Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [71]
INGREDIENTS (MAKES 4 SERVINGS)
Four ½-inch-thick slices onion
1 Bartlett pear, peeled cored, and cut into 8 wedges
1 tablespoon canola oil
6 fresh sage leaves, finely chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1½ pounds ground turkey
2 tablespoons apple butter
½ teaspoon poultry seasoning
1 tablespoon chopped fresh flat-leaf parsley
Oil for coating grill grate
4 hamburger buns, split
DIRECTIONS
1. Heat the grill as directed.
2. Put the grill screen on the grill to get hot. Coat the onion slices and pear wedges with the 1 tablespoon oil and put them on the grill screen. Grill until browned on both sides, about 4 minutes per side for the onion and 3 minutes per side for the pear.
3. Chop the grilled onion and pear into small pieces and mix with the sage and a pinch each of the salt and pepper in a small bowl; let cool.
4. Using your hands, mix the turkey, apple butter, poultry seasoning, parsley, and remaining salt and pepper in a separate bowl until well blended; do not overmix. Using a light touch, form into 8 patties no more than ½ inch thick.
5. Put a portion of the pear-sage mixture in the center of each of 4 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
6. 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).
7. To toast the buns, 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 them on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
Green Peppercorn Burgers Stuffed with Gorgonzola
It is best to make these burgers with a young Gorgonzola, like Gorgonzola dolce. Aged for about 3 months, Gorgonzola at this stage is not as flavorful as the longer-aged Gorgonzola piccante, but it is much softer and easier to form into a cohesive filling. The melting core of Gorgonzola and garlic is delicious with the glow of fresh peppercorns that permeate the burger.
TIMING
Prep: 10 minutes
Grill: About 10 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
MAKING SUBSTITUTIONS
• Any blue-veined cheese can be substituted for the Gorgonzola, but one with a creamy texture and mild flavor, like Cambozola, Montagnolo, or Danablu, will work best.
• If you don’t have jarred (fresh) green peppercorns, you can substitute dried coarsely ground peppercorns, cutting the amount to ½ teaspoon or so.
GETTING CREATIVE
• Garnish these burgers with fresh produce that is enhanced by blue cheese, such as thin slices of apple or pear, or an assertive-tasting leaf like radicchio, endive, or spinach.
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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 ounces Gorgonzola cheese, crumbled (about ½ cup)
5 cloves garlic, minced
½ teaspoon ground black pepper, or more to taste
2 pounds ground beef chuck, 85% lean
1½ tablespoons jarred green peppercorns, drained and rinsed
½ teaspoon kosher salt
Oil for coating grill grate
6 flatbread buns such as ciabatta, split
DIRECTIONS
1. Heat the grill as directed.
2. Mix the Gorgonzola, half of the garlic, and half of the black pepper in a bowl.
3. Using your hands, mix the beef, green peppercorns, salt, and remaining garlic and black 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 Gorgonzola mixture in the center of each of 6 patties; top with the remaining patties and press together,