Thread: Great Grilled Burgers

Ingredients
1-1/2 lbs.
85 percent lean ground chuck or 90 percent lean ground sirloin

3/4 tsp.
kosher salt
1/2 tsp.
freshly ground pepper


For Stuffed burger, add:
1/4 cup
finely chopped onion

4 oz.
semi-firm cheese such as cheddar, Edam, or Monterey Jack

4

Iceberg lettuce leaves
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4 1/4-inch thick
slices ripe tomato

4 thin slices
white onion

Bread and butter pickles

Choice of ketchup* (see recipes below)


Mustard
Directions
1.
Place the ground beef in a large mixing bowl. Sprinkle with salt and pepper. Gently mix together -- do not overwork. Form seasoned beef into four patties about 1-inch thick. Grill on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a spatula and grill 10 to 12 minutes more, until meat is cooked and a meat thermometer registers 160 degree F internal temperature. Toast buns, cut side down on grill during last 1 to 2 minutes of grilling. To serve, top bottom half of bun with lettuce, burger, tomato, onions, pickles. Spread top half of bun with ketchup or mustard; top sandwich.
2.
For Stuffed Burgers: Place the ground beef in a large mixing bowl. Sprinkle with salt and pepper, and chopped onion. Gently mix together -- do not overwork. Divide cheese into 4 equal portions. Form seasoned beef around cheese into four patties about 1-inch thick. Grill on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a spatula and grill 10 to 12 minutes more, until meat is cooked and a meat thermometer registers 160 degree F internal temperature. Toast buns, cut side down on grill during last 1 to 2 minutes of grilling. To serve, place cooked burger on bottom half of bun, top with tomato, onions, pickles, and lettuce. Makes 4 burgers.
3.
Ketchup recipes: Start with 3/4 cup ketchup. -Stir in 1/4 cup chopped, drained oil-packed dried tomatoes, 1 tablespoon red wine vinegar, 1 tablespoon packed brown sugar, and a dash salt and pepper. -Stir in 3/4 cup blueberries and/or raspberries that have been mashed lightly with a fork, 2 tablespoons cider vinegar, and 2 slices crisp-cooked and crumbled bacon (stir bacon in just before use). -Stir in 1/4 cup chopped, drained roasted red sweet peppers, 1 tablespoon adobo sauce from canned chipotle chili peppers, 1 tablespoon sherry vinegar, and 1 teaspoon sugar. Cover and chill up to 1 week. Makes about 1 cup.
Nutrition information
Calories 460, Total Fat 23 g, Saturated Fat 9 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 107 mg, Sodium 658 mg, Carbohydrate 24 g, Total Sugar 4 g, Fiber 2 g, Protein 37 g. Daily Values: Vitamin C 7%, Calcium 8%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet


Recipes