The Story

As a short order cook during a misspent youth, this recipe was a three-meal staple: brunch, along with a Coca-Cola as a hangover cure, late lunch, sitting out on the “Dock of the Bay” during the afternoon break, and late supper with the crew in an empty dining room for a few cold brews.

Servings: 6


  • 2.5 lbs. Fresh Course Ground Chuck

  • 6 Thick Slices of Smoked Gouda

  • 6 Slices of Yellow Onion (Sliced Medium Thick)

  • 6 Kaiser Style Hard Rolls

  • Butter

Accompaniment & Sides:

Great with pommes frites. My choice of beverage depends on the time of day served. Brunch: Coke. Late lunch: Ale. Late supper: Guinness.

Quad Setup:

Full chimney of coal, hot fire, Quad with grill in place. Use the dome to melt the cheese.



  • Divide the meat into 6 equal balls.

  • Patty out the burgers about 4-5” in diameter.

  • Place onion slices and patties separately on a hot Quad grill.

  • The onions need to be grilled on both sides, just enough to soften but hold together.

  • Grill for 3-4 minutes, turning frequently, for medium doneness.

  • On the last turn, add the grilled onions and cheese slices on top of the burgers.

  • Cover the grill with the dome for about a minute to melt cheese.

  • Butter the Kaiser roll halves and toast on the grill.

  • Place burgers on the rolls and serve.