Fire up the grill for perfect burgers and sangria
It’s time to fire up those grills and start perfecting your burger recipes.
This summer, consider taking your favorite burger recipes and tweaking them a bit to raise the favor and presentation to the next level. One suggestion is to use better quality meat, like I’m suggesting here with the use of prime sirloin. Another option is to serve your burgers with a fancy side or drink.
Above all, follow the burger rules — flip once per side. Do not flip over and over. Keep your hands away from the spatula — you want to allow the meat to release from the grill grates in order to keep that nice crust. Monterey Jack Tabasco Burger with Iced Sangria
Serves four 1 to 2 tablespoons olive oil (to season grill or skillet) 6 small shakes of Tabasco sauce for mild- ly spicy (double it for extra-spicy) 2 tablespoons Worcestershire sauce 2 tablespoons chopped cilantro 1/4 teaspoon kosher salt A few grinds of black pepper 2 tablespoons finely chopped white onion 2 pounds all-natural ground sirloin (go for prime, quality matters here) 8 slices pepper Monterey Jack cheese 4 fresh kaiser rolls, sliced and toasted Wipe down the grill grate with olive oil before preheating it to medium-high flame.
In a large bowl, combine the Tabasco and Worcestershire sauces, cilantro, salt, pepper and onion. Taste carefully to test the spice level. Keep in mind that once it’s folded into the meat and cooked, it will be about half as spicy. Add extra Tabasco if you like your food super spicy. Gently fold the seasoning mixture into the beef and make sure its not overworked.
Divide into four patties at least 1 inch thick. Grill the burgers over mediumhigh heat until medium- rare: four minutes per side on the grill, four and a half minutes per side in the skillet. About two minutes before removing from the heat, place two cheese slices on each burger to melt. Serve on toasted rolls with plenty of water nearby and a tall glass of iced sangria.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.