May is Burger Month, and this post is part of a fantastic burger grill giveaway hosted by Girl Carnivore, where we all try to outdo each other to produce the best burger imaginable . . .but the burger you’re about to see is all my own. (So are the inevitable opinions and tasteless jokes.)
Play along for a chance to win an impressive grilling package. The entry link is at the bottom of the post. Be sure to follow along every day for the entire month of May for chances to win the Ultimate Burger Grilling Giveaway and check Burgermonth.com daily for all of the tantalizing burgers.
This zesty burger is filled with cheese, smothered in a crispy cheese skirt, and surrounded by a cheese and pickle bun. So much cheese! And that dilly bun is amazing, with a surprisingly restrained dill undertone, although a generous amount of chopped dill pickle and some fresh dill is added to the dough. Even those who aren’t pickle fans will like this bun.
And it’s all about the bun for me. I mean, I’m The Rowdy Baker, not The Rowdy Grillmaster. Hamburgers are simply a wonderful excuse to scarf down big, fat, fresh buns!
We’ve had some munificent sponsors who have sent us products to try. What a kick!
One of our wonderful sponsors, Red Duck, sent me a bottle of their Red Duck Smoky Ketchup, and I added a lavish amount to the burger before grilling, along with some chopped onions and a dash of balsamic vinegar. The result was a mildly sweet, slightly savory burger. I drizzled a little more of the ketchup over my burger; it’s that good.
I could afford to be generous with the cheese, thanks to Cabot Cheese, who sent me six different varieties. They were all wonderful, even the (whooEEEE) Fiery Jack. Through experience I can assure you that the quality of your cheese really matters when making cheese skirts. I experimented, and my usual brand (which shall not be named) made a greasy mess.
And for the pièce de résistance, a bag of hickory chips arrived from Western BBQ Products, which made a huge difference in the flavor of my burgers. I didn’t know you could use them in a gas grill, but it turns out you can! I put some in a stainless bread pan and let the grill get all smoky before the burgers went in there. You’ll want to go to their website to see all of the tempting flavors. I’m dying to try the Maple, Pecan, and Jack Daniels chips. It’s like they know me!
| Cheesy Dilly Bun Burgers | Print |
- BUNS:
- 1 cup very warm water
- 1 package active-dry yeast
- 1 teaspoon sugar
- 1 egg
- ¼ cup milk powder
- ¼ cup oil (light olive, canola, peanut oil all work well)
- 3 cups bread flour
- 1 teaspoon salt
- 1 cup grated sharp cheddar cheese
- 1 large (or 4 spears) dill pickle (more to taste)
- 1 tablespoon chopped fresh dill (more to taste)
- pepper (optional)
- 1 cup water
- ¼ cup baking soda
- 1 egg
- BURGER:
- 2½ pounds lean ground Angus beef
- ⅓ cup Ketchup (I used Red Duck Organic Smoky Ketchup)
- ½ cup finely chopped sweet onion
- 1 tablespoon balsamic vinegar
- Coarsely ground black pepper, to taste
- 1 pound cheese, grated (I used Cabot Pepper Jack)
- Whatever condiments float your boat!
- BUNS: Prepare two large baking sheets by covering in parchment, or by greasing lightly.
- In a large bowl (a sturdy stand mixer with a dough hook is recommended), combine very warm water, sugar, and yeast. Let it sit until foamy - about 5 minutes.
- Add egg, milk powder, and oil. Mix well.
- Add flour and salt. Mix well and continue to knead by machine for 5-6 minutes (7-8 minutes on floured surface if kneading by hand).
- Mix in the grated cheese.
- Place dough in a greased bowl, turning to coat the surface. Cover and let rise in a warm place until doubled - about an hour.
- Quarter the dill pickle (or use pickle spears). With a sharp knife, remove the soft, seedy centers. Finely chop the remaining pickle. You should have about ½ cup of chopped pickles. Roll in several layers of paper towel and squeeze firmly to remove as much of the juice as possible.
- On floured surface work the chopped pickles and fresh dill into the dough, along with pepper if you choose to add it. (Dust with flour as you work, if necessary.) Divide dough into 8 equal pieces and form each into a ball, placing 4 on each prepared baking sheet.
- Press to flatten, using the palm of your hand or the bottom of a salad plate, aiming for 4 inches across. cover and allow to rise in a warm place until puffy - about 40 minutes.
- Heat oven to 375 F.
- In a small bowl, thoroughly whisk together the cup of water, the baking soda, and the egg. Using your hand, carefully pick up a bun and drop it top-down in the soda mixture.Remove quickly by gently pressing on one side as you lift the other, flipping it upright. Place it back on the baking sheet. Sprinkle with sesame seeds or cheese if you wish, and bake for 12-14 minutes, until top is a rich golden brown. Cool on baking racks.
- BURGERS:
- In a medium bowl, combine burger, ketchup, sweet onion, vinegar, and pepper. Divide into 12 equal portions.
- Flatten each into thin 5-inch patties. Place a small handful of grated cheese in the center of 6 patties. Cover each with one of the remaining patties, pressing edges together firmly. Using your hands, press around the outer edge, toward the center, creating a nice, round, plump patty. Cook to desired doneness.
