Archive for August, 2011

Hot Dogs Stuffed with the Works - BBQ And Grilling RecipesYou will need large hot dogs (knockwurst or foot-longs, take your choice) to hold all of the filling in this recipe. “The works” means anything and everything you like on a hot dog, so if there’s something that works for you that we haven’t included, bring it on; you can’t mess it up. Whatever you do, the results will be over the top. One word of warning: Don’t wrap the bacon too tightly, or it will break when the hot dogs swell during cooking.

TIMING
Prep: 10 minutes
Grill: 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Long-handled tongs.

GETTING CREATIVE
– Substitute drained chili for the sauerkraut.
– Replace the hot dog with chorizo, kielbasa, or any other smoked
sausage.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped 4 large hot dogs such as knockwurst
½ ounce Cheddar cheese, cut into 4 small sticks 4 slices bacon
Oil for coating grill screen
4 long hot-dog buns or small sub rolls, split.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
3. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
4. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking. Serve the hot dogs on the buns.

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It is best to make these burgers with a young Gorgonzola, like Gorgonzola dolce. Aged for about 3 months, Gorgonzola at this stage is not as flavorful as the longer-aged Gorgonzola piccante, but it is much softer and easier to form into a cohesive filling. The melting core of Gorgonzola and garlic is delicious with the glow of fresh peppercorns that permeate the burger.

TIMING
Prep: 10 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

MAKING SUBSTITUTIONS
– Any blue-veined cheese can be substituted for the Gorgonzola, but one with a creamy texture and mild flavor, like Cambozola, Montagnolo, or Danablu, will work best.
– If you don’t have jarred (fresh) green peppercorns, you can substitute dried coarsely ground peppercorns, cutting the amount to ½ teaspoon or so.

GETTING CREATIVE
– Garnish these burgers with fresh produce that is enhanced by blue cheese, such as thin slices of apple or pear, or an assertivetasting leaf like radicchio, endive, or spinach.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 ounces Gorgonzola cheese, crumbled (about ½ cup)
5 cloves garlic, minced
½ teaspoon ground black pepper, or more to taste
2 pounds ground beef chuck, 85% lean
1½ tablespoons jarred green peppercorns, drained and rinsed
½ teaspoon kosher salt
Oil for coating grill grate
6 flatbread buns such as ciabatta, split.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the Gorgonzola, half of the garlic, and half of the black pepper in a bowl.
3. Using your hands, mix the beef, green peppercorns, salt, and remaining garlic and black pepper in a separate bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than ½ inch thick.
4. Put a portion of the Gorgonzola mixture in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
5. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after about 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
6. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
7. If serving the burgers directly from the grill, serve on the rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

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Ground turkey is bland and dry. It needs help to become a succulent burger, which is why turkey burgers always have a lot more ingredients in them than burgers made from beef or pork. The secret to this one is apple butter, which gives the turkey a darker color and adds spices that make the meat taste richer. The burgers are also stuffed with sautéed pear, which releases moisture into the burgers as they cook.

TIMING
Prep: 10 minutes
Grill: About 18 minutes
(8 minutes for stuffing ingredients, 10 minutes for burgers).

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Long-handled spatula.

GETTING CREATIVE
– Because these burgers have a slightly sweet flavor, it is best to keep your garnishes savory: sautéed onions and mushrooms, a leaf of romaine lettuce, some baby spinach, or a few slices of sweet pickle.
– If you want to add cheese, make it something that goes with fruit; an imported Swiss, some crumbled blue, or a sharp Cheddar work well.

INGREDIENTS (MAKES 4 SERVINGS)
Four ½-inch-thick slices onion
1 Bartlett pear, peeled cored, and cut into 8 wedges
1 tablespoon canola oil
6 fresh sage leaves, finely chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1½ pounds ground turkey
2 tablespoons apple butter
½ teaspoon poultry seasoning
1 tablespoon chopped fresh flat-leaf parsley
Oil for coating grill grate
4 hamburger buns, split.

