Pub Burger Extraordinaire

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Pub Burger Extraordinaire recipe, a mouthwatering delight that will take your burger game to the next level. This recipe combines the juiciest beef patty with a medley of flavorful toppings and a secret sauce that will leave you craving for more. Whether you're hosting a backyard barbecue or simply satisfying your burger cravings, this recipe is guaranteed to impress. Get ready to sink your teeth into this pub-style masterpiece and savor the explosion of flavors!

Keywords: pub burger, extraordinaire, recipe, beef patty, secret sauce.

Pub burger extraordinaire recipe details

Pub burger extraordinaire recipe, recipe Rating: 4.6
Number of votes:111

This burger boasts a savory pub cheese filling that is rich and warm and so satisfying. Tested on several manly men and it passed with flying colors. My brother actually ate two! Amazing.
Ready in: 50 mins

Ingredients

Makes: 6 burgers

• 4 ounces sharp Cheddar cheese, freshly shredded (not prepackaged)
• 3/4 cup Parmigiano Reggiano, grated
• 1/3 cup Dijon mustard
• 1/4 cup walnuts
• 2 cloves garlic. smashed and peeled
• 2 pounds fresh ground round steak – 85-percent lean
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 egg, beaten
• 1 scallion, minced
• 2/3 cup plain bread crumbs
• 2 tablespoons oil
• 6 Kaiser rolls, split
• 6 slices meaty large beefsteak tomato

Preparation method

Prep: 35 mins | Cook: 10 mins | Extra time: 5 mins, other

1. Preheat grill to Medium High.
2. To make the filling, combine the shredded cheese, 1/2 cup Parmigiano, 1/4 cup mustard, walnuts, and garlic cloves in a food processor. Pulse to combine. Place in a small bowl for later.
3. Place the ground meat in a large bowl. Sprinkle with salt and pepper. Add beaten egg, scallion and the remaining tablespoon of mustard.
4. In a small bowl combine the breadcrumbs and Parmigiano. Sprinkle the breadcrumb mixture on top of the meat. Gently mix all ingredients until combined but do not over work the mixture. Turn out onto a plate and evenly divide into 6 sections. Make a 4 inch burger (I use a burger press for continuity of size, shape, and grilling time).
5. Place a ball (a large gumball size, about 1 1/2 tablespoons) of the cheese filling in the middle of the burger. Depress slightly but do not go beyond a 2 inch diameter.
6. Cover the cheese with the meat mixture and finish hand molding the burger. Repeat for each burger. This makes 6 burgers. Set aside the rest of the cheese for the topping.
7. Brush the grill rack with oil. Place the patties on the rack and grill until browned on the bottoms, 3-4 minutes. Turn the patties on the rack and continue grilling until done to preference, about 4-5 minutes longer for medium.
8. During the last few minutes of grilling, brush the cut side of the rolls with the softened butter and place this side down along the outer edges of the rack to toast lightly 1-2 minutes.
9. To assemble the burgers, place a burger on the bottom of each roll. Place a tablespoon of the reserved cheese filling on top of the hot burger. Place a slice of tomato on top and cover with the roll top. Pass them around and eat!Alternate method

Extra mustard may be passed around but is really not necessary. Have a napkin handy !