The LimBurger

Throw off that cover and light a fire: Grilling season has begun. And it’s a good thing you’ll be out of doors, because this LimBurger needs room to breathe. Limburger’s strong odor may precede it’s taste, but I guarantee with each bite, this cheese will rise to the status of new favorite burger melt. (I know, I know, for those that did read my last post, I did say I don’t each much beef, but this experiment I just couldn’t pass up. This is small-farm grass-finished beef— no LFBT needed to fill this patty out).

Top this beef with old-world Limburger cheese and caramelized onions for a touch of sweetness. Condiments may be added, but I find the LimBurger altogether juicy, savory, creamy, and sweet enough on its own. Wash it down with a cold Weiss beer, and welcome summer.

The LimBurger

For the caramelized onions:
1 sweet onion thinly sliced
1t olive oil
1 tsp sugar
1/2 tsp salt

For the burgers:
1 lb ground beef (85% lean, grass-finished)
Salt and pepper to taste
Worcestershire sauce
4 oz. Limburger cheese.

Set a skillet on medium heat and add the olive oil, onions, sugar, and salt. After a minute, reduce the heat to medium-low and continue to cook the onions for 40 minutes, stirring occasionally, until caramelized.

While the onions soften and sweeten, prepare your grill. I prefer the charcoal grill over the gas grill for sake of taste (but a gas grill will do, too). For the charcoal grill, a chimney is invaluable—it will shave tens of minutes off the wait for the charcoals to reach optimum burn. Fill the chimney with charcoals all the way up. Crumple a piece of newspaper, set it directly underneath the chimney on the rack for the coals, and light it. Your briquettes should start to glow in ten minutes or so. This leaves you time to prepare your patties and give your onions a stir.

For the meat, add a couple pinches of salt and pepper and a couple dashes of worcestershire (but don’t put that bottle away). Run your fingers through the beef just enough to work in the seasonings. Now look at the size of your bun. Look at how much meat you have, and divide accordingly. I like a medium-sized patty, not too tall or the bun won’t be able to stand up to it. I made 3 patties from a pound of beef, making the patties 1-1/4” tall and 4″ in diameter.

Once the patties are ready, go check your grill. The briquettes should be glowing orange in the center, but not all the way to the top briquettes. Gently turn the chimney over, emptying the briquettes into the bottom of the grill and set your grill rack back on. Give your grill rack a good five-ten minutes to get good and hot. Then grab your patties, your worcestershire sauce, and a cold one to whet your appetite.

Set the patties on the grill, douse the top with worcestershire and let cook for 4-5 minutes, until the juices rise to the top of the burgers. Then flip them, add another generous splash of worcestershire and cook for another 4 minutes or until they are just about done to your liking (mine? On the medium rare side so that the center is a still a bit pink), then move them off to the side, away from direct heat.

Now, get that cheese ready. You might wonder why you’d save this task to the very end. Well, if you’ve ever dealt with Limburger, you’ll know you’ll want as little time between the unveiling and the eating as possible, or the smell will deter any bystanders. (However, keep this trick in mind if you want all the burgers to yourself.). Slice 2 1/8”-slices per burger (or 3 slices, depending on your burger diameter). Keep the rind on— it will just contain the cheese enough to keep it from running over the sides of the burger once it begins to melt.

Overlap the slices onto the center of the burger (just by a corner, so the burger is well covered) otherwise you’ll have cheese run-off. Then cover the grill and check on them in 1 minute. If the cheese is just trying to escape the confines of its rind, it’s done.

Set each burger on a bun with a layer of green-leaf lettuce (got to get that snappy crunch in), top with a spoonful of the caramelized onions. Then try to make it to the table before stealing a bite!