"Pub Burger" Recipe For July 4th!

July 4th is almost here!  Are you ready for the big cookout?  Here's a quick way to make a tasty burger.  It's easy to do and it has a lot of appeal.  I call this the "Pub Burger" because it's the type of burger that I want to eat when I'm sitting in a cozy pub with a craft beer.  What is a pub burger?  Well, I think a pub burger needs cheddar cheese, bacon, onions and a nice sauce on it which emphasizes the beefy burger.   I like to use steak sauce. 

Here's what to do:

Ingredients:

• 80/20 ground beef
• McCormick Grill Mates Worcestershire Pub Burger Seasoning
• Cheddar Cheese
• Bacon (cooked)
• Sweet Onions
• Steak sauce (McCormick Grill Mates has a "Montreal Steak Sauce" that works great)
• Rolls (I prefer soft potato rolls)

A burger needs to have some size to it.  However, it can't be too big or it won't fit on a bun.  I try to go just slightly larger than a 1/4 pound.  One key to making a burger is to form it lightly.  Treat it like making a meatball, where you don't want to pack it too tight because a tight burger will be tough and not juicy.  Make a few loose packed burger patties and use your thumb to put a slight indentation in the center of the burger.  This will help it keep shape when grilling.  Generously coat them with Grill Mates Pub Burger seasoning.  I like to call this seasoning "pub rub."  If you can't find this burger seasoning, you can generously coat the burger with salt and black pepper.

My pub burger needs a little more than plain regular onions.  I want caramelized onions.  Caramelized onions have much more flavor than regular onions.  The caramelization brings out a nice sweetness and provides an amazing consistency.  I slice onions and put them in a frying pan over medium heat for about 30-35 minutes with olive oil.  You want to stir these a lot so they don't burn. 

Get the grill going for a medium or medium high heat.  Place the burgers directly over the flame.  Once the burgers are almost done move them away from the fire, get out the cheddar cheese and cooked bacon and put it right on top of the burger.  I like to do this on the grill over indirect heat (no flame underneath).  This melts the cheese and warms up the bacon without burning or overcooking the burger.

Once the cheese has melted bring the bacon cheddar burger inside and place it on a soft bun.  Place the caramelized onions on top and generously pour steak sauce all over the burger.    There you have it, my version of a pub burger!  These go great with some macaroni and cheese or shoestring fries. 

John is the author of the grilling blog http://www.grilling24x7.com. Check out more July 4th grilling recipes at http://www.grilling24x7.com and follow John on Twitter at http://twitter.com/grilling24x7.