Veggie Sub Burgers
By no means is this a veggie burger One day I was eating my favorite veggie sub at work and the thought occurred to me that the sandwich filling would make a fantastic burger topping I was right this is our new favorite way to have a burger
By no means is this a veggie burger One day I was eating my favorite veggie sub at work and the thought occurred to me that the sandwich filling would make a fantastic burger topping I was right this is our new favorite way to have a burger
- 6 slices swiss cheese
- mayonnaise
- dried oregano
- 2 lbs ground chuck
- 2 tablespoons mccormick grill mates worcestershire pub burger s
- 6 kaiser rolls split and toasted
- 6 slices provolone cheese
- 1 cup shredded lettuce (season with salt and pepper)
- 1/2 onion, sliced
- 1/2 green bell pepper sliced
- 1 tomato, sliced
- pickles
- lenny~quotes hot red pepper relish
- Carbohydrate 43.1718214191928 g
- Cholesterol 168.16591282869 mg
- Fat 62.0824712697414 g
- Fiber 2.08987329920706 g
- Protein 48.2123916924131 g
- Saturated Fat 24.1358910517531 g
- Serving Size 1 1 burger (371g)
- Sodium 1104.16133213078 mg
- Sugar 41.0819481199857 g
- Trans Fat 16.5227296775983 g
- Calories 931 calories
Step-by-step
- Preheat a charcoal grill to 450-500f.
- Mix the ground beef and burger seasoning together. Divide into 6 equal portions and form into patties about 1" thick and 4-5" in diameter.
- Grill over direct heat until juices begin to pool on top, about 3-4 inutes. Flip the burgers and cook until they reach an internal temp of 165f, about 3-4 minutes. Top with cheese in the last minute.
- Top with the fixings.
- Note about internal temps: I advise against cooking burgers below 165f UNLESS you sterilize and grind the beef yourself.
Standard diner hamburgers rely on ketchup and mustard for acidity, but this adaptation borrows its flavor profile entirely from Italian sub shops. Ground chuck patties replace traditional deli meats while retaining the specific combination of shredded lettuce, sliced onions, peppers, and hot pepper relish. Grilling over a hot charcoal fire between 450 and 500 degrees Fahrenheit renders fat quickly, creating a charred exterior crust that standard flat-top griddles struggle to replicate. Form the beef into patties measuring four to five inches in diameter and one inch thick to prevent rapid overcooking over direct flames. Watch for juices pooling on the upper surface of the meat before flipping, which signals that the interior has developed proper sear lines. Melting both Swiss and provolone cheese simultaneously during the final minute of cooking provides a rich dairy barrier that shields the beef from moisture. Swapping out the mayonnaise for oil-and-vinegar dressings will alter the moisture balance and cause toasted kaiser rolls to become soggy much faster. Cook the ground beef to an internal temperature of 165 degrees Fahrenheit unless you grind the chuck yourself at home. Toasting the split rolls prior to assembly adds structural integrity necessary to support heavy layers of sliced tomatoes and pickles.
