Southern Grill Dinner: Memphis BBQ Stacked Burger & Fire-Roasted Corn

Allergens

Dairy (butter)

Ingredients

• 1. 1 1/2 lbs ground beef (80% lean) 2. 4 hamburger buns, split and toasted 3. 1 cup barbecue sauce, homemade or store
• bought 4. 1/2 cup coleslaw, prepared or homemade 5. 4 ears of corn, shucked and silk removed 6. 4 tablespoons unsalted butter, melted 7. 1 teaspoon smoked paprika 8. 1/2 teaspoon garlic powder 9. Salt and freshly ground black pepper, to taste 10. 1 tablespoon chopped fresh cilantro leaves

Instructions

1. Preheat a gas or charcoal grill to medium high heat (about 350°F). In a large mixing bowl, combine the ground beef with your choice of barbecue sauce, about 1/4 cup per pound of meat. Form the mixture into 4 patties, making sure they're packed tightly and have a slight indentation in the center.
2. Brush the tops of the buns with some melted butter and place them on the grill cut side down, toasting until golden brown. Remove from the grill and set aside.
3. Season each patty evenly with smoked paprika, garlic powder, salt, and black pepper. Place the patties on the grill and cook for about 4 minutes per side or until desired doneness is reached. During the last minute of cooking, place the ears of corn on the grill, brushing them with melted butter and seasoning with a pinch of smoked paprika, salt, and black pepper. Grill the corn until tender and slightly charred, about 5 minutes per side.
4. Remove the patties and corn from the grill, allowing them to rest for 5 minutes. Place each patty on the bottom half of a toasted bun, then layer on coleslaw, another patty, more barbecue sauce, and the top half of the bun. Serve alongside the fire roasted corn and garnish with fresh cilantro leaves.

Chef’s Insight

The secret to juicy burgers is to avoid overworking the meat during mixing and formation.

Notes

Pair this meal with a refreshing beer or iced tea for a true Southern grill experience.