Instead of barbecue sauce, you can use Tabasco but it is wise to use it in moderation. Taste, like class, is a subtle thing and can never be loud or gaudy. This cheeseburger is the recipe my children grew up with. It didn’t seem to harm them and I still use it regularly.
- 1-1/2 lb (450-700 grams) ground beef
- 1/4 cup finely chopped onion
- Prepared barbecue sauce
- 4 slices process cheese
- 4 crusty rolls, split
- 1 slice of bread, crusts trimmed and soaked in milk
- 1 egg, whisked
In large bowl, combine ground beef, onion, milk-soaked bread (broken into pieces) and whisked egg, mixing lightly but thoroughly. Shape into four 3/4″ (18mm) thick patties.
Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink, turning after 7 minutes. About 1 minute before burgers are done, brush with barbecue sauce. Top with cheese.
Line bottom of each roll with lettuce and tomato; top with Dave’s Barbecue Cheeseburger.
The inclusion of pieces of milk-soaked bread will create a larger, moister patty when cooked. If you prefer a dry patty, do not add the bread.