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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.

Death-Defying Cajun Burgers

Screw cholesterol, sensible sodium, and saturated fat. Schedule your next bypass and bite into a burger with a heart of spiced butter that bleeds with flavor.

TIMING

Prep: 10 minutes

(plus 5 minutes for rub)

Grill: About 10 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

GETTING CREATIVE

• Stuffing a burger with seasoned butter adds unbelievable richness. The seasoning could be anything: herb butter, garlic butter, sun-dried tomato butter, lemon butter, curried butter. The choice is up to you.

• Because these burgers are a little messy (watch the butter drips), it is best to keep your garnishes tender: thin slices of ripe tomato or a mound of sautéed onions or mushrooms.

• If you are truly suicidal and insist on adding cheese to these burgers, make it something that goes with chiles, like Cheddar, Monterey Jack, or queso fresco.

* * *

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)

4 tablespoons unsalted butter, finely chopped

2 tablespoons Cajun Blackening Rub (page 373)

1½ teaspoons tomato paste

2 pounds ground beef chuck, 85% lean

Oil for coating grill grate

6 hamburger buns, split

* * *

DIRECTIONS

1. Heat the grill as directed.

2. Using a small knife or fork, mix the butter, 1 tablespoon of the Cajun rub, and the tomato paste on a plate, until blended. Divide the butter mixture into 6 balls and refrigerate.

3. Using your hands, mix the beef and the remaining 1 tablespoon Cajun rub in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than ½ inch thick.

4. Put a portion of the butter in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.

5. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after about 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).

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

7. 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.

Herb Cheese–Stuffed Garlic Burgers

The widespread availability of herb-flavored cream cheeses makes this burger a snap. You can vary the results by moving between a mild, creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or a Brie encased in herbs. The only essential thing when stuffing a burger with cheese is to make sure that the edges are sealed well, to keep the cheese from leaking out during cooking.

TIMING

Prep: 8 minutes

Grill: About 10 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled spatula

GETTING CREATIVE

• Because these burgers are stuffed and seasoned, it is best to keep your garnishes simple: a slice of ripe beefsteak tomato, a mound of sautéed onions, a leaf of romaine lettuce, a smear of honey mustard, or a few sprigs of fresh herbs.

* * *

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

2 tablespoons chopped garlic

½ teaspoon kosher salt

¼ teaspoon ground