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Stone Grilled Butter Burgers - 'nuff said!

Stone Grilled Butter Burgers - from Ted Reader's award-winning Gastro Grilling Cookbook

I love burgers! I love 'em so much I even wrote a whole book on the subject.
I even went as far as securing a Guinness Book of World Records for the
World's Largest Commercially Available Hamburger. At that time my record
stood at 590 pounds. For me, the quest for the ultimate burger has been
lifelong. Until now! But first my story.

Years ago I wrote a recipe for Better Butter Burgers. They were pretty darn
tasty and fans have told me for years that they love that burger. Well I
like it too but I wanted it to be even better. But in order to do that, I
needed to: 1. grind my own meat and 2. not grill it but 'stone grill' it.
Even heat, buttery sizzle, no big greasy flare-ups just nice and easy
cooking on a stone. Trust me this recipe rocks. Makes 12

Cooling rack
Cookie sheet
Meat grinder with grinding blade and 1/8" grinding plate
Grilling stone

3 pounds of beef chuck
2 sticks of cold butter

Honey Mustard Onions
2 large sweet onions, thinly sliced
4 cloves of garlic minced
Salt and freshly ground black pepper to taste
A drizzle of canola oil
2 tablespoons of prepared yellow mustard
1 tablespoon of honey
1 ounce of Jim Beam

Woozy Mop
10 cloves of garlic, minced
1 teaspoon of freshly ground black pepper
1 teaspoon of kosher salt
1 tablespoon of mirin
3 tablespoons of Worcestershire sauce
2 tablespoons of canola oil

12 buns
12 slices of Swiss cheese (optional)

Go to your local butcher and get a few pounds of beef chuck.  Unwrap the
beef chuck and pat it dry with paper towels. Place beef on a cooling rack
over a cookie sheet and place into the refrigerator for at least 4-6 hours
(overnight is best) to allow the meat to air dry a little. This reduces the
moisture in your ground meat and allows for a burger that is not to wet and

Set up your meat grinder according to manufacturer's instructions.

Cut the beef chuck into 1 to 2-inch chunks. Cut both sticks of cold butter
into ½-inch cubes. Keep the butter cold as it will grind more easily. Grind
the beef chuck and 1 stick worth of cubed cold butter together, alternating
between a few chunks of meat and a little butter. This way the butter grinds
right into the meat. Once all the meat has been ground once, give it a quick
stir or mix and then grind it again. Place ground meat back into the
refrigerator and allow it to rest.

While the ground beef and butter mixture is resting, prepare the Honey
Mustard Onions. Slice the onions and place them into a bowl. Add the garlic,
salt and freshly ground black pepper to taste. Drizzle with a little canola
oil. Set aside.

In a bowl, whisk together the mustard, honey and bourbon. Set aside.

Prepare the Woozy Mop. In a bowl combine garlic, pepper, salt, mirin,
Worcestershire sauce and canola oil. Stir, this should be a little slushy.
Set aside.

Fire up your grill to 350-450ºF.

Place your grilling stone directly over your fire source The stone should
sizzle with the drop of a little knob of butter onto it. Be careful not to
overheat the stone because it can still burn your food.

Open grill lid and drop a teaspoon of butter onto the hot stone. As it melts
and sizzles add the onion mixture on the stone. Using a pair of tongs to
spread the onions into an even layer. Let the onions sizzle for a few
minutes then give them a stir with the tongs. Turn them so that they start
to brown on all sides.

Drizzle sautéed onions with the mustard honey bourbon mixture. Stir and
season to taste with a little salt and freshly ground black pepper. Set
onions aside in a small bowl or corner of the stone. Keep warm.

While the onions are sautéing, scoop the ground meat mixture into 3-4 ounce
balls. Don't over pack them, gently press the meat together. Drop another
few cubes of butter onto the hot stone and place and top with 4-6 burgers.
Using a flat sturdy spatula, press the balls of meat to flatten. Don't
squish them too much. Just a little so that they are flat on the top and
thick in the middle. Grill stone butter burgers for 3-5 minutes until the
burger is browned evenly on the bottom side. Flip the burgers over adding a
cube or two of extra butter if needed.

Baste a little Woozy Mop mixture over the top of each burger. Continue to
grill stone the burgers for 3-5 more minutes until just cooked through and
still juicy. When the burgers are almost done, toast your buns on the grill
or grill stone for 1-2 minutes until lightly browned and crisp.

Place burger on bun, top with sautéed honey bourbon mustard onions and add
your favorite burger garnishes. Some of my favorite are: melted Swiss
cheese, mayonnaise, thinly sliced raw jalapeno peppers and thinly sliced raw
red onions.

Do not squish or press the burgers while they are cooking. Leave them be.
Every time you want to push, press, squish and/or cut the burger, go have a
sip of your beer or cocktail instead. This will make for a juicier burger.

This recipe calls for grinding your own beef. If you do not have a meat
grinder readily available, you can still prepare this recipe. When using
butcher or grocery store bought ground beef you will need to soften the
butter slightly before mixing it into the cold ground beef. This will allow
for an even coating of butter on the meat. Proceed with the same cooking