Philipp’s Excellent Hamburgers

Intense smoky flavor is packed into these fantastic burgers

My daughter Kimmons and her good friend, Philipp have become very accomplished home cooks. While we were all together in Montana, they experimented with meringues, sour dough starter, cakes, German meatballs and most recently their version of Gordon Ramsey’s Smoky Pork Sliders. Philipp used ground beef from our local butcher- Perfect Cuts– which I think is the key to any great dish- high quality ingredients.

First, they made a delicous smoky BBQ sauce with onion, garlic, cider vinegar, smoked paprika, brown sugar and ketchup. Chef Ramsay uses Worcestershire which we were out of, so the sauce recipe is very forgiving.

Notes continue after recipe-

Shallots and bacon make these burgers worth the extra effort

Ingredients- makes 4 burgers

  • 4 strips of smoked bacon, chopped into one inch pieces

  • 1 TBSP olive oil

  • 1 shallot, peeled and minced

  • 1 tsp smoked paprika

  • Sea salt & ground pepper to taste- about 1 tsp each

  • 2 lbs ground beef, lean

  • For the BBQ sauce
  • 1 TBSP olive oil

  • 1 small onion, chopped fine

  • 2-3 garlic cloves, chopped fine

  • 1 heaping TBSP light brown sugar

  • 1 tsp smoked paprika

  • 1 TBSP apple cider vinegar

  • 6 TBSP ketchup

  • salt and pepper to taste- about 1/2 tsp each

Method- makes 4 burgers, totoal time 30 minutes

  • In a skillet on medium high heat, add olive oil. Saute onion & garlic until fragrant. Add in brown sugar. Cook another 2-3 minutes until onions are softened. Add in paprika and cook well. Stir in cider, ketchup and salt and pepper to taste. Check for seasonings- adjust salt and pepper if needed. Set aside in a small serving bowl.
  • In the same skillet, add in another TBSP of olive oil. Add bacon pieces and cook until crispy. Add in shallot and smoked paprika. Cook until shallots are are tender- about 3-4 minutes. Drain on paper towels.
  • In a large bowl, season beef with salt and pepper. Once bacon mixture is cool enough to handle, mix it into beef. Carefully form patties, but do not pack beef too tightly.
    Grill 4-5 minutes each side until internal temp is at least 160 degrees or more if you prefer a well done hamburger. Top with a sharp cheddar. Serve with BBQ sauce and toasted buns.
Our smorgasbord of grilled peaches & corn, cheeseburgers, homemade BBQ sauce and salad make for a perfect summer dinner.

Philipp and Kimmons used beef instead of pork and smoked bacon, also from Perfect Cuts. The original recipe calls for making sliders, but we made regular sized burgers without pan frying- just grilling.

Philipp is a former Division 1 athlete with a 6’6 frame and knows a thing or two about cooking beef, and a lot of it. Kimmons lived in a house with lots of hungry University of Washington rowers. She, as well, knows what it takes to feed a hungry crowd of athletes. I think you’ll agree, Philipp and Kimmons have perfected the hambuger with a little help from Chef Ramsay.

The burgers are melt in your mouth tender. A few extra steps are so worth it to up your summer BBQ game. Give these a try at your next back yard get together.

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