- To create cheese skirt: place each cooked burger on greased (don't skip that step!) piece of foil. Place a large handful of cheese on the top and close the lid to the grill (or cover each patty with a foil tent). Check often - the cheese should be melted in a lovely pool around the burger. Once it starts to get crispy, remove from the heat.
- Construct your burger, adding whatever vegetables or condiments you like.
Chop one large dill pickle.
Once dough rises add chopped pickle, fresh dill, and pepper (optional). Combine, but be careful not to overwork your dill dough. (Snort) So many jokes regarding buns and dill dough. I know, I know. I’ll stop now.
Divide dill dough into eight equal pieces. I’m a nerd; I weigh them.
Form into balls and flatten on baking sheet.
Once the buns have risen, dip in baking soda mixture. Be careful – don’t squeeeeze!
Add goodies to your meat. Here’s the Red Duck Ketchup going in.
Make twelve thin patties. Add cheese to six of them.
Cover with the remaining patties and pinch the edges.
Grill your burgers, then set each one on a greased piece of foil. Cover with a mound of cheese.
Crispy cheese skirt.
Check out Burgermonth.com to get your daily fix of burger creations, then enter a Rafflecopter giveaway for a chance to win the Ultimate Burger Grilling Giveaway! Here’s a peek at the goodies:
Each day there are several blogs scheduled with over-the-top, juicy, irresistible burgers. Keep an eye out for recipes from the following burger fans:
🍔 Girl Carnivore 🍔 A Kitchen Hoor’s Adventures 🍔 A Simple Pantry 🍔 Abra’s Kitchen 🍔 AcadiaTwo’s Kitchen Antics 🍔 An Affair from the Heart 🍔 Bakersbeans 🍔 Betsi’s World 🍔Caroline’s Cooking 🍔 Cindy’s Recipes and Writings 🍔 City Living Boston 🍔 Cluttercafe 🍔 Cooking With Carlee 🍔 Convos with Karen 🍔Daily Dish Recipes 🍔 Dance Around The Kitchen 🍔 Dixie Chik Cooks 🍔 Dizzy Busy and Hungry 🍔 Doodlecraft 🍔 Everyday Eileen 🍔 Family Around the Table 🍔 Family Food on the Table 🍔 Family Spice 🍔Farmwife Feeds 🍔Food Above Gold 🍔 For the Love of Food 🍔 Grillax.com 🍔 Grilling Montana 🍔 Grumpy’s Honeybunch 🍔 Hezzi-D’s Books and Cooks 🍔 Honeybunch Hunts 🍔 HORNS BBQ 🍔 Intelligent Domestications 🍔 It Is a Keeper 🍔 Jolene’s Recipe Journal 🍔 Jonesin For Taste 🍔 Juggling Act Mama 🍔 Karen’s Kitchen Stories 🍔 Kate’s Recipe Box 🍔 Krazy Kitchen Mom 🍔 Life Anchored 🍔 Life of a Ginger 🍔 Mildly Meandering 🍔 Miss in the KItchen 🍔 Palatable Pastime 🍔 Pastry Chef Online 🍔 Perspective Portions 🍔 Plowing Through Life 🍔 PNW Eats 🍔 Pook’s Pantry 🍔 Real Life With Dad 🍔 Sarah’s Cucina Bella 🍔 Seduction In The Kitchen 🍔 Simple and Savory 🍔 Souffle Bombay 🍔 Spiced 🍔 Spoonabilities 🍔 Strawberry Blondie Kitchen 🍔 SueBee Homemaker 🍔 Sumptuous Spoonfuls 🍔 Sweet ReciPeas 🍔 Swirls of Flavor 🍔 Take Two Tapas 🍔 Tampa Cake Girl 🍔 Taste And See 🍔 The Baking Fairy 🍔 The Beard and The Baker 🍔 The Complete Savorist 🍔 The Crumby Kitchen 🍔 The Heritage Cookbook Project 🍔 The Keto Guy 🍔 The Redhead Baker 🍔 The Rowdy Baker 🍔 The Schmidty Wife 🍔 The Shirley Journey 🍔 The Spiffy Cookie 🍔 This Farm Girl Cooks 🍔 Thyme for Cocktails 🍔 We are not Martha 🍔 Well Fed Baker 🍔 West Via Midwest 🍔 What’s Cooking Italian Style Cuisine 🍔 Who Needs A Cape? 🍔 Wildflour’s Cottage Kitchen 🍔 Wok & Skillet 🍔 Zest & Simmer 🍔
I’d like to offer a great big thank you (mwah!) to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ. You made this so exciting!
And now, it’s back to sugar and flour.
Lorinda
This is fabulous! I’m planning to try this burger. But I can see this might not be the best choice to serve to someone new in your life, say, a cute date or a new boss. That first impression would certainly be a wow, but it’d be hard to eat this while trying to win someone over. Any tips for eating the skirt?
Yes – you just fold it up onto the burger and replace the top. That’s why it isn’t stacked to the sky!
Those buns. I’m in love with those buns!! And that cheese skirt!! The whole thing is making me drool. Can’t wait to try it.
I’m new to cheese skirts but man, am I a fan! You’ll love those buns. Thanks for coming by and commenting!
Sounds really yummy. I know what I’m making for lunch this weekend….
Thank you! These buns are really easy to make, and so much better than any you can get in the store. Okay, in all fairness, I haven’t seen a lot of pickle buns in the store . . . .