And best of all, you can cook on the barbecue every night. I've been firing up the grill at least 3 nights a week. Not only for the number of great quick dinners that can be done on the grill (like Teriyaki Chicken, Fajitas etc.) but cooking outside doesn't heat up the house, so less air conditioning, and cheaper energy bills.
So let's talk about one of the easiest meals on the grill. Hamburgers. I could eat a burger off the grill almost every day. And there is nothing wrong with a basic burger. When I'm in a hurry, I'll throw a little garlic powder and pepper on a patty, slap it on the grill and top it off with a slice of cheddar at the last minute so it melts into all the cracks and crevaces.
But if I've got a few more minutes, I'll do something a little different. Here are two recipes you can do any night and it'll only add about 5-10 minutes to your prep time.
The first one is for your cheese fans. I love cheeseburgers, especially when the cheese has reached molten stage and oozes all over the bun. But unless you time it just right, a good portion can just melt off and become a sacrifice to the barbecue gods. So who says that all the cheese has to be on the outside. You can place the cheese in the middle of the burger. As it cooks, it melts just as it normally would. It's just contained in a warm and toasty meat envelope. And I recommend using different types of cheese, just because it gives you a variety of taste.
Triple Cheese Burgers
1 1/2 pounds ground beef
8 slices Cheddar cheese
4 slices of one type of cheese
4 slices of another type of cheese
Garlic powder and black pepper to taste
Leave the cheese out of the refrigerator for a little bit so it can warm up (makes it easier to melt later on). Divide the hamburger into 4 equal pieces. Divide each piece in half, with one half a little bigger than the other half (I know that two unequal divisions aren't really halves... fine... go back to algebra, poindexter.) Take the larger half and smash it flat. Place the slice of cheddar on the patty and trim it back so there is at least 1/4 inch of patty showing on all sides. Follow suit with the two other types of cheese. Take the smaller portion, smash it flat and place on top of the cheese. Squish all of the edges together to seal the patties together into one large filled burger. Repeat the process with the other three burgers. Sprinkle garlic powder and black pepper on the burgers to taste. Cook on the grill until fully cooked. If you really like cheese, take the leftover pieces from your trimming of the slices and lay them over the burger during the last minute of cooking. They'll melt over the top and create another gooey layer. Remove from the fire, slap on a bun and add any condiments you like.
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Now many of you know that my palatte can crave some heat. I love spicy food, so why not add a little tang to the burgers as well. This recipe will add a definite kick to the patty. It's a blend of spices and sauces that will definitely warm up the meal and help clear your sinuses. Add in the charred jalepeno and it's it's a beautiful heat wave on the tongue. Now on a heat scale from 1-10, to me, these are about a 4.... which means they're probably a 7 or more on yours.
Blazing Burgers
1 1/2 pound lean ground beef
1 1/2 teaspoon buffalo wing sauce
1 1/2 teaspoon mexican hot sauce
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
4 jalepeno peppers
4 slices of pepper jack cheese
Combine all ingredients but the jalepeno peppers and cheese in a bowl and mix well. Divide and press the meat into 4 patties. Slice each of the jalepenos in half and remove the seeds and veins (white material in the center of the pepper). Crank up your grill to medium-high heat and spray the clean grates of your barbecue with non-stick cooking spray. Place both the burgers and the peppers on the grill. Cook meat until it reaches your desired level of doneness. Place a slice of pepper jack on each burger and cook for one more minute so it gets all melty. As for the peppers, turn the jalepenos often while the burgers are cooking to prevent scorching. Remove the peppers when they soften and char, cut each jalepeno piece in half and lay across the top of the melted cheese. Dress the burger up with any condiments you want.
I'll either throw a handful of chips on the plate, or maybe make some homemade french fries... but that's another post for another day.
So grill yourself up some special burgers and enjoy the warm weather!
This sounds delicious, but we like stuff with a little less kick. How would you turn this recipe into into more of a 2 or 3 on the heat scale?
ReplyDeleteTo turn it down, but maintain a lot of the flavor, remove either the cayenne pepper or the mexican hot sauce. Also, mske sure you remove ALL the seeds from the jalepeno pepper and trim as much of the white veiny material that held the core and seeds in place. That's where the majority of the heat is stored, so without them, the pepper will calm down.
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