Burger Fourteen - Super Thick and Cheezy Burger

Burger Number Fourteen - Super Thick and Cheezy Burger

Page: 82

It's hot hot HOT outside so what better time to experiment with yet another of Ted's magnificent meaty creations: The Super Thick and Cheezy Burger!

These burgers looked invincible on paper - Ted advised us to 'leave them shaped lie baseballs' to maintain maximum meat:bun ratio. I was excited, Vince was coming to town and we were all hungry for a tea time burger snack. I first combined the following and once I had gently mixed them together, I left the bowl in the fridge for a while to cool off and rest:

• Ground Beef
• Bone Dust ♥
• Crispy Fried Onions ( You can find them in Bulk Barn for all our Canadian Readers - not sure what the alternative would be across the pond.. )

I had also picked up some fresh corn from the nearby Fernwood Farms (http://fernwoodfarms.farmvisit.com) which would provide a perfect and healthy accompaniment to our meat feast. 

I had previously cut up small pieces of cheddar and Mozzorella and left them in the freezer for around 2 hours - just before we were ready to green light the BBQ, I mixed the cheese pieces into the burger meat, shaped the meat into [large] patties and placed them delicately on the two cedar planks I had had soaking for a couple if hours *** soaking of the planks is very important, especially if you want to avoid any forest fires next to your house. 

Here is Darren proudly preparing the BBQ and the burgers in action on the stove. After a little while, we popped the corn on the grill and left them cooking away above the bubbling burgers. 

I have gotta say, these burgers were a triumph! In a flash of genius afterthought, D also coated the patties with our chipotle BBQ sauce and here are the finished burgers! They were delicious - moist and flavorsome with the cedar planks allowing the burgers to retain all their flavor and richness. The burger fell apart in the mouth, it was sensational. 

Despite being pretty full, I managed to squeeze in a cob of corn which was [of course] divine. I have now mastered the Canadian method of corn eating: Roll cob on butter brick, sprinkle with salt and pepper and dive in! YUM. 

Conrats Ted, it's another keeper - 10/10!