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Smoky Beef Platter Cheeseburger

A savory, plate-sized burger topped with your choice of cheese, sandwiched in a large crusty loaf of sourdough bread. Have fun garnishing this over-sized burger or offer a platter of garnishes for each person to customize their burger wedge.

Ingredients

  • 1 round loaf French sourdough bread (1 pound, about 9 inches in diameter)
  • 2 tbsps Crystal Farms® Butter, softened
  • 2 large eggs
  • 2 lbs lean ground beef
  • 3/4 cup finely chopped onion
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup low-sodium beef broth
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsps mesquite barbecue seasoning
  • 8 slices (6 oz) Crystal Farms Smoked Cheddar Cheese Slices
Recommended Crystal Farms Product Substitutions: Crystal Farms Muenster Cheese Slices

Instructions

  • Heat grill to high heat. Horizontally slice the bread in half with a long serrated knife. Spread butter over the cut sides.
  • Beat eggs in a large bowl with a fork; add beef, onion, breadcrumbs, broth, garlic, and barbecue seasoning. Gently mix until well blended. Line a large, flat baking sheet with waxed paper. Turn meat mixture out onto waxed paper; pat into a 10-inch round patty.
  • Lay the cut bread, buttered-side down, on the grill to toast until golden. Remove from grill and set aside.
  • To place burger on grill, carefully invert baking sheet holding both ends. Pull the waxed paper off the meat.
  • Cook patty about 7 minutes or until browned on bottom. To turn, slide the patty back onto the large baking sheet (use a second large flat baking sheet to help push). Lay the second baking sheet on top of the patty; invert and slide the burger back onto the grill, browned side up.
  • Cook for 7-9 minutes longer or until no longer pink in center. During the last few minutes of cooking, top the burger with Smoked Cheddar cheese slices or Muenster cheese slices. When burger is done, slide it back onto the baking sheet, then onto the bottom of the toasted bread. Cut the top of the bread into 8 wedges, then lay them on top of the burger to finish cutting the burger into wedges.

Chef's Tips & Suggestions: 

  • Serve a big pot of chili beans with the burger — heating them in the pan on the grill after the burger is done.
  • Barbecue sauce, chipotle mayonnaise, and lots of sliced ripe tomato, avocado, and thinly sliced red onion would be great condiments for this over-sized burger.

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