Welcome to BBQPitboys.com: A Step-by-Step Guide to Making Perfect Strip Burgers

As we begin this cooking journey, we're excited to share with you our signature strip burgers recipe. But before we dive into the details, let's get one thing straight – when it comes to making great food, there's no substitute for patience and attention to detail. So, put on your barbecue shoes, grab a cup of coffee, and let's get started!

With a temperature of 36 degrees Fahrenheit, today is an ideal day for making strip burgers. We've got our ingredients ready, and the real magic begins with the preparation of our onion spread. Now, we know what you're thinking – "Why onions?" Well, my friends, this simple ingredient will elevate your dish from ordinary to extraordinary. So, let's get started by cutting up some real thin slices of a good onion. Yes, you read that right – use a real onion, not the pre-minced variety found in most supermarkets.

Next, we're going to heat up our black iron pan with a couple of tablespoons of butter and some olive oil. This is where the magic happens, folks! Once the pan is hot, add those onions and pack them in as much as possible. Place the cover on top, and let the sweet, caramelized goodness start to form. Now, here's the part where you need to take your time – this process can take anywhere from a beer or two to get it just right.

While our onions are cooking down, we're going to prepare the steaks for our burgers. Since these will be incorporated into the burger, we'll take some of the fat off the steaks and trim them up just a little bit. Don't worry; we won't waste any of that delicious meat! Now, slice those steaks into small chunks – about two or three inches in size – just like that.

Now it's time to add our ground chuck to the mix. We're using about two pounds of good-quality ground burger for this recipe. But feel free to adjust to your liking! Add a pinch of salt and pepper, and maybe some of your favorite beef seasoning to give it an extra kick. Now, throw those beautiful New York strip steak chunks right in there and mix it up real good.

But wait – we're not done yet! We've got one more secret ingredient that will take our burgers from great to legendary: the onion spread! Yes, you heard us right – spread a generous amount of that caramelized goodness all over the top of your burger. Trust us; it makes all the difference!

Of course, no strip burger would be complete without some cheese. We're using Swiss cheese for this recipe, but feel free to get creative and experiment with different types! And while we're at it, let's not forget about the buns – we'll toast them up just the way they like it.

Now that our burgers are almost done, let's talk condiments. What's your favorite way to dress a strip burger? Do you like a little mayo, maybe some sliced tomatoes or pickles? The possibilities are endless! We've got mayonnaise, fresh sliced tomatoes, and even jalapenos on hand – so go ahead, get creative!

As we pull our burgers off the grill, let's take a moment to appreciate the process. From onions to steaks, from buns to toppings, every ingredient plays a vital role in creating that perfect strip burger. And speaking of perfection, it's time to slice one of these babies up for you – all nice and tender, loaded with your favorite condiments.

And there you have it – our signature strip burgers recipe is complete! We hope you've enjoyed this step-by-step guide to making the perfect New York-style strip burger. Don't forget to check out BBQpitboys.com for more recipes and cooking tips to take your pit game to the next level. Happy grilling, everyone!

