The Perfect Burger

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CHARLOTTE – As we approach our Independence Day on the 4th of July, backyards, pools and parks will be filled with the smells of a Cookout.  As red Solo cups are being filled with beverages and the grill starts to heat up, it’s time to make a Perfect Summer Burger.  To approach the Perfect Summer Burger, you won’t just slap regular ground beef on a plain grill…oh no… you will need a meat alchemy of short rib, brisket and chuck to create the base of this masterpiece.  But let’s not stop there, we need onions…… not raw, smelly onions, but caramelized onions seasoned with Worcestershire sauce (which in its profile has vinegar, molasses, anchovies, garlic, tamarind extract, chili pepper extract, cloves and an essence of magic…) And when it comes to the proper tomato, you need a beefsteak tomato that almost covers that patty itself.  You can make a burger, a melt or even a kofta- no matter what enjoy the process and have fun!  NOW- grab a cold Dr. Dank (see below) and put on a vinyl of Pink Floyd – “Animals” and expand your mind with “Pigs on a Wing”, “Dogs” and some “Sheep”!    Enjoy~

The Perfect Summer Burger (yield 8 Beautiful 8 oz. Burgers)

Prep Time: 15 Minutes | On the Table: 45 Minutes

1# Ground Beef Short Rib  | 1# Ground Beef Brisket  |  2# Ground Beef Chuck

1 tablespoon Black Pepper Milled  |  1 tablespoon Sea Salt

½ teaspoon of each- Garlic Powder, Onion Powder,  Thyme

8 Brioche Large Buns  |  8 slices of Colby-Jack Cheese  |  1 Farm Egg

2 tablespoons Dijon Mustard  |  6 tablespoons Dijon Mustard

2 tablespoons Worcestershire Sauce  |  8 Large Onion Slices  |  Sea Salt and Pepper

1 Large Tomato Cut into 8 thick Slices  |  8 Boston Bib Lettuce leaves

4 tablespoons Soft Butter  |  Sliced Bread and Butter Pickles


Your Favorite Steak Fries  |  Your Favorite Beer  |  Your Favorite Peeps

½ cup Heinze Ketchup  |  ½ cup Dukes Mayo  |  1 ½ tablespoon Apple Cider Vinegar  1 ½ Yellow Mustard  |  1 tablespoon Worcestershire Sauce  |  1 tablespoon Valentino


In a large stainless steel bowl, combine the three meats and the egg and fold gently- DO NOT OVERMIX!!  Divide into 8 portions and form into 6” wide patties.  Place these on a small cookie pan with parchment on the bottom and layer a small piece of parchment on top.  Place these in the cooler and let rest.

In a small bowl, place the salt, pepper, garlic powder, onion powder and thyme and mix well.  set aside.  Now- take your onions and soak in the Worcestershire sauce and a couple of teaspoons of salad oil and a pinch of the seasoning mixture.  Place the Dijon and mayo together and Alakazam!! You now have Dijonnaise spread!

Let’s get ready to SEAR on the Grill- place a cast iron skillet (you can grill instead if you want) and get it up to 500 degrees.  Season your patties on both sides with the seasoning mix and then carefully place these masterpieces on top the flaming hot cast iron.  Cook for 2-3 minutes per side, being careful not to burn the house down or to attract unwanted neighbors due to the smell of this work of art…  No seriously, cook to medium rare, add the Colby-jack to melt and then remove quickly onto a pan.  Add the onions and caramelize.  While you are juggling these feats of strength, spread the soft butter on the buns and toast on the grill part of the…grill.

For the fries- deep fry if possible, but baking at a high heat can do wonders as well.  make sure they are crispy!!  For the sauce, combine all of the ingredients from above and mix/blend well.

For service, place your grilled bun down first, followed by the Dijon-mayo mixture, then your beautiful patty, followed by your cheese, caramelized onions, pickles, lettuce and tomato.  Add the top of the brioche bun that has been again sauced with the Dijon-mayo mixture.  Toothpick the center and serve with your side of Fries, your dipping sauce and a cold brew.  I recommend Dr. Dank from Wicked Weed Brewing out of Asheville!  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!