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A good burger starts with good meat. Avoid the leanest grounds, which tend to dry out on the grill.
Garlic Gouda Burgers at the Duluth Grill, the burger with Swiss and mushrooms (and a side of yam fries) at Sara’s Table/Chester Creek Restaurant in Duluth and the Cashew Burger at the Anchor Bar in Superior – these get me through the winter, but when summer comes, I do like to fire up my grill.
Sure, a few hardy Northlanders, like my neighbors, get outside and happily grill even standing in snow. But for me, outdoor grilling and summer go hand in hand.
Out there basking in the warm embrace of summer, the scent of something on the grill wafting over the deck – well, that’s just perfection (and keeps indoor cooking from heating up the house).
At one point in my life, grilling was a guy thing, and I left it to the men. I’ve changed my tune on that, thanks to some wonderful teachers and a few fabulous recipes. And we will leave the debate over charcoal vs. gas grilling to others. For me, it’s what’s grilling that matters. It’s gotta be a fantastic burger – something worth the effort and the calories.
It all starts with the meat, and I suggest you get to know the people behind the counter at your local meat market or butcher shop. My experts work at Superior Meats in Superior. They’ve taught me what I like to call “best burger basics” like using a lower temperature for a longer cooking time to reduce burger shrinkage. Overwork that burger, and you’ll end up with a dense dry burger, so resist the temptation to press down on cooking burgers with your spatula. And this is not the time to pick the leanest ground, which can make for a dry result.
It turns out my other grill mentors are also from Superior. For a truly artistic take on the burger, Superior’s Ted and Jennifer Worden make the best teachers. “I like to take inspiration from cooking shows, and see how we can improve it,” says Jennifer, who has the perfect stuffed burger recipe. “We start with a mixture of ground sirloin and ground pork which comes together to make a really juicy burger.”
This truly “foodie” couple has come up with an amazing creamy combination of caramelized onions, horseradish and Gouda cheese filling. “The trick to keeping the filling inside the burger,” Jennifer advises, “is thoroughly sealing the edges.”
“And grill the burgers on medium heat, don’t rush it,” adds Ted. “They are well worth the wait.”
So take it slow, it’s summertime, and the living should be easy.
Onion-Stuffed Steak Burgers
Serves 4
- 1 lb. ground sirloin
- 1 lb. ground pork
- 1 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 1 Tbsp. thick Worcestershire sauce
The stuffing:
- 2 medium yellow onions, sliced thin
- 1 Tbsp. unsalted butter
- 5 oz. shredded Gouda cheese
- 1 Tbsp. horseradish
- 1 Tbsp. ground caraway seed
- 3 Tbsp. thick Worcestershire sauce
The dry rub:
- 1 Tbsp. ground caraway seed
- 1 tsp. kosher salt
- 1 tsp. fresh ground pepper
- 1 tsp. garlic powder
Plus:
- 2 Tbsp. thick Worcestershire sauce
- 4 Kaiser rolls
Mix the meats, salt, pepper and Worcestershire sauce. Form into 8 thin patties, 4 to 5 inches in diameter.
Sauté onions in the butter until soft and caramelized, remove from pan.
In a bowl, combine the sautéed onions, cheese, horseradish, caraway, and Worcestershire sauce. Mix well.
Mix all the dry rub ingredients together.
Divide the stuffing mixture onto four of the burger patties. Cover with the remaining four patties and seal the burger edges well.
Divide the additional 2 Tablespoons of thick Worcestershire sauce and apply it to all sides of the burgers. Cover the burgers with the dry rub.
Place the burgers on a preheated grill or grill pan and cook through.
Serve on the Kaiser rolls and garnish to taste.
Recipe by Ted and Jennifer Worden, Superior
Juli Kellner hosts “WDSE Cooks” on Duluth’s WDSE-WRPT public television station.
