I love the movie Wild Hogs. There is something about taking some time, getting out on the road, and just following the road to wherever it may go. Heck, forget about cars and bikes – when I went to school in Johnstown, I was a fan of following trails through the woods.
This week, I am inspired this week by the idea of the road trip. I have recipes that are easy and able to be packed up in your goodie bag or side car. Even if you may not be going on a trip, grab your favorite drink and head out to the patio.
What would Bulls Eye Bobby love to have for dinner over the campfire? A Bulls Eye burger, of course. A bulls eye burger is simply a hamburger with a slice of onion placed on top. The onion keeps the burger ridiculously moist and delicious.
1 large sweet onions, such as Vidalia or Maui
1 lb lean ground beef
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 leaves of lettuce, stems removed
2 teaspoons olive oil
4 slices bread
4 slices cheese, optional
Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use.
Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper.
Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty. Place patties, onion side up, on grill.
Grill for 10 to 13 minutes or until meat is done, carefully turning once halfway through grilling with a spatula once meat firms up. Turn carefully to keep onion intact.
To serve, place 2 lettuce leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up.