The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard
From “Bobby Flay’s Mesa Grill Cookbook,” by Bobby Flay (Potter). Makes 4 burgers.
Ingredients
- 1/4 cup dijon mustard
- 1 tablespoon prepared horseradish, drained
- 1 large Vidalia onion, sliced crosswise into 1/2-inch thick slices
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 pounds ground chuck (80 percent lean)
- 8 slices cheddar cheese (each 1/4-inch thick), preferably a mix of white and yellow
- 4 sesame seed hamburger buns
- 4 slices beefsteak tomato
- 4 lettuce leaves
Directions
Whisk together the mustard and horseradish in a small bowl; set aside.
Preheat a grill to high or a grill pan over high heat.
Brush the onion slices with the oil on both sides and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side, until lightly golden brown.
While the onion is grilling, form the meat into 4 burgers. Season the burgers on both sides with salt and pepper. Grill for 3 to 4 minutes on each side for medium. Add 2 slices of cheese to the top of each burger, cover the grill, and let melt, about 1 minute.
Place the burgers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.
Grilled Lamb Burgers with Marinated Red Onions, Dill and Feta
Recipe by Tony Rosenfeld, from “Big Buy Cooking,” (Taunton). Recipe available at .
Ingredients
- 1 1/4 pounds ground lamb
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- 1 small clove garlic, minced and mashed to a paste
- Kosher salt
- 6 ounces feta cheese, cut into 1/4-inch-thick slices (about 8)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 1/2 small red onion, thinly sliced
- 3 tablespoons red-wine vinegar
- 1 teaspoon granulated sugar
- 4 whole-wheat pita breads, warmed
- 4 thin slices tomato
- 8 thin slices English cucumber
Directions
Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Gently mix the lamb with the paprika, oregano, garlic, and 1 teaspoon salt. Form into four 1/2-inch-thick patties.
On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 tablespoon of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 teaspoon salt, and the remaining 1 tablespoon dill, and let sit for 10 to 15 minutes at room temperature.
Grill the burgers on one side until they have good grill marks, about 5 minutes. Flip and cook the other side until it has good grill marks too, and the burgers are just light pink inside (make a nick with a paring knife), about 5 minutes for medium doneness.
Serve the burgers in the warmed pita with the feta, tomato, cucumber and a heaping teaspoon of pickled onions.
Spicy Black Bean Burgers
From “Recipe of the Week: Burgers,” by Sally Sampson (Wiley). Makes 4 burgers.
Ingredients
- 4 cups cooked, rinsed and drained black beans
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 4 scallions, both white and green parts, minced
- 3 tablespoons chopped basil or cilantro, or a combination
- 2 garlic cloves, minced
- 1 1/2 to 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 to 2 teaspoons crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Place 2 cups of the black beans in the bowl of a food processor fitted with a steel blade and pulse until chunky. Transfer to a large mixing bowl, add the remaining whole black beans, along with the panko, eggs, scallions, basil or cilantro, garlic, cumin, oregano and red pepper flakes and mix until well combined.
Divide the mixture into 4 portions and form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Sprinkle the patties with the salt and pepper. Place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides and heated throughout, 8 to 10 minutes. Serve immediately.
Foolproof Burgers
From “Dad’s Awesome Grilling Book,” by Bob Sloan (Chronicle). Makes 4 burgers.
Ingredients
- 1 1/2 ground round beef (85 percent lean)
- Salt
- 4 classic hamburger buns
- Condiments of your choice, for serving
Directions
Shape the meat into four 6-ounce burgers, each about 3/4-inch thick and 4 inches across.
Prepare enough coals for a hot charcoal fire, or preheat your gas grill on high for 10 minutes with the lid closed.
When the grill is hot, sprinkle the burgers with salt to taste and grill them for 8 to 9 minutes, turning once, until they are medium-rare.
Transfer to a bun. Add condiments and serve.
