Heathers Famous Barbeque Bunyan Burger Food

HEATHER'S FAMOUS BARBEQUE BUNYAN BURGER

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.
• Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.
• Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.
• Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce.
• Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.

THE BARBECUE BURGER

Steps:

• Form the ground beef into 4 patties, each about 3 1/2 inches across and 3/4-inch thick. Make a slight depression in the center. (Burgers rise more in the center than on the periphery, so the slight indentation helps give you an even thickness.) Generously season the burgers on both sides with the Kansas City Sweet and Smoky Rub and let marinate in the refrigerator while you light your grill.
• Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate.
• Lightly brush the romaine lettuce leaves on both sides with olive oil (you'll need about 1 tablespoon.) Brush the insides of the onion rolls with the remaining oil.
• Arrange the bacon strips on the grill grate and grill until browned on both sides, 3 to 4 minutes per side. (Move them as needed to dodge any flare-ups.)
• Grill the hamburgers until cooked to taste, about 4 minutes per side for medium (160°F on an instant-read thermometer.)
• Grill the lettuce leaves over the hot fire until lightly browned, 30 seconds per side. Toast the onion rolls, cut side down, over the hot fire, 1 to 2 minutes.
• To assemble, place a grilled romaine leaf on the bottom half of each onion roll. Top with a burger, then barbecue sauce, then a tomato slice, bacon, and more barbecue sauce. Top with the other onion roll half.

BBQ BURGERS

Steps:

• Heat a large cast-iron skillet over medium-high heat for 20 minutes.
• Gently mix the chuck and sirloin together in a large bowl, making sure not to overwork the mixture.
• Combine the paprika, brown sugar, cayenne, coriander, cumin, garlic powder, mustard powder and onion powder in a small bowl. Sprinkle the spice mixture over the beef along with the Worcestershire sauce and fold gently to combine. Form the beef into 4 3/4-inch-thick patties, each about 4-inches in diameter. Sprinkle them generously with salt and a pepper.
• Put the patties in the hot skillet (do not press down with a spatula). When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
• Put the burgers on buns and top with coleslaw and serve with potato chips if using.

HEATHER'S FAMOUS BARBEQUE BUNYAN BURGER

Steps:

• Preheat an outdoor grill for high heat. When hot, lightly oil grate.
• Mix together the ground beef, 2 tablespoons barbeque seasoning, and chipotle peppers in adobo sauce in a bowl; divide mixture into two halves; form each half into large rectangles, making one larger and thinner than the other; lay the rectangles on large sheets of aluminum foil.
• Mix together the cream cheese and 1 teaspoon barbeque seasoning; spread on top of the smaller, thicker rectangle of meat.
• Melt the butter in a skillet over medium-high heat. Cook the onion, bell pepper, mushrooms, and garlic in the hot butter until the onion has softened; spread atop the cream cheese mixture; top with the Cheddar cheese.
• Place the thinner rectangle of meat atop the smaller piece by lifting the aluminum foil beneath it and flipping it onto the cream cheese and vegetable layer. Use your hands to form a seal around the edges of the loaf, making sure the cheese and vegetable mixture will not leak out during cooking. Fold the edges of the aluminum foil beneath the loaf upwards, so as to form a bowl, to keep the grease from leaking onto the grill while cooking. Brush the top of the loaf with barbeque sauce.
• Cook on the preheated grill until the top of the loaf is cooked completely through, about 30 minutes. Slice into six even pieces to serve.