DIRECTIONS
1. Heat the grill as directed.
2. Put the grill screen on the grill to get hot. Coat the onion slices and pear wedges with the 1 tablespoon oil and put them on the grill screen. Grill until browned on both sides, about 4 minutes per side for the onion and 3 minutes per side for the pear.
3. Chop the grilled onion and pear into small pieces and mix with the sage and a pinch each of the salt and pepper in a small bowl; let cool.
4. Using your hands, mix the turkey, apple butter, poultry seasoning, parsley, and remaining salt and pepper in a separate bowl until well blended; do not overmix. Using a light touch, form into 8 patties no more than ½ inch thick.
5. Put a portion of the pear-sage mixture in the center of each of 4 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
6. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after about 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
7. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
8. If serving the burgers directly from the grill, serve them on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

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This is a great use for leftover chili, or open a can if you don’t have any leftovers. Because the chili is fluid, it needs to be solidified before you can stuff it into the burgers. This is done by adding cheese to make it cohesive. As the burger cooks, the cheese melts, leaving you with a chin of cheesy chili with every bite.

TIMING
Prep: 10 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– Garnish these burgers with anything you would use to garnish a chili: sour cream, avocado (or guacamole), sliced jalapeños, scallions, and so on.
– Substitute prepared barbecued beef or baked beans for the chili.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
¾ cup spicy leftover or canned chili, your favorite brand
½ cup shredded Cheddar cheese, or as needed
2 pounds ground beef chuck, 85% lean
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 hamburger buns, split

DIRECTIONS
1. Heat the grill as directed.
2. Mix the chili and cheese in a bowl. The mixture should be cohesive. If it’s still runny, add a little more cheese.
3. Using your hands, mix the beef, salt, and pepper in a separate bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than ½ inch thick.
4. Put a portion of the chili mixture in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
5. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after about 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
6. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
7. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

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The stuffing for these burgers could make shoe leather palatable. It combines inexpensive exotic mushrooms, like shiitake and cremini, with a little bit of dried wild mushrooms to boost the flavor. Don’t let the price of dried wild mushrooms scare you; a little goes a long way, and you get the added benefit of a soaking liquid that can be reduced to the essence of mushroom-identity.

TIMING
Prep: 20 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– Garnish these savory burgers with rich, intense flavors, like caramelized onions or garlic, blue cheese, or a slice of fresh goat cheese.
– Season the surface of the burgers with an herb rub like Tuscan Rosemary Rub or Provençal Herb Rub.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
½ ounce dried wild mushrooms such as porcini, morels, and(or) chanterelles
1/3 cup hot water
1 tablespoon olive oil
¼ cup finely chopped onion
4 ounces fresh “wild” mushrooms such as oyster, cremini, and(or) shiitake, sliced
1 tablespoon minced garlic
2 teaspoons finely chopped fresh rosemary leaves
¼ cup red wine
1 tablespoon balsamic vinegar
3 tablespoons chopped flat-leaf parsley
½ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
2 pounds ground beef chuck, 85% lean
Oil for coating grill grate
6 flatbread rolls such as ciabatta, split.

DIRECTIONS
1. Soak the dried mushrooms in the hot water in a small bowl for 20 minutes, or until tender. Lift the mushrooms from the soaking liquid; don’t discard the liquid. Chop the mushrooms finely and set aside.
2. Heat the grill as directed.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until tender and lightly browned. Add the sliced fresh mushrooms and sauté until tender, about 4 minutes. Add the garlic and rosemary and cook for another minute. Add the wine, soaked mushrooms, and mushroom-soaking liquid, being careful to leave behind any sediment at the bottom of the bowl. Boil until the liquid is almost all gone. Stir in the vinegar, parsley, and a pinch each of the salt and pepper; let cool.
4. Using your hands, mix the beef and the remaining salt and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than ½ inch thick.
5. Put a portion of the mushroom mixture in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
6. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after about 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
7. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
8. If serving the burgers directly from the grill, serve on the rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

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Herb Cheese-Stuffed Garlic Burgers - BBQ And Grilling RecipesThe widespread availability of herb-flavored cream cheeses makes this burger a snap. You can vary the results by moving between a mild, creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or a Brie encased in herbs. The only essential thing when stuffing a burger with cheese is to make sure that the edges are sealed well, to keep the cheese from leaking out during cooking.

