Campfire Cooking

Ranger Vick's Old Fashioned Cast Ironed Cooked Country Camping Classic 50/50 “Animal Style” Cheeseburger

Ingredients

• 1 lb ground meat - any type can work, but for best results use ground beef, pronghorn antelope or elk

• 1 lb ground Italian sausage

• 1 large sweet Vidalia onion

• 6 Brioche buns

• 6 slices extra sharp cheddar cheese

• Extra Virgin Olive Oil

• Salt

• Pepper

• Mustard

Directions

1. Pre-heat the cast iron pan on a low flame. Add a thin layer of oil to the pan.

2. While the pan is pre-heating, begin combining the ground meat and sausage. Ensure an even blending of the meats. Once mixed, form 6 patties.

3. Cut the Vidalia into thin strips and add it to the pan. Season lightly with salt and pepper. Pro Tip: A little goes a long way and you don’t want to mask the oniony sweetness!

4. Place the burger patties on top of the onions in the pan. This will allow the essence of the onion to intertwine with the meats.

5. Savor the aroma as dinner cooks.

6. RESIST THE TEMPTATION TO EXCESSIVLY FLIP THE BURGERS. FOUR TIMES IS TOO MUCH! Also DO NOT SMASH THE MEAT PATTIES DOWN ON THE SKILLET. These rules will keep the burger extra juicy. However, during this time, jostle the burgers gently, but frequently in the pan for optimal caramelization of the onions.

7. When the burgers are almost cooked to your liking, add a thin layer of mustard to each patty and then top with the cheddar. Remove the burgers from the pan and place them on a platter to “rest” for 3 minutes and 14 seconds. The “resting” process will keep cooking the meat slightly. Top with the caramelized onion at this time to melt the cheese.

8. The cast iron pan, even with the heat source removed, should still have a nice thin layer of heated oil left to lightly toast the buns.