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When you've got a list of barbecue recipes, it's basically a crime not to include cheeseburgers. And we don't mean those wimpy little fast food burgers, oh no. We're talking patties so hefty, they've earned the right to be called "thicc" with two c's. We're talking burgers that require at least doubling up on disposable plates, but even then, they'll buckle under the weight. But one can't properly feast on girth alone, which is why we've also made our cheeseburgers with parsley, garlic, and onion mixed into the meat, properly packing it with flavour.
We're almost afraid to share this with you, because there's a risk it might ruin food for you forever. This recipe has everything: high-end beef, garlic, butter, a smidgen of fresh produce in there for good measure...and that's pretty much all of your food groups. And we haven't even gotten to the flavor yet. Beef tenderloin cooked low and slow with MEATER and reverse seared is already a tasty treat, but slapping on some of our garlic butter makes for one of the most decadent, melt-in-your-mouth indulgences you'll ever have.
This is a sweet spot right in between "All I want to do is chuck some drumsticks in the oven" and "My entire extended family is coming over and I need to prepare a turkey with all the fixings". It's a perfect balance, not easy enough to be called lazy, but not difficult enough to be panic-inducing. It's a family classic and an international staple, and it's highly customizable to your flavor preference. And the cherry on top of this cluckin' cake is that it's up there with the healthier proteins, so you can feel indulgent and responsible at the same time.
