Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [73]
Mustards from different countries are flavored differently. French mustards often include wine, wine vinegar, sugar, and spices. German mustards are made from dark seeds, vinegar, and sugar, giving them a pronounced sweet-and-sour quality and strong aroma. Asian mustards usually have additional mustard oil, which makes them sharper and more pungent.
Flaming Brandy Burgers
These burgers are spectacular. The meat is inundated with onion, garlic, and the exotic aroma of allspice, but the extravagance comes just before serving. As soon as the burgers reach doneness, you douse them with a little brandy, which flames blue for a second as the alcohol evaporates and quickly burns off, leaving behind a sweet glaze, lightly caramelized edges, and an oaky, fruity aroma.
TIMING
Prep: 5 minutes
Grill: 7 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
GETTING CREATIVE
• These burgers are great with a garnish of sautéed mushrooms or grilled onions. If you want to top them with cheese, try something a little nutty like Italian fontina, Emmental, or Grana Padano.
• Other liquors can be substituted for brandy. Scotch, bourbon, and port are logical choices.
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
1/3 cup finely chopped onion
3 cloves garlic, minced
½ teaspoon ground allspice
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or to taste
Oil for coating grill grate
¼ cup brandy
6 kaiser rolls, split (optional)
DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the beef, onion, garlic, allspice, 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. Have the brandy in a small pitcher. Starting with the burgers farthest away from you, pour a small portion (about 2 teaspoons) over each burger. The brandy will flame up and flicker around the burgers for a few seconds.
5. To toast the rolls, if using, 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 rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.
Meatloaf Burgers
The meat for meatloaf (at least good meatloaf) is a mixture of two parts ground beef, one part ground pork, and one part ground veal, plus lots of other ingredients that give it flavor and help it to retain moisture. The pork makes it a little sweet, the veal makes it smooth, and everything makes it taste good. This burger is meatloaf on a bun; its base came from Andy’s mom, who didn’t cook much but made a killer meatloaf.
TIMING
Prep: 5 minutes
Grill: 7 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
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 meatloaf mix (1 pound ground beef, 8 ounces ground veal, and 8 ounces ground pork)
1/3 cup finely chopped onion
1/3 cup ketchup
1½ teaspoons spicy brown mustard
1 tablespoon Worcestershire