Grilling up the perfect burger is all about spice, condiments, and quality ingredients.

And let's not forget the debate between charcoal and gas. What's your go-to method? Whichever you choose be familiar with your grill and be safe.

"I like adding some hickory chips to add that wood-smoke flavor as I cook." - Chef Danny

• 6 oz Shipley Farms - PM STEAKBURGER PATTIES
• 1-2 Vidalia onions (or red onions)
• Small jar of sweet pickle relish
• 1 Red bell pepper
• Olive oil
• Kosher salt & Black pepper
• Paul Prudhomme's Blackened RedFish
Magic seasoning
• Swiss or Provolone Cheese
• Duke's Mayonnaise
• Sliced Ripe Tomato
• Hamburger buns

Preheat your grill to high heat, and make sure it's clean.
• Slice the onion into wheels approximately 1/4
to 1/2 inch thick. Brush lightly with olive oil on both sides.
• Cut the top off the bell pepper and remove the seeds. Cut 3-4 slabs of the pepper side, removing any white ribs. Brush lightly wits olive oil.
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•Grill the onions and peppers, flipping them a few times until they have nice grill marks.
The peppers will cook quicker, so keep an eye on them.
• Once the onions and peppers are fully cooked and slightly charred, set them aside to cool. Rough-chop them until they match the size of your pickle relish.
• Take 2-3 tablespoons of the pickle relish and drain some of the liquid. Mix the relish and the diced grilled onion and peppers with a pinch or two of salt.
• Season the burger with the blackening seasoning and kosher or sea salt. Grill the burger until it's cooked to your liking.
• Toast the hamburger buns on the grill.
• Add a slice of cheese to the burger patty and let it melt.
• Assemble your burger by spreading Duke's mayonnaise on the toasted bun, adding a ripe tomato slice, the burger patty with melted cheese, and a spoonful of the grilled onion relish

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