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Photo Credit: Uneeda Burger/Justin Oba

Chef to the Rescue: Game Day Grilling with Chef Scott Staples

When you're cooking have you ever had that moment when you ask yourself 'am I doing this right'? You're not alone! So, we asked some of our favorite chefs to send us a recipe, then jump on a video conference and talk us through how to make it. Along the way, they're sharing some restaurant secrets to take your kitchen skills to the next level. First up, the perfect game day burger courtesy of chef Scott Staples from Uneeda Burger in Seattle's Fremont neighborhood.

Scott's Tips for Better Burgers:

1. Make sure your patties are room temperature before they go on the grill
Scott says: "You get a faster, more even cook throughout the meat (when it is room temperature). If it's cold then you might end up with something that has a perfectly cooked exterior but is undercooked in the middle."

2. Don't be afraid of salt
"I notice people are shy about salt when it comes to grilled meat. I would say, as an observation, when I watch my friends cook they always go about 50% less than I would. I think it's just that they're not used to it, because meat takes a lot of salt."

3. Grill your burgers over high heat
"You need the (grill) grates to maintain a high temperature so you don't have the meat, fish or steak stick to the grill and you want to get great browning or marking quickly. You work on the presentation first and foremost. Once you're done with that you can move the meat to the cooler side of the grill. I know people are nervous about that, but you can always turn the grill down and go backwards."

Philly Burger

Recipe by Chef Scott Staples
*Use charcoal grill if possible or a gas grill.


  • Burger: 6 oz all natural, hormone free beef
  • Macrina Brioche Bun: griddled either on a flat surface, over charcoal, or gas grill.
  • Provolone cheese
  • Bacon (optional)
  • Pickle Mix (this can be altered anyway you want): equal parts of mama lil’s goat-horn peppers and jarred hot or medium pickled peppers from QFC - rough chop and mix.
  • Thousand Island dressing from the store. However, punch it up in a fun way by taking a Cuisinart and add a cup of the dressing to it. Then add the following and blend: 1/8c sriracha, 1/2 of a hard-boiled egg, 1/4 c mayo, 1/4 of chopped regular dill pickles.

To build:

  1. When grilling a burger it's best that the meat is at room temperature and hand formed patties. 10 minutes before grilling salt and pepper both sides of the burger well.
  2. While the burger is cooking, after you flip the burger and it's halfway done add the brioche bun to the grill in a cooler area to start toasting and warm in the bun being careful not to burn it. When the bun is grilled nicely, place in a warm area near the grill.
  3. When the burger is at the desired temperature and still on the grill add two pieces of bacon to the burger, then, add a couple of tablespoons of the pepper mix over the bacon, and then add the provolone over the pepper mix.
  4. Then, place the burger on the bottom half of the bun and add from 1 to 3 tablespoons of the thousand Island sauce to the top lid of the bun and place it on top of the burger.