Sunday, July 11, 2010

Grill Cheeseburger

Grill Cheeseburger

  • The grill is a very nostalgic thing. Most people remember their fathers standing over the grill during the summer and braving the huge flames to turn out some burnt hot dogs and shriveled hockey pucks posing as hamburgers. Those simple items have advanced now and some people make their teriyaki tofu with asparagus spears. Some like to cook other meats like pork chops and steaks in place of hamburgers and brats and other sausages instead of simple hot dogs. I'm a huge chicken fan myself. But every once in a while I like to revisit my childhood and wrap my lips around a great burger. I don't have my father's grill. My grill runs off of gas and is easily controlled. His was a fire hazard that made a huge mess each time it was lit.

  • The convenience of the gas grill prompted me to a play around with some burger recipes frequently until I found one that I absolutely love. It's ridiculously simple and utterly fantastic. This burger recipe is a thick and juicy beef burger smothered in Monterey jack and white cheddar cheese with grilled onions and a toasted bun. I even threw in a chipotle mayonnaise with a lot of black pepper for an extra kick.

Ultimate Grilled Cheeseburgers:
  • This burger is going to be screaming with bold flavors. At the store, pay attention to the fat content of your hamburger. I don't necessarily care for one cut of beef over the other for this recipe. Ground round, chuck, whatever you can find will work just fine. Make sure it has at least 20% fat content, however. Next, we'll need a small bottle of liquid smoke, a bottle of Worcestershire sauce, an big onion, (yellow, white, red, it doesn't matter) a can of chipotle peppers, white cheddar and jack cheese, mayonnaise if you don't have it. Be sure to pick up your favorite hamburger buns. And if you want anymore fixings like lettuce, tomato, pickles, then be sure to grab them.
  • Mixing the burgers should be easy. Just place the meat into a big bowl, add 1 tablespoon of liquid smoke, 1 tablespoon of Worcestershire sauce and some salt and pepper to taste. And my secret ingredient for holding these burgers together is 1 medium sized egg. These amounts are based on 1 pound of beef. For every extra pound, add another tablespoon and another egg. 1 pound should yield approximately 4 burgers. After mixed, begin to form the burger shape and place on a platter or cookie sheet.
  • Turn your grill to medium and let it heat up for 10 minutes or so. While the grill's getting warm, we want to mix that chipotle mayonnaise. In a blender, mix 1 cup of mayo with 3 of the chipotle peppers and some of the red sauce in the can, then add some black pepper to taste and blend together. If you want, you can spruce this up with anything in your house: mustard, lime juice, bourbon, etc. This recipe is really spicy so if you're concerned with the heat, just use 1 or 2 peppers.
  • Peel your onion and cut it in slices about ¼ inches thick. Make sure to place these onions on your grills racks with the burgers. Turn then when you turn the burgers. Once the grill is hot, place the burgers on. They should cook relatively quickly and the fire will begin to flame broil the burgers when the fat starts to drip out. Let them cook for 5 minutes per side, cut the heat completely off, and add the cheese to each burger. I use a lot of cheese and let it melt on for about 5 minutes. Also, before closing the lid with the heat off, place your hamburger burns, cut side down, on the grill racks to let them get toasted. Brush the buns with the chipotle mayonnaise and build the burger you want. These burgers are amazing and you will definitely want more than one.

No comments:

Post a Comment