Celebrate National Cheeseburger Day by grilling up a juicy cheeseburger for dinner!
Chef Johnny McAdams from Harmon’s shares a recipe worthy of National Cheeseburger Day.
Find all the ingredients you need for your perfect meal from Harmon’s! Find a store close to you at their website harmonsgrocery.com
Burgers
2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours *Planks are available at Harmons
Canola oil
1 ½ pounds ground chuck (80-percent lean)
Salt and black pepper
8 slices aged Cheddar
4 hamburger buns, split and lightly toasted
Remove the planks from the water and place them over direct heat for about 2 minutes per side.
Remove the planks from the grill and brush the top side with oil.
Divide the meat into 4 equal portions (about 6 ounces each).
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
Brush with canola oil and sprinkle with salt and pepper.
Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes.
Flip and cook until the second side is charred, about 3 minutes.
Place 2 burgers on each cedar plank.
Put the planks over indirect heat, top each with 2 slices of cheese.
Cover the grill to melt the cheese and finish cooking, about 5 minutes.
Put the burgers on the bottom buns and top each with barbeque sauce, mushrooms, grilled onions and the top bun. Use your creativity and top with your other favorite toppings: bacon, pickles, ketchup, mustard, the options are endless!
Grilled Mushrooms and Onions
4 Portobello mushrooms, stems removed
4 shiitake mushrooms, stems removed
2 onions, peeled and cut into 1/4-inch slices
Canola oil
Salt and freshly ground black pepper
Prepare grill for direct and indirect heat.
Brush the Portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper.
Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side.
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