce leaves, enough for a nice sturdy bed
• 4 paper-thin slices red onion
• Pesto Mayo:
• 2 Tbl. mayonnaise
• 2 Tbl. prepared basil pesto, homemade or jarred

Instructions

In large mixing bowl, mix dry pesto mixes into hamburger well. I add a little ground beef at a time, broken up, and sprinkle a little of each of the mixes evenly across, a fourth at a time, for easier mixing.

Shape into 8 thin patties, (they will be large). *I do this onto 2 large cookie sheets lined with foil. (Make sure edges are nice and smooth, not cracked).

Top 4 patties with 2-3 thick slices of mozzarella cheese evenly, in the center, within 1/2" to edge. Top each with the remaining patties and seal edges very well. Place all onto one of the sheets and take out to the grill.

Sprinkle tops with fresh ground black pepper and Montreal Steak Seasoning.

In very small bowl, mix mayo and jarred pesto sauce for spreading later.

Grill burgers, approximately 14-16 minutes total, turning once, or until burgers are done, over medium grill. *Do not press or flatten burgers with spatula, you will squeeze out all of the good juices, separate the patties, and lose half the cheese, too!

When burgers are just about done, grill buns lightly. Spread inside top rolls with pesto mayo, place a nice bed of lettuce onto bottom buns, top with burgers.

Top each with sliced tomato and red onion. Place on tops and enjoy! *Easiest eaten sliced in half. (*Leftover burgers reheat well in microwave on low, too.)