The Outlaw Cheeseburger

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by Milisa of Miss in the Kitchen

Ever hear of Butch Cassidy, the Sundance Kid and their Hole-in-the-Wall Gang?

Of course you have, their Outlaw Cave is located at the Hole-in-the-Wall, not too far from our Wyoming cattle ranch.

The history is quite rich in these parts and I never tire of hearing and reading about it. You know what else I never tire of? Eating juicy cheeseburgers! Honestly, we eat cheeseburgers almost every day for lunch and sometimes for supper too. So, I consider myself a burger expert or connoisseur if you will. I like to use grass-fed beef, because it’s what we raise, just use the best ground beef you have available and never, ever skimp on the cheese!

We are talking CHEESE-burgers here, so I have a delicious Wisconsin Swiss for these burgers topped with my very own spiced-up mayo. Grilling season is upon us and this is one tasty burger to kick off the season. Now get your grill out and get busy!

The Outlaw Cheeseburger

Serves 4

Cheeseburger

1 lb. lean ground beef
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon granulated garlic
2 tablespoons barbecue sauce
4 hamburger buns
4 slices Wisconsin Swiss cheese
Lettuce, sliced tomatoes optional for toppings

Mayonnaise

1 medium red onion, sliced
1 jalapeno seeded, sliced
2 garlic cloves, sliced in half
2 tablespoons olive oil
1 cup mayonnaise
1 teaspoon Worcestershire sauce

Preheat oven to 350 F. Separate onion slices into rings and place on a baking sheet with sliced jalapeño and garlic, pour olive oil over all and toss to coat. Bake for 20 minutes or until onions just start to brown. Remove from oven and allow to cool.

Pour onion mixture into a food processor (I used my mini chopper) and pulse until chopped pretty finely but not pureed. Spoon into a bowl with mayo and Worcestershire sauce and stir until well combined. Cover and refrigerate until ready to use. (Will keep for a day or two in the refrigerator in a sealed container.)

Form ground beef into four equal patties, sprinkle each side with salt, pepper and garlic. Cook on grill for about 6 minutes per side or until cooked through. Just before burgers are done brush lightly with barbecue sauce. Layer cheese over burgers and allow to melt. Remove from grill.

Toast hamburger buns lightly, spread each side with roasted red onion-jalapeño mayo, top with cheeseburger patty and other desired toppings.

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