Grilled Cheeseburgers on the Smoke-Less Fire Pit
A fantastic grilled taste truly adds an extra kick to this American classic. Lightly charred grilled cheeseburgers are extremely easy to make – simply combine the best possible ground beef you can find with some high quality bottled barbecue sauce, Dijon mustard, and spices. Barbecue sauce can be replaced with one tablespoon of Worcestershire sauce or you can even add a pinch of chili powder for a nice, spicy twist. Cheeseburgers are traditionally served with a slice of Cheddar cheese on top of the burger, tomatoes, and lettuce. Naturally, you can add some onions, cabbage, pickles, or even thinly sliced peppers. Basically, every vegetable you have on hand will work perfectly. For this recipe, I have decided to go with the fresh vegetables. However, grilling the onions (even tomatoes) for a couple of minutes before putting the grilled cheeseburgers together will give you a fantastic smoky effect you will absolutely adore. Cooking over a nearly smokeless Breeo fire pit allows for super high heat and consistent temperature across the grilling area, allowing the burgers to come out just right. Finally, serve your cheeseburgers with a good portion of French fries and enjoy!
2 lbs ground beef
1 tbsp Dijon mustard
1 tbsp high-quality bottled barbecue sauce
2 tsp pink Himalayan salt
8 slices Cheddar cheese
½ purple cabbage head, shredded
2 medium-sized tomatoes, sliced
8 lettuce leaves
1 purple onion, sliced
Freshly ground black pepper to taste
8 burger buns
In a large mixing bowl, combine together ground beef, Dijon mustard, barbecue sauce, salt, and pepper. Mix all well and shape 1-inch thick patties. Refrigerate for 25-30 minutes.
Now, prepare the vegetables. Peel and slice onions. Sprinkle with some salt and set aside.
Now shred the cabbage. Remove the loose outer leaves and rinse well. Place on a large cutting board and remove the bottom stem. Slice the cabbage head in half and thinly slice into strips. Transfer to a large sieve and generously sprinkle with some salt. Let it sit for 10 minutes. Rinse well and gently squeeze with your hands. Set aside.
Thoroughly rinse the lettuce under cold running water and let it drain in a large sieve. Rinse and slice tomatoes. Set aside.
Now, prepare your Breeo fire pit. Using a kitchen brush, generously grease the grill with oil. Add a couple of small, dry branches and start the fire using some wooden matches. Let the branches burn for a minute or two and then add hardwood logs, one at the time. Allow the fire to burn for about 15-20 minutes before adding the meat.
Remove the meat from the refrigerator and gently place on the grill. Grill for 4-5 minutes or until browned on one side. Carefully flip your burgers and continue to grill for another 2-3 minutes or until desired doneness. Remove from the grill and transfer to a large platter. Set aside.
Now, slice each hamburger bun lengthwise and toast on the grill. Place shredded cabbage on each bun top with burgers, cheese, sliced tomato, onions, and lettuce. Optionally, sprinkle with some more salt, freshly ground black pepper, red pepper flakes, or some dried herbs.
Serve cheeseburgers with some french fries, baked potatoes, or barbecue sauce.