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By Root 1027 0

them a resiliency that makes them pop between the teeth with every bite. The horse-radish in the mixture underscores the mustard flavor, and the concentrated sugars in the balsamic vinegar naturally counter the slightly bitter aftertaste of the mustard seed. See the sidebar on page 105 for more information on mustard.

TIMING

Prep: 5 minutes

Grill: 7 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

GETTING CREATIVE

• Because these burgers are pungent, it is best to keep your garnishes fresh: a slice of ripe beefsteak tomato, a round of sweet onion, a leaf of romaine lettuce, a dollop of coleslaw, or a few slices of dill pickle.

• If you want to add cheese, make it something assertive that goes well with mustard: an imported Swiss, a slice of aged Cheddar, or a smear of German Muenster.

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

2 teaspoons mustard seeds

2 tablespoons balsamic vinegar

2 pounds ground beef chuck, 85% lean

2 tablespoons spicy brown mustard

2 teaspoons jarred horseradish

½ teaspoon kosher salt

Oil for coating grill grate

6 hamburger buns, split

DIRECTIONS

1. Heat the grill as directed.

2. Combine the mustard seeds and vinegar in a small bowl and set aside to soak for about 10 minutes.

3. Using your hands, mix the beef, soaked mustard seeds, mustard, horseradish, and salt in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.

4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).

5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.

6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

Horseradish, Cheddar, and Apple Burgers Timing

Horseradish is related to the mustard family, which is probably why it works so well in this burger inundated with Cheddar and apple. If horseradish makes you wince, you can substitute spicy mustard, but the effect won’t be nearly as exciting.

TIMING

Prep: 5 minutes

Grill: 7 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

GETTING CREATIVE

• Because these burgers are sweet and pungent, they can be complemented with a wide variety of garnishes, from fruit (a few slices of apple or pear) to a selection of mustards (something aromatic and whole grain) or a garden vegetable, like a slice of sweet onion, a leaf of romaine lettuce, a dollop of coleslaw, or a few slices of dill pickle.

• If you want to add cheese, make it something that goes well with apple; an imported Swiss, some crumbled blue, or a slice of Cheddar all work well.

• Substitute pear for the apple.

* * *

THE GRILL

Gas:

Direct heat, medium-high (425° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

2 pounds ground beef chuck, 85% lean

3 tablespoons jarred horseradish

½ teaspoon kosher salt

¼ teaspoon coarsely ground black pepper

4 ounces Cheddar cheese, shredded (1 cup)

½ apple, peeled, cored, and finely chopped

1/3 cup apple juice or apple cider

6 hamburger buns, split

DIRECTIONS

1. Heat the grill as directed.

2. Using your hands, mix the beef, horseradish, salt, pepper, cheese, apple, and apple juice in a bowl until well blended; do not