With Father’s Day coming this weekend my mind turns toward all things manly: meat, grilling, fishing, meat, camping, meat, sports, after shave and meat. I’m not sure why men are pegged with desiring 30 ounce steaks and portions fit-for-four but it does lend itself to the opportunity for indulgent foods to grill.
We typically get out into nature for Father’s Day. We’ve taken fishing picnics, gone on hikes and always do some good cooking. I have to say the most memorable for me in my family was two years ago when my son was 8. He’s very creative and always an instigator of great games and fun he makes up himself for holidays.
Note: if you happen to work for Social Services, I feel quite confident this post will not be of interest to you and you can stop reading now.
On this particular Father’s Day he came up with a game in which my husband would be blindfolded and taste test about 20 beverages. If he named them correctly all was good; if incorrect he had to drop and do 20 pushups. No pressure.
The drinks ranged from chocolate and strawberry milk to Jagermeister and other airplane bottle liquor, to prune juice. It was a rigorous course of beverages which my husband took in stride, with great spirit and humor and I’ll note mastered without many pushups (not sure what to conclude from that triumph).
This year I expect will be a bit less eventful on the hydration front but plans for grilling already have commenced. Though we don’t eat a great deal of meat nothing hits the spot better than a big, juicy grilled burger.
Loving spicy flavors of the southwest, a full loaded Southwestern Bacon Cheeseburger seems just the ticket. Instead of piling everything on top, the green chilies and cheese are mixed in with the grass-feed beef and chorizo for a kick!
TIPS FOR GRILLING THE BEST BURGERS:
Check out our Ultimate Burger Grill Guide for tips to make the perfect burger!
Southwestern Bacon Cheeseburgers
- 1 ½ pounds 85% lean Ground Beef (I prefer grass-fed, natural/organic ground beef)
- ½ pound ground Chorizo
- 1 cup Monterey Jack cheese , grated
- 1 4- ounce can Green Chilies , diced (mild or hot; choose your heat preference) and drained
- 1 medium Red Onion , sliced ¼ inch thick (vertically)
- 6-8 slices Smoked Bacon , cooked through but not until crisp
- Olive oil for grilling
- Hamburger Buns (we use Udi’s Gluten Free hamburger buns)
- Suggested condiments: Guacamole , Chipotle Mayonnaise, Homemade Ketchup
- In a large bowl combine the ground beef, chorizo, green chilies and grated cheese. Mix thoroughly. Form into four fat patties with the same diameter as the hamburger buns (they will be almost an inch thick/high). Place on a plate or baking sheet, cover with plastic wrap and place in the refrigerator for at least an hour to chill.
- Heat a gas grill to High. Once fully heated brush the grill clean with a grill brush tool. Divide the hamburger buns to tops and bottoms; place the inside of each half face down on the grill to mark the buns and warm them (30 seconds to a minute; check frequently so they do not burn). Set aside.
- Lightly brush both sides of the onion slices with olive oil. Place full slices onto the grill and close the lid. Grill slices well on the first side then turn over, being careful to keep the slices intact as much as possible. Grill onions until they are translucent with grill markings (about 10 minutes). Remove from grill and set aside.
- Brush grill once more. Lightly brush each side of the chilled hamburger patties with olive oil. Place them onto the grill allowing space between them. Close the lid of the grill and allow them to cook for 3 minutes and develop a good sear.
- With a grill spatula, gently turn the burgers over. Close lid and allow the burgers to cook an additional 6-8 minutes, checking for doneness by the burger color (should be browned and opaque), any juices coming from the burger naturally being clear (note: the chorizo can lend an orange tint to the juice) and lastly checking for an internal temperature of 160 degrees. Remove burgers and place them on a clean plate for 5 minutes to rest.