Aubrie Pick
| October 13, 2016

In his new cookbook "Guy Fieri Family Food," Food Network star Guy Fieri shares 125 of his favorite family-friendly recipes for everything from zucchini pappardelle to bacon-roasted turkey.

But this toasty, juicy Brick Burger? The one pictured above? This is probably a little too sexy for the whole family.

I mean, what was Fieri thinking? Putting all of that succulent meat and cheese on two saucy sourdough buns? This sandwich is clearly the sexy love child of a Cuban, a panini, and a patty melt! How are we going to explain that to the kids, huh? How, Fieri?!!

READ: 6 Burger Sauces to Slather All Over Your Toasty, Delicious Buns

To top it off, Fieri finishes his Brick Burgers by wrapping them in foil and placing them back on the grill to crisp up the bread and melt the cheese. Heck, we're getting all hot and bothered just picturing it! Didn't Fieri think of the children!?!

Guess not. Check out the incredible recipe for Fieri's Brick Burgers below, then pick up his new cookbook for 124 other recipes you won't be embarrassed to eat in front of your kids.

Guy Fieri's 'Brick Burger' Is the Sexy Love Child of a Patty Melt and a Panini

Cooking Method: 
Grill
Category: 
Entree
Yield: 
6 burgers

Ingredients:

  • 3 Tbsps. sweet pickle relish
  • ¼ cup diced drained jarred pimentos
  • 1½ pounds ground beef (80 percent lean)
  • 1 tsp. kosher salt
  • 5 to 6 turns freshly ground black pepper
  • 3 Tbsps. roasted garlic butter*, melted
  • ¼ cup Donkey Sauce (recipe here)
  • 4 sourdough buns
  • 1 large kosher dill pickle, thinly sliced
  • ¼ sweet onion, thinly sliced
  • 8 slices Swiss cheese
  • ½ pound sliced deli ham
  • 1 beefsteak tomato, thinly sliced

Special Equipment:

  • Heavy-duty aluminum foil
  • 2 bricks

Instructions:

  • In a small bowl, combine the pickle relish and diced pimentos. Set aside.
  • To prepare the burgers, preheat a grill to hot. Form the ground beef into four 6-ounce patties, each about 4 inches in diameter. Season the patties on both sides with salt and pepper. Grill for 4 to 5 minutes, until they have a nice char and blood begins to come to the surface. Flip and cook 3 minutes on the second side. Remove the burgers from the grill and set aside to cool.
  • Lightly brush the cut sides of the buns with melted garlic butter*. Toast the bun halves on the grill until golden and crisp, about 45 seconds per side. Set aside.
  • Reduce the grill heat to medium. Begin assembling the burgers by lightly smearing Donkey Sauce on the cut side of each bun. Cover the bottom bun with 3 pickle slices and 1 to 2 onion slices. Top with the burger, 1 teaspoon of the relish mixture, 2 slices of Swiss cheese, some sliced ham, and 2 tomato slices. Cover with the top buns.
  • Wrap each burger in heavy-duty aluminum foil, forming a tight packet and sealing around the edges. Place the burgers back on the grill and put a brick on top (one brick will cover two burgers). Cook for 4 to 5 minutes. Remove the brick, flip the packets, place the brick on top, and cook for 3 to 4 minutes on the other side.
  • Remove from the grill and let cool slightly. Tear open the foil and serve.

* To make the roasted garlic butter, begin by cutting the tops off two heads of garlic, exposing the cloves. Place on a sheet of aluminum foil and drizzle with olive oil. Season with the salt and pepper. Wrap the foil into a tight pouch. Place on a rimmed baking sheet, if desired, and roast until tender and medium brown in color, 35 to 40 minutes. Let cool. Once cool, squeeze the pulp from the skins and puree in a food processor. In a bowl, mix 3 tablespoons of garlic puree with 2 sticks of softened butter, ½ teaspoon Kosher salt, and 3 or 4 turns of fresh cracked pepper. Refrigerate until ready to use.