RAY’S HAMBURGER

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

Ingredients:

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.

Directions:

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.