Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [70]
7. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
8. 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.
Chili-Stuffed Cheeseburgers
This is a great use for leftover chili, or open a can if you don’t have any leftovers. Because the chili is fluid, it needs to be solidified before you can stuff it into the burgers. This is done by adding cheese to make it cohesive. As the burger cooks, the cheese melts, leaving you with a chin of cheesy chili with every bite.
TIMING
Prep: 10 minutes
Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
GETTING CREATIVE
• Garnish these burgers with anything you would use to garnish a chili: sour cream, avocado (or guacamole), sliced jalapeños, scallions, and so on.
• Substitute prepared barbecued beef or baked beans for the chili.
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)
¾ cup spicy leftover or canned chili, your favorite brand
½ cup shredded Cheddar cheese, or as needed
2 pounds ground beef chuck, 85% lean
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 hamburger buns, split
DIRECTIONS
1. Heat the grill as directed.
2. Mix the chili and cheese in a bowl. The mixture should be cohesive. If it’s still runny, add a little more cheese.
3. Using your hands, mix the beef, salt, and pepper in a separate 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 chili mixture 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.
Turkey Burgers Stuffed with Pear and Sage
Ground turkey is bland and dry. It needs help to become a succulent burger, which is why turkey burgers always have a lot more ingredients in them than burgers made from beef or pork. The secret to this one is apple butter, which gives the turkey a darker color and adds spices that make the meat taste richer. The burgers are also stuffed with sautéed pear, which releases moisture into the burgers as they cook.
TIMING
Prep: 10 minutes
Grill: About 18 minutes
(8 minutes for stuffing ingredients, 10 minutes for burgers)
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
GRILL TOOLS AND EQUIPMENT
• Clean grill screen
• Long-handled spatula
GETTING CREATIVE
• Because these burgers have a slightly sweet flavor, it is best to keep your garnishes savory: sautéed onions and mushrooms, a leaf of romaine lettuce, some baby spinach, or a few slices of sweet pickle.
• If you want to add cheese, make it something that goes with fruit; an imported Swiss, some crumbled