You may wonder, why "Malo burger?" My neighbor, a lawyer, is an ardent defender of barbecuing as soon as the first nice days arrive.
Here is Mr. Malo's plea:
It's important, he says, that the burger not be subjected to too high a direct heat. With all the safety warnings requiring us to cook ground meat thoroughly, the burger will develop a crust and burn before reaching the desired doneness.
Always cook burgers over indirect heat and not right above the heat source.
For gas grills, light all the burners on high, then turn off the center one - place the burgers over the extinguished burner and close the lid.
For a charcoal barbecue, push the coals to the perimeter, then place the burgers in the center of the grill and cover.
Many people prepare their burgers with just a little salt and pepper, but you have to give them some flavor! No matter what the toppings, the beef has to be well seasoned. I'm providing quantities by spoonful: it's up to you to use a teaspoon or tablespoon to taste.
- Season the meat with the ingredients listed; form into patties; rub each burger well with olive oil.
- Cook according to the method described in the Chef's Note, turning half way through. The internal temperature should reach 70 °C (160 °F) .
- Sauté the sliced mushrooms in butter - not too much, since they should retain some texture.
- Cook the slices of bacon.
- Toast the buns.
- Layer in order: bun, mayonnaise, bacon, burger, cheese, mushrooms, bun.
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