[FTC Disclaimer: This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. The recipe and opinions are my own.]
Prime grilling season is officially upon us and that means nearly 80 million Americans will be soon be firing up the grill in the backyard, in parks, and countless other venues.
Arguably the most popular item on those cookout menus is the hamburger, but just because most of us grew up eating patties that were as black and dry as a hockey puck doesn’t mean we can’t strive to be better today!
This year, why not surprise your guests with something a bit outside the burger box?
I present to you a burger that combines two favorites in one -- a beautiful Certified Angus Beef® brand patty that has been reverse seared* on the grill before being nestled between two grilled cheese sandwiches to create the ultimate Grilled Cheese Burger!
Created as part of Grillocracy’s ongoing relationship with the fine folks at Certified Angus Beef® brand the Grilled Cheese Bun Burger is sure to be a hit with your guests, wowing both their eyes and their tastebuds! When selecting the beef for your burgers, be sure to check out the online tool for locating a Certified Angus Beef®brand retailer near you.
* About reverse searing: With the reverse sear method, meats such as steaks or burger patties are started on a covered grill over indirect heat in order to slowly bring them to temperature while adding a deep smoky flavor. Once the steaks reach an internal temperature of approximately 150°F, the steaks are moved to the direct heat side of the grill to create a nice deep sear.
THE ULTIMATE GRILLED CHEESE BURGER
1 pound Certified Angus Beef® brand ground beef, preferably a 80/20 beef-to-fat blend
1 teaspoon Morton’s kosher salt
4 thick cut slices of bread, preferably Texas toast
Canola cooking spray
4 slices sharp cheddar cheese
Your favorite burger condiments and toppings including ketchup, mustard, BBQ sauce, mayonnaise, bacon, lettuce, sliced tomatoes, sliced onion, jalapeños, sliced pickles, fried onion straws, sautéed mushrooms, and more
1) Prep. Divide the meat into two 8-ounce portions. Gently form the meat into patties that are approximately 1/2-inch wider than the bread slices to allow for shrinkage during the cooking process. Season both sides of the patties with kosher salt.
2) To create the “buns,” lightly spray one side of each bread slice with Canola cooking spray to help them brown easily. Place two of the bread slices sprayed side down, top each with two slices of cheese, and add a second slice of bread with the sprayed side facing up to create two cheese sandwiches.
3) Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 300°F on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 300°F on the indirect side.
4) Cook. Place the cheese sandwiches on the hot side of the grill and cook for approximately 2-3 minutes until the bottom of the sandwich has browned, gently pressing down on the sandwich with a spatula to help the cheese melt. Flip the sandwich and repeat until both sides of the bread are nicely browned and the cheese is fully melted. Remove the grilled cheese sandwiches from the grill and wrap loosely with foil to keep them warm as you prepare the burger patties.
5) Place the burgers on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 8 minutes.
5) Push the tip of a rapid-read thermometer such as the Super-Fast Mk4 Thermapen into the side of both burgers. When the temperature reaches 105°F, flip the burgers and cook for approximately 8more minutes. Because they are not over direct heat, you do not need to flip them often.
6) When the burgers are about 20°F below the final doneness temp you want (135-145°F for medium) get ready to move them to the direct-heat zone. If you are on a gas grill, crank it up to high. On a charcoal grill, you may want to add more pre-lit coals. If necessary, take the meat off of the grill and close the lid while the hot side heats up.
7) Put the burgers on the direct heat side to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides.
8) Once the burgers reach the desired degree of doneness (135-145°F for medium), place them on a plate and tent loosely with foil while you reheat the grilled cheese “buns.”
9) Place the grilled cheese sandwiches on the indirect heat side of the grill as far from the heat source as possible. Cover the grill and allow the sandwiches to reheat for 2-3 minutes until the cheese is fully melted.
9) Serve. To assemble the burgers, place each patty on a grilled cheese sandwich. Add your favorite burger condiments and toppings then crown each burger with one of the remaining two grilled cheese sandwiches. Serve immediately.