Bollman Burgers

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Once upon a time, I got a text message from my husband. It contained pictures of two different seasonings and a message that said, “Please, pick these up, get buns, and sliced American and Provolone. I’m making super tonight.”

Umm… Should I be excited or scared?!?!

The seasonings were Weber’s Chicago Steak Seasoning and Famous Dave’s Steak and Burger Seasoning. And the burgers that my husband whipped up for supper that night – they were delish! We have dubbed these delicious burgers Bollman Burgers ,after their creator.

Bollman, the man not the burger, is one of our good friends who is something of a grill master. And his namesake burgers, with their unique blend of flavors from both the seasoning and cheese combos, have become a staple in our meal planning line up. 

Don’t forget the rules of food safety! Here is the short list:

1. Always, wash your hands before and after handling raw meat.
2. Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3. Always wash cutting boards and plates after having been in contact with raw meat.
4. Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.

Bollman Burgers

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Ingredients

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• 1 pound ground beef
• Weber Chicago Steak Seasoning
• Famous Dave’s Seasoning Steak & Burger
• Sliced Provolone cheese
• Buns of your choice
• Olive oil for brushing the buns
• Sliced American cheese

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Instructions

1. Preheat the grill with medium-high heat for 10 minutes.*
2. Divide ground beef mixture into 3 equal parts and shape into patties. Seasoning the meat before making the patties is my interpretation. Sprinkle the both sides of the patties liberally with each seasoning.
3. Place patties onto hot grill, cook for 3 minutes* on each side. Use a meat thermometer to make sure the burgers reach a safe and savory internal temperature of 160 degrees. If the burgers have not reached that safe and savory internal temperature, move them to indirect heat and continue to cook, flipping every couple of minutes until they hit that 160 mark. Turn the burners off and place one slice of provolone cheese on each patty, close the lid for a few minutes. Remove the patties from grill when cheese begins to melt.
4. Brush the inside of the buns with olive oil. Place the buns, inside up, under the broiler of your oven for 2-ish minutes or until they are lightly toasted. Remove buns from the oven and place one slice of American cheese on each bottom bun. To ensure proper cheese melt, try to time this step with the burgers getting done.
5. Assemble by placing the provolone covered burger on the American cheese covered bottom bun. Then, top with condiments of your choice (I think mayo is delightful on Bollman Burgers). Add the top bun and enjoy!

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Notes

• *Cooking temperatures and times are based on a gas grill.