Annual Southern Gentleman® Issue

Not-So-Classic Cheeseburger Recipe

Burgers with a Twist

Nothing says the South quite like a perfectly grilled burger. While a classic bun, patty, and mayo combination is always a good idea, sometimes a unique ingredient or preparation method can take a burger to the next level. Here, a local gentleman shares his favorite twist on a classic burger and what makes it special.

PHOTOS BY KRISTINA ARMSTRONG

 

 

“I’m more of a traditional cheeseburger fan, but it doesn’t mean you have to settle for boring and bland. This burger doesn’t try to reinvent the classic cheeseburger – it just gives it a little more flavor and a lot more moisture. W Sauce, zesty Italian dressing and a blend of seasonings are mixed right into the beef before it hits the grill. It’s finished the traditional way with American cheese, Vidalia onion, Grillo’s pickle chips, mustard, and ketchup, all on a toasted white hamburger bun.” -Kevin Burke

 

Not-So-Classic Cheeseburger

Kevin Burke
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 3

Ingredients
  

  • 1 lb. 80/20 or 85/15 ground beef
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. Montreal steak seasoning + extra
  • for seasoning the outside of the patties
  • 2 tsp. Bear & Burton's W Sauce
  • 2 tsp. Kraft Zesty Italian Dressing
  • 3 slices American cheese
  • 3 regular white hamburger buns
  • 1 Vidalia onion sliced, to taste
  • Grillo's pickle chips to taste
  • Yellow mustard to taste
  • Ketchup to taste

Instructions
 

  • Place the ground beef in a large bowl. Add the onion powder, garlic powder, ½ teaspoon Montreal steak seasoning, W Sauce, and Italian dressing. Using your hands, lightly combine the ingredients just until evenly distributed. Be careful not to overmix or overwork the beef. The less you handle it, the better.
  • Divide the beef into three equal portions and gently form each into a patty. Lightly sprinkle additional Montreal steak seasoning on both sides of each patty. Preheat a gas grill to medium-high heat. Place the patties on the hot grill and leave them undisturbed to develop a good sear. The goal is to flip each burger only once. After flipping, continue cooking until the burgers reach an internal temperature of 160°. During the final minute of cooking, place one slice of American cheese on each patty. Close the grill lid for about 1 minute to allow the cheese to melt.
  • Remove the burgers from the grill. Place both halves of each bun, cut-side down, directly on the same area of the grill where the burgers were cooked. Toast for approximately 1 minute, or until lightly browned. Place each cheeseburger on a toasted bun and top with sliced Vidalia onion, Grillo's pickle chips, yellow mustard, and ketchup.
Keyword Cheeseburger

Back to Dining

Get Free Digital Copies of CityScope® Emailed to You!