Beaver Street Burgers Recipes

Steps:

• Preheat your grill to medium-high heat.
• In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
• Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese.
• Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
• Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired.
• Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.

Steps:

• Pour about 2 cups boiling water over the dried tomatoes to reconstitute. Cover and soak until the tomatoes are soft, about 30 minutes. Drain off the remaining water, reserving 2 tablespoons of the tomato "liquor," and chop tomatoes. If using beef chuck roast, cut meat into 1-inch strips. Grind in a meat grinder using the biggest hole grinder plate (3/8-inch). Preheat a grill. In a medium bowl, combine the ground chuck or ground beef, basil, garlic, reconstituted tomatoes, salt, pepper, and sun-dried tomato liquor. Combine well and grind, using the smallest hole on the grinder plate, and form into 8 patties. Grill over hot coals to desired doneness and serve with sliced Havarti cheese, Basil Pesto Mayonnaise, lettuce, onion slices, and crusty French rolls. Basil Pesto Mayonnaise: Combine mayonnaise and pesto well.