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.


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