Butterfly Surprise Burger #9
Ingredients
3 POUNDS GROUND CHUCK (80/20)
1 BOTTLE SEASONING SALT
1 BOTTLE OLD BAY SEASONING
1 SHAKER OF GROUND PEPPER
1 PACKAGE PRECOOKED BACON STRIPS
1/2 POUND VERMONT HERDSMAN CHEESE
1 VADALLIA ONION
1 VERY CRISP CUCUMBER (OR DILL PICKLE)
1 LUSCIOUS TOMATO
1 SMALL BOTTLE SUTTER HOME WTE. ZINFANDEL
1 BOTTLE EXTRA-THICK CATSUP
1 BOTTLE HOT DOG RELISH
1 BAG KETTLE POTATO CHIPS
1 PACKAGE OF CIABATTA BUNS
(1 can grill spray)
Instructions
– LIGHT GRILL TO VERY HOT PLACE MEAT IN MEDIUM-SIZED RECTANGULAR PLASTIC CONTAINER; — COVER TOP OF MEAT IN CONTAINER WITH EQUAL PORTIONS OF LOWERY’S, OLD BAY AND PEPPER; — KNEED SEASONING INTO MEAT; — LET SIT OR REFRIGERATE AS LONG AS POSSIBLE (HALF HOUR TO 24 HOURS); — SCOOP SIX EQUAL CLUMPS OF MEAT AND ROLL INTO SIX SEPARATE , TIGHT BALLS; — TAKE A LARGE KNIFE AND SLICE THREE-QUARTERS OF THE WAY THROUGH EACH BALL AS IF YOU WERE BUTTERFLYING A PORK CHOP; — SPREAD APART WINGS OF THE BUTTERFLYED BALL OF MEAT AND PLACE ON CUTTING BOARD TRYING TO MAINTAIN THE FIGURE-8 SHAPE; – SPRAY GRILL WITH OIL — WITH LONG SPATULA, CAREFULLY PLACE FIGURE-8 OF MEAT ON HOTTEST PART OF GRILL FOR ABOUT 30 SECONDS, JUST LONG ENOUGH TO SEER THE RED OFF THE MEAT; — USING LONG SPATULA AND A SECOND SPATULA FOR BALANCE, FLIP THE BURGER OVER. THAT IS SIDE YOU WILL CHAR; — WITH THE BOTTOM OF A DRINKING GLASS, PRESS AN INDENTATION INTO ONE SIDE OF THE FIGURE-8 BURGER DEEP ENOUGH TO MAKE A POCKET TO HOLD A VARIETY OF CONDIMENTS AND TOPPINGS (note: If two sides of burger become separated, use mitts or tongues to kneed the two parts back together as well as possible.) — QUARTER THREE PIECES OF PRE-COOKED BACON AND PUT ALL THE PIECES IN THE INDENTATION; — ADD ONE SLICE OF ONION, ONE SLICE OF TOMATO AND TWO SLICES OF CUCUMBER OR DILL PICKLE IN INDENTATION; — ADD SEVERAL PIECES OF POTATO CHIP; — ADD SLICES OF HERDSMAN CHEESE; — COMBINE ONE TABLESPOON OF WINE WITH TWO TABLESPOONS OF CATSUP IN A LITTLE CUP OR GLASS AND ADD INTO INDENTATION; — ADD ONE TEASPOON HOT DOG RELISH; — PLACE ONE SPATULA ON INSIDE “TOPPINGS” AND CAREFULLY FOLD OVER OTHER SIDE OF BURGER WITH LONG SPATULA. (note: If it breaks, it's ok, just make sure the charred side is on top.) — COOK FOR 4 – 6 MINUTES MORE UNDER DEEP POT LID. REMOVE, PLACE ON BUN & SERVE. REPEAT FIVE TIMES. MAKES SIX BURGERS.