Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [66]
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
1 roasted red bell pepper, stemmed, seeded, and finely chopped (about ½ cup)
2 tablespoons jarred mole paste
¼ teaspoon ground chipotle chile
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 kaiser rolls, split
DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the beef, bell pepper, mole paste, chipotle, salt, and pepper 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.
3. 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).
4. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
5. If serving the burgers directly from the grill, serve on the rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.
Buffalo Blue Cheese Burgers
The buffalo in this recipe refers to the magic mixture of hot sauce and butter that brought the city of Buffalo, New York, culinary fame, not the noble beast that roamed the Western plains. The burgers are studded with blue cheese and seasoned with celery seed, echoing the blue cheese dressing and celery sticks that are standard accompaniments to all things Buffalo. If you enjoy a pun and revel in redundancy, there is no reason you couldn’t make these burgers with beefalo and have some fun.
TIMING
Prep: 5 minutes
Grill: 7 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
NOTE:
These burgers don’t need any garnish, not even a bun, but if you just don’t like to eat your burgers with a knife and fork, we recommend serving them on a crusty flat-bread, like ciabatta, rather than a soft bun.
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THE GRILL
Gas:
Direct heat, medium-high (425° to 450°F)
Clean, oiled grate on lowest setting
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
½ teaspoon celery seed
1/3 cup finely chopped onion
1 tablespoon minced garlic
1 cup crumbled blue cheese
3 tablespoons butter
¼ cup mild hot sauce, such as Durkee Red Hot
Oil for coating grill grate
DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the beef, celery seed, onion, garlic, and blue cheese 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.
3. Melt the butter in a small saucepan. Mix in the hot sauce with a whisk; keep warm.
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. Put the burgers in the hot sauce mixture and turn to coat. Serve with forks and knives.
Bacon-Parmesan Burgers
This doesn’t look like your typical bacon burger. There are no sodden bacon strips, nor do they have crusty caps of cheese. You won’t see a slab of hothouse tomato or rings of red onion garnishing the patty. There’s nothing to see because everything is mixed into the burger, and what a difference a little invisibility makes. With all the flavorful ingredients distributed within the ground beef, every bite gets invaded