Southern Grill Lunch: Memphis BBQ Burger with Firecracker Onions

Allergens

Wheat, Dairy

Ingredients

• 4 fresh beef burger patties (80% lean)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups hickory wood chips
• 4 large slices Monterey Jack cheese
• 4 toasted brioche buns
• 2 cups firecracker onions (recipe below)
• 2 cups zesty garlic pickles

Instructions

1. Soak the hickory wood chips in water for at least 30 minutes before grilling.
2. Season the burger patties with salt and pepper to taste.
3. Preheat your grill to medium high heat (around 400°F). Drain and add soaked wood chips to the grill, allowing them to smolder.
4. Place the burgers on the grill, close the lid, and cook for 3 minutes per side or until desired doneness is reached. Top each patty with a slice of Monterey Jack cheese during the last minute of cooking.
5. Toast the brioche buns on the grill cut side down until golden brown.
6. Assemble the burgers: place each cooked patty on a bun bottom, top with firecracker onions and zesty garlic pickles, then add the bun top.

Chef’s Insight

Use a meat tenderizer to ensure your burger patties are even and consistent in thickness.

Notes

Adjust the heat level of firecracker onions according to personal preference.