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Grilling & Chilling By Irene Welker Part 3 of Grilling and Chilling will have you singing Jimmy Buffet's Cheeseburger In Paradise. This cheeseburger is that good! Paired with the burger is a recipe for a light and refreshing slaw that goes with nearly everything. Enjoy. Prep time can vary. Makes four burgers. Here is a classic version of the popular midwest burger known as a Juicy Lucy. It's a cheeseburger with the cheese inside, resulting in a melted core of cheese and a juicy burger. Feel free to play with the meat, fillings, or toppings to suit your taste. Any type of ground meat may be used — turkey, lamb, beef, pork, plant-based, or a combination of meats. The filling may be any good melting cheese such as Gruyere, Goat, Swiss, Mozzarella, Provolone, herbed cream cheese, etc. Diced cured meats, sun dried tomatoes, chopped olives, or other tasty tidbits may be added to the cheese filling. My dad used to make a pizza burger which he stuffed with a combination of Provolone, Mozzarella, Parmesan, and chopped pepperoni, topping the burger with pizza sauce. Cheese Stuffed Burger Ingredients: • 8 slices thick cut bacon, cooked (reserve 2 Tablespoons fat for onions) • ½ sweet onion, chopped • 1 ½ pounds ground beef, (80 to 85 percent lean) • Salt and freshly ground pepper to taste • 1 teaspoon Worcestershire sauce • 1 cup grated sharp Cheddar cheese • 8 squares of 6x6" waxed paper • 4 hamburger buns • Optional toppings: barbeque sauce, lettuce, tomato, pickles, sautéed mushrooms, caramelized onions, whatever your heart desires Caramelized onions • 2 Tablespoons butter • 2 Tablespoons olive oil • 2 onions cut into ½ inch slices • Salt and pepper to taste Heat butter and olive oil in a large pan over medium-high heat. Add onion and sprinkle with salt and pepper. Cook slowly until nicely caramelized, about 30 minutes. Stir every few minutes to prevent burning. Set aside. May be made ahead and reheated when serving burgers. Sautéed Mushrooms • 1 pound thickly sliced mushrooms • 3 Tablespoons olive oil • 2 garlic cloves, chopped • 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried • 1 Tablespoon fresh lemon juice Heat olive oil in a large pan over high heat. Add mushrooms, garlic and thyme. Sauté until mushrooms are nicely browned, about 8 to 10 minutes. Remove from heat and squeeze lemon juice over cooked mushrooms. Set aside. May be made ahead and reheated when serving burgers. Directions: Preheat grill to medium-high. Heat reserved bacon fat in a small pan over medium-high heat. Add onion and sauté until tender, about 8 to 10 minutes. Allow to cool slightly. Combine the onion and cheese in a small bowl, mixing well. Combine beef, salt, pepper and Worcestershire sauce in a bowl, being careful not to over mix. Divide the beef into 8 equal potions and shape into balls. Place a square of waxed paper on a flat surface, top with a ball of ground beef. Cover with another square of waxed paper. Use a flat-bottomed pan or bowl to press the meat into ¼ inch thick patties. Repeat with remaining patties. Remove the top square of paper from each patty. Place ¼ of the cheese- onion mixture in the center of four patties. Top each with another patty. Seal the edges and double check that there are no holes in the patties. Grill over medium-high heat, flipping once (4 to 6 minutes per side) until desired doneness. Lightly toast buns, if desired. Assemble burgers with choice of toppings. 20 FOUR SEASONS BREEZE | AUGUST 2021

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