The basic burger is top choice
When it comes to burgers, the options are limitless. There are
sauces and spices that can be mixed into the ground beef.
Multitudes of cheeses can be placed on the burger to melt a little
just before the meat is pulled off the grill. Even the bread the
burger goes on as well as the produce that rounds it out can
vary.
The basic burger is top choice
When it comes to burgers, the options are limitless. There are sauces and spices that can be mixed into the ground beef. Multitudes of cheeses can be placed on the burger to melt a little just before the meat is pulled off the grill. Even the bread the burger goes on as well as the produce that rounds it out can vary.
It’s one of the things that make burgers great for a family barbecue, a night outdoors with friends or even a company gathering. Burgers can be made to order. You can hold the cheese, the mustard, the mayo or anything else that doesn’t suit your taste buds.
At a recent work barbecue, we cooked up three different burgers with the choice of two types of cheese, two sauces and a variety of produce and condiments.
First off, there is nothing worse than planning a grilled meal for a group of people and setting a time to eat – and then the charcoal won’t light. I swear, I know how to start up a grill, and it doesn’t usually take me an hour. After a little fussing with the charcoal, and sending a coworker to the corner market for some emergency lighter fluid, the grilling commenced. Once things got started, we got down to basics.
The basic burger, that is. In my family that means ground chuck mixed with some Worcestshire sauce, Mansmith’s low sodium grill seasoning and some California-style garlic powder. It has a coarser grind and some dried parsley mixed in. We don’t measure so the recipe below is an estimate. I mix until the meat feels and smells right. The basic burgers received a slathering of store-bought barbecue sauce and the burger eater’s cheese of choice, either Swiss or colby jack.
In addition we had a teriyaki burger with homemade teriyaki sauce, fresh ginger and garlic mixed into the meat. While on the grill, we used reserved teriyaki as a basting sauce. We also had an inside-out cheeseburger that had the basic burger seasonings mixed in, as well as some parmesan cheese. The burger has the cheese in the middle.
When given a choice, most of the staff members at our barbecue opted for the basic burger. A few tried the teriyaki burger and thought it was “killer.” Those who tried the inside-out burger really enjoyed the cheese oozing out of the middle and thought the parmesan cheese mixed into the meat added a little extra kick.
Try out the recipes below or experiment with others. After all, we have all summer to fire up the grill.
Basic burger
2 tbsp. Worcestshire sauce
2 tsp. grill seasoning
2 tsp. California-style garlic powder
1 ¼ lb ground chuck
Mix ingredients, but don’t overwork the meat. Form into four patties.
Preheat grill to medium heat (350 to 400 degrees F). Cook four min. on each side or until beef is no longer pink, for medium well.
Makes four burgers.
Teriyaki Burgers
1/4 c. soy sauce
1/4 c. honey
2 cloves garlic, pressed
1 tsp. ginger
1/3 c. mayonnaise
2 lbs. ground chuck
1/2 tsp. salt
1/4 tsp. pepper
6 hamburger buns
Stir together first four ingredients to make teriyaki sauce.
Stir two tsp. soy sauce mixture into mayonnaise, and set aside.
Combine 1/3 c. soy sauce mixture, beef, salt, and pepper; shape into 6 patties.
Brush with remaining soy sauce mixture.
Grill over medium-high heat (350°-400°) 4 min. on each side or until beef is no longer pink.
Coat cut sides of buns with cooking spray, and grill, cut side down, 2 min.
Spread buns evenly with mayonnaise mixture, and fill with the patties.
Makes six burgers.
Inside-out cheeseburgers
(Courtesy of eatingwell.com)
¼ c. cheddar cheese
½ c. Gruyere cheese
(other cheeses may be substituted)
1 lb. ground beef
1 tbsp. Worcestshire sauce
1 ½ tsp. paprika
¼ tsp. pepper
Preheat grill to medium-high.
Combine cheddar and Gruyere in a small bowl.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into eight thin, 4-inch-wide patties. Mound 2 tbsp. of the cheese mixture on each of four patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about four min. per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.)
Makes four burgers.