"WEBVTTKind: captionsLanguage: en(rocking, blues guitar music)♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ I got my Natural case♫ I've got the hogs on the run- Welcome to BBQPitboys.com.Today we're cooking up somestrip burgers at the pit.And it's easy to do, all right.It's 36 degrees Fahrenheit, perfect dayfor making up some strip burgers, now.What we have here is someNew York strip steaks.All right, you knowabout these, real tender.Perfect for a strip burger.Now for this recipe you're gonna needan onion spread, all right.Now we're gonna show you how to do thatand you start by cuttingup some real thin slicesof a good onion.Heat up your black iron pan with a coupleof tablespoons of butterand some olive oil.And throw those onions in there,as much as you can packin this black iron pan.Put the cover on, sweat them down.And this is a slowprocess to get them right.You got to take your time.It might take a beer or twoto get them the way you like.Oh man they look good.(metal clanks)All right, now.(metal scraping)Next thing you want to do istrim the steak a bit, all right?Since this is gonna beincorporated into the burgeryou can take some of this fat off.It's not gonna do you anygood inside the burger.So we'll just trim themup just a little bit.And what you're gonna do now isslice these steaks into small chunks,bite-sized chunks.Just like that, oh man.Looks good enough to eat already.In fact it is. (chuckles)This is some good eating right therewith just a little bit of salt and pepper.(easy, electric guitar music)Oh man.You getting hungry or what?(easy, electric guitar music)That's about the sizeof the chunks you want.All right now, let'sput all this together.Here we've got about twopounds of ground chuck.Good ground burger.We're gonna season them up a little bit.Here we're using some SPG,use some salt and pepperor your favorite beef seasoning.And we're gonna throw those beautifulNew York strip steak chunks right in thereand mix it up good.In here we've got about,eh, 3/4 cup of raisins.Oh yeah, raisins work.Whew, mm.Mix it up real good.And make your patties.You know how to do that.And we're making about3/4 to one pound pattieseach, real good size.Oh yeah.(upbeat guitar pop music)Now we really don't haveto show you how to do this,but Slash here's kind of enjoying himselfright there making these burgers.Just kick back and relax.Whew.Oh man.He's doing good.Now if you've never had aPit Boys strip burger beforeyou definitely got to check this out.This will be some realgood eating at your pit,whoa for sure.All right.The patties have been formed.We've got some indirect heat going on.That means the charcoal is on one sidebecause we're gonna do these indirect.And we're doing them indirect so the beef,the beef steak and theburger stays together.You do it too hot, too fastyou run the risk of blowing it apart.So we're gonna start indirectat a temperature of about350 degrees Farenheight.And this won't take(metal clanks)long to do.Now while we're waiting we're gonnamake that onion spread, right.And so you're gonna takethese grilled down onions,and it took us aboutwhew, maybe 25 minutesto get these onions right.And we're gonna put them in thoseproscillator machines, right? (chuckles)You're gonna grind it up good.Use what blender you have, right.(metal clinks)Now to kick it upwe've got some of our habanera Chipotle,that's optional, but welike a little bit of heatin that onion spread.Throw it in that(blender whirs)fancy ass machine.Puree it up.Whooee.And what you gotlooks like peanut butter, but nope.It's a beautiful Vidalia onion spread.All right.(metal clanks)Time to check these out.We're gonna flip them.Just like that.We're about maybe 15 minutes into this.These are good size burgersand they'll take a bit to do.Just flip them, get someeven cooking going on.Again we're stayingindirect and you can seehow everything is comingtogether real good. (chuckles)Can you smell that?It smells good!And if you can't you're onthe wrong channel, right.(upbeat guitar music)All right.(metal clangs)These strip burgers are just about done.(meat sizzles)We're just gonna put one side directjust a little bit, get a little bitmore char underneath.We want to serve thesekind of medium rare,medium would be fine.And now we're gonna take that onion spreadand spread it all over the top, whew.Oh yeah.I'm telling you.Nothing like strip burgers at the pit.(easy, funky music)And we just happened to have some cheese.We're using some Swiss cheese.This is optional but throwsome good cheese on these.Oh.And we're gonna toast up the buns a bit.You know all about this, right?(metal clangs)I told you it's real easy to do.And after a few minutes.(metal clanks)(meat sizzling)The buns have been toastedjust the way she likes it, right?And we're gonna pull these off the grill.Now of course,you can set these stripburgers up the way you want,your favorite condiments.Or no condiments at all.(utensil clatters)Look at that.Beautiful, melted cheese, toasted buns,strip burger.We have some fresh slicedtomatoes to throw on top.Mm.How about some pickles, yeah.Maybe some jalapenos.Yeah, maybe some lettuce tokeep the vegematics happy.Here we got some mayonnaise.Like I said, you dressthese strip burgers upthe way you want.That's what good living's about, right?(easy horns and beats music)Oh.(light synthesizer andheavy guitar chords music)Man.(light synthesizer andheavy guitar chords music)Now let us slice one of these up.Right down the middle(knife clatters)so you can check it out.Spread it.Look at that.The big chunks of strip steak.All nice and tender.Loaded with your favorite condiments.And of course as always we do apologizefor eating in front of you like this,but we call this Pit Master privilege.Go ahead, get the privilege.Get yourselves some New York strip steaks,some good burgerand you'll be eating your hearts out.(upbeat horns and guitar music)(fire roars)So the next time you're lookingfor a recipe for your pitcheck out BBQpitboys.com.(crow caws)\n"