Low and slow burgers
Freshly ground black pepper
Freshly groud beef (80% lean, formed into patties 5" across and 1 and 1/2" thick)
Good quality hamburger rolls lightly toasted
Red – Bleu Cheese Dressing
Preheat the grill until very hot, with the lid closed. If a charcoal grill is used, light the briquetes and allow them to burn until the heat has lowered On a large plate, sprinkle freshly ground black peper and garlic powder. Form individual burgers with your hands until they are about 5 inches across and about 1 and 1/2 inches thick. Place the burges on the plate, on top of the seasonings (to season the underside of the meat. Without flipping the burgers, put additional freshly ground black pepper and garlic powder on the top of the burgers. Take the plate of burgers out to the grill. If using a gas grill, lower the dial to "low" at this point. If using a charcoal grill, be sure that the coals have settled enough so that the heat is low. Use a wire, spring-loaded set of tongs to remove the burgers from the plate (by putting the arms of the tongs on the burtgers top and bottom — not side to side). Place on grill but do not squeeze or press the meat. Cover the grill. After 10 minutes, open the grill, flip the burgers using the tongs on the top and bottom of the burger, being careful not to press the burgers but simply to turn them. Re-cover the grill and allow the burgers to cook slowly for another 10 mnutes. When the burgers are done, remove them to a side plate and lightly toast the rolls on the grill rack. After the rolls are slightly toasted, spoon a generous amount of Pine Club Red – Bleu Cheese Dressing on the toated bottom of the roll and let it soak into the bread. Place a perfect burger on top, and then add extra dressing on top of the burger. The dressing has chunkc of bleu cheese in it, so be certain to get some of those chunks of cheese on the top of the burger. Cover with a toasted lid and enjoy!