TIMING
Prep: 8 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– Because these burgers are stuffed and seasoned, it is best to keep your garnishes simple: a slice of ripe beefsteak tomato, a mound of sautéed onions, a leaf of romaine lettuce, a smear of honey mustard, or a few sprigs of fresh herbs.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 pounds ground beef chuck, 85% lean
2 tablespoons chopped garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons herbed garlic cream cheese such as Boursin
Oil for coating grill grate
6 hamburger buns, split.

DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than ½ inch thick.
3. Put a portion (about 1½ teaspoons) of cheese in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (150°F, slightly pink). Add a minute per side for welldone (160°F).
5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

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In this BBQ recipe we underscore the smoky flavor of bacon with smoked cheese. Again the flavorful ingredients are mixed right into the meat to spread the flavor around. We’ve chosen smoked Gouda, but any smoked cheese will give similar results.

TIMING
Prep: 5 minutes
Grill: 7 minutes

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula

GETTING CREATIVE
– Fresh vegetable garnishes, such as ripe tomato, shaved raw onion, or a leaf of romaine lettuce or spinach, are a great complement to the smoky flavor of the Gouda and bacon.
– Substitute any smoked cheese, such as smoked mozzarella or smoked Cheddar, for the Gouda.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
4 slices bacon, finely chopped
2 pounds ground beef chuck, 85% lean
¼ cup chopped fresh flat-leaf parsley
3 ounces smoked Gouda cheese, shredded
¼ cup diced red onion
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup water
Oil for coating grill grate
6 hamburger buns, split.

DIRECTIONS
1. Heat the grill as directed.
2. Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain.
3. Using your hands, mix the beef, parsley, cheese, onion, Worcestershire, salt, pepper, water, and cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

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This doesn’t look like your typical bacon burger. There are no sodden bacon strips, nor do they have crusty caps of cheese. You won’t see a slab of hothouse tomato or rings of red onion garnishing the patty. There’s nothing to see because everything is mixed into the burger, and what a difference a little invisibility makes. With all the flavorful ingredients distributed within the ground beef, every bite gets invaded with flavor.

TIMING
Prep: 5 minutes
Grill: 7 minutes

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula

GETTING CREATIVE
– Parmesan is delicious with the bacon in this burger, but so is finely shredded Cheddar, crumbled blue cheese, or pepper Jack cheese.
– Garnish with hearty leafy greens like romaine, chicory, spinach, or endive.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals). Clean, oiled grate on lowest setting.
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
3 slices bacon, finely chopped
2 pounds ground beef chuck, 85% lean
1 medium tomato, finely chopped (about ½ cup)
3 cloves garlic, minced
½ cup freshly grated Parmigiano-Reggiano cheese
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
Oil for coating grill grate
6 flatbread rolls such as ciabatta, split

DIRECTIONS
1. Heat the grill as directed.
2. Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain.
3. Using your hands, mix the beef, tomato, garlic, cheese, salt, pepper, and the cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
5. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
6. If serving the burgers directly from the grill, serve on the rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

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The buffalo in this recipe refers to the magic mixture of hot sauce and butter that brought the city of Buffalo, New York, culinary fame, not the noble beast that roamed the Western plains. The burgers are studded with blue cheese and seasoned with celery seed, echoing the blue cheese dressing and celery sticks that are standard accompaniments to all things Buffalo. If you enjoy a pun and revel in redundancy, there is no reason you couldn’t make these burgers with beefalo and have some fun.

TIMING
Prep: 5 minutes
Grill: 7 minutes

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula

NOTE:
These burgers don’t need any garnish, not