Beach House Burger

How to make Beach House Burger Recipe - Chris’s father-in-law, John Burns, created this at the family beach house on the Cape Cod National Seashore. It’s a crowd pleaser. Prepare the meat at home and then bring everything to the beach and cook it over a camp-fire. Or if you’re in your backyard, light a fire in your kettle grill.

Ingredients:

3 pounds (1.4 kg) beef chuck, cut into strips (or ground chuck)

2 tablespoons (14 g) dry onion soup mix

6 slices deli ham

8 ounces (225 g) sharp Cheddar cheese, shredded

Kosher salt and fresh cracked black pepper, to taste

Oil spray

12 slider rolls

Our preferred condiments: yellow mustard, Gram’s Bread-and-Butter Pickles, Rochester Club Sauce (recipe follows)

SPECIAL EQUIPMENT:

Large grill basket

Method:

If cooking in a kettle grill, prepare the fire according to the instructions in chapter 1.

Place the meat in the freezer for 30 minutes to 1 hour until it is stiff but not frozen. Using the coarse plate, grind the meat with the onion soup mix according to the technique in chapter 1 (see page 15). If using ground chuck, mix it in a large bowl with the onion soup mix.

Divide the meat in half. Flatten each half into a square roughly the size of the grill basket. Overlap the ham slices on one square and sprinkle with cheese. Place the remaining square on top and crimp the edges to seal. Press down on the meat with your hands to firm up the patty. Season with salt and pepper.

Spray the grill basket with oil. Place the stuffed burger into the basket and close the clasp. Grill the burger over a camp-fire that has burned to coals or in a charcoal grill over medium-hot fire (you should be able to hold your hands over the coals for 10 seconds) for 7 to 8 minutes per side or until the internal temperature registers 140°F (60°C).

Transfer to a platter and the allow burger to rest for 5 minutes. To serve: Cut the burger into 12 squares and serve immediately on the slider rolls, allowing guests to choose their condiments. YIELD: 12 sliders

Barbecue pit on the beach. divide the meat in half. flatten each half into a square roughly the shape of grill basket. overlap ham slices on meat. sprinkle with cheese. place remaining square on top and crimp edges to seal. pour hot coals into fire pit. place stuffed burger in grill basket and close the clasp. grill over fire.

open the basket. transfer burger to cutting board and allow to rest. serve on slider rolls.

ROCHESTER CLUB SAUCE:

This delicious relish-with-a-kick is based on traditional recipes from upstate New York, where most hamburger and hot dog joints have their own proprietary sauces. You may find yourself craving this even without the burger.

Ingredients:

12 ripe tomatoes

2 large sweet onions, diced

2 cups (400 g) sugar

2 cups (475 ml) cider vinegar

6 dried red peppers, stemmed, seeded, and roughly chopped

1 tablespoon (15 g) kosher salt

Method:

Fill a large (8-quart, 8 L) saucepan with water and bring to boil over high heat. Slice an X on the bottom of each tomato and plunge them into the pan, leaving them submerged for 10 seconds. Using tongs, remove the tomatoes to a plate. When the tomatoes are cool, peel and core them and then cut in half horizontally. Squeeze out some of the seeds and juice and then chop. (If you prefer, you can pulse them in the food processor.)

In a large (8-quart, 8 L) saucepan over medium heat, simmer the tomatoes, onions, sugar, and cider vinegar for 1 1/2 to 2 hours or until thick, stirring occasionally. Add peppers and salt and simmer for 30 minutes more.

During the second cooking phase, sterilize four 1-pint (475 ml) mason jars and lids: Wash the jars, lids, and screw bands in hot soapy water and rinse well. Dry the screw bands and set aside. Place the jars and lids in a deep, 8- to 10-quart (8 to 10 L) pot and add enough water to cover by 1 inch (2.5 cm). Boil for 10 minutes.

Remove the jars and lids and dry them carefully. The jars should still be warm when you fill them. Transfer the sauce to the jars and seal. Cool to room temperature before refrigerating. This sauce can keep, refrigerated, for 3 months. YIELD: 3 to 3 1/2 pints (475 to 700 ml)

Beach House Burger