While growing up, I loved to watch my dad cooking in the kitchen.  He had a passion for turning the ordinary into extraordinary.  Whether simple or more involved, dad's meals were always a welcome treat around our house.  Everything he cooked had his special signature flavors, favorite spices and ingredients, making your mouth water and drawing you to the irresistable aromas that filled our house. 

My six sibs and I would often find ourselves in the kitchen, swirling around dad, begging to taste whatever he was cooking.  Upon his insistence that we leave the "master" alone to prepare our meal, he was often heard saying, "Children are to be seen and not heard."  Although in most cases, he wanted his space and herded us out of the kitchen till everything was ready.

Burgers were a year round staple, whether barbequed on the grill, broiled or pan fried in his big black iron skillet, the latter being my dad's favorite implement of culinary preparation.  From fried eggs on Sundays to his famous pot roast on special occasions, his heavy iron skillet was often at the ready.

Dad loved burgers and experimented with many variations and ingredients to continually perfect the family favorite.  His secret was in the center, where a variety of goodies would be found after biting into the coveted middle. 

I will share 2 recipes:  my personal favorite 'title burger' as well as Big Gray's original best:  "Secret in the center burger."

Recipe 1.   "Big Gray's Secret in the Center Burger"

2 lbs. ground beef (not too lean as the flavor is in the fat and most will cook out)

1 tablespoon Morton Seasoning Blend (or Lowery Seasoning Salt)

1/2 teaspoon Black pepper

3 tablespoons ketchup

1 tablespoon yellow mustard

1 cup chopped red onion

1 cup chopped dill pickles (set aside)

2 cups shredded or crumbled cedar cheese (set aside)

Head of crisp iceberg lettece, cleaned, drained and sectioned in large lettece leaves

Thinly sliced ripe tomato rounds

In a large mixing bowl, combine the ground beef, seasonings, S & P, ketchup, mustard and chopped onion and mix well.  Make burger patties, large and thin, allowing for space for stuffing with chopped pickles and shredded cheese. Simple sprinkle the top of first patty with above and top with second pattie.  Place two patties together, concealing the secret center, form into a firmly packed burger patty, making sure the meat completely covers the center and flatten for cooking.

Use a large heavy skillet (black iron works great or other heavy or non-stick skillet) and place the patties inside, using medium heat to cook through. 

Be sure to use a splatter shield to prevent grease from taking flight all over your stove. Flip the burgers half way, about 5 minutes per side or longer if patties are thicker, for medium (pink) meat and to ensure the cheesey center is melted through.  (You're gonna love this!)

Note:  You can also broil in the oven on foil covered baking pan, turning once to cook throughout and melt the center as above.

Place cooked patties on a plate with paper towels to absorb any excess grease, then transfer to heated platter to serve family style. 

Compliment with warm burger buns, condiments and a plate with the lettece leaves and sliced tomatoes.

                                                         *

Recipe 2.  "Big Gray's Gorgonzola & Bacon Bonanza Burger"

My favorite of all burgers, I have applied a few of my own upgrades.

2 lbs. ground beef (not too lean as in above)

1 tablespoon Morton Seasoning Blend

1/2 teaspoon Beau Monde (celery seasoning)

1 teaspon Worcestershire Sauce

1/2 teaspoon Soy Sauce

1 teaspoon finely cracked black pepper

Note: no salt, the above sauces are high enough in sodium

1 bunch Scallions (green onions) finely chopped, both whites and trimmed greens. (set aside)

half to 3/4 package of Bacon, cooked crispy, drained and crumbled. (set aside)

2 cups crumbled Gorgonzola cheese (set aside)

1 bunch of Romaine Lettece for garnish

Sliced tomatoes optional

Onion Rolls (buns)

Prepare mixture as above, allowing room between the patties for the Gorgonola, Bacon and Scallions, forming into firm patties for cooking on stove top as avove or in the broiler.

Note:  These oozy burgers do not fare well on the BBQ as the juicy contents can drip down on the grill and catch fire.  Burned cheese on your BBQ elements is a bear to clean.  Otherwise, you can use heavy foil on the grill but it kills the purpose of open grilling and the great grill lines we love to see on regular hamburgers.

My cooking preference for this recipe is to broil and contain the mess on one foil covered baking pan.  My dad's use of the large black iron skillet with splatter shield is also very good as it seals in the burger juices the best, needing only a little draining on paper towels after cooking.

Serve family style as above, offering a plate of Romaine lettece leaves, sliced tomatoes and condiments for personal preference and a little individual "doctoring up" of these amazing burgers.

Suggestion:  Use cloth napkins or heavy duty dinner napkins as these burgers are messy good!

Serves 6-8 per recipe

"Big Gray" is the name affectionately given to our dad when his once shiny dark brown hair turned suddenly gray.

* * *  In memory of our wonderful dad, who loved to cook like a master chef for his family and friends.

           A very happy and delicious Memorial Day to all!!!