The Baron’s Gil Burger – Baron

Start the grill with about 3/4 a bag of mesquite charcoal. I use a 5 gallon pear cactus burner and it only takes 3 minutes to begin cooking. No charcoal lighter fluid for this Redneck.

Clean the grates well and close the lid to preheat the cast-iron. If you don’t cook on cast-iron, well shame on you.

I use 8 lbs. of fresh ground chuck 75 to 80 percent lean to 25 to 20 percent fat for 6 people. Go to a meat market and buy the fresh ground not the grocery week old stuff. Shape the hamburger using your hands into a 3/4 lb. round ball and then using your palms flatten the ball into a 6 inch 1/2 thick roundish paddy. Use your thumbs to depress the center about a 2.5 inch depression into the paddy.

Generously use fresh ground pepper and a course salt to season both sides of the paddies. Layer in an aluminum throw away pan with foil between each layer.

Cut two large sweet onions into thin round slices using your favorite easily swung large knife and place in a one gallon freezer bag with 2 table spoons of salt. The salt will help pull moisture from the onions.

Cut some fresh jalapenos into 1/4 inch rounds. Don’t de-seed them.

Use an onion and vegetable oil to season the grates. Add the burger paddies above the one two three ouch coals and layer the onions over top of the paddies.

After about 2 to 3 minutes pull the onion off and do a quarter turn to get some nice grill marks. Relay the onions. After another 2 to 3 minutes.
Remove the onions again and flip the burgers. Relay the onions and add the jalapeno rounds in the sizzling burger grease on top of each burger. The top of each burger should be a bright brick red color.

Pull the onions and jalapenos and if you so choose add your favorite cheese. Use the safe zone (see below) to let the cheese melt into your burger.
Watch for flare ups as the grease hits the coals and have a safe zone for the burgers on the grill off the coals.

Take your favorite rolls or buns, baste with butter and grill over the coals. Watch this like a hawk as the grilling time is very short.
Let stand for 2 to 3 minutes tented with foil and then serve. Build your own with all the normal stuff but the sautéed onions add a rich flavor and the caramelized jalapenos will have a good kick. The jalapenos will turn a brilliant emerald green when cooked properly.

I forgot the most important part of this – DON’T SQUISH THE BURGERS EVER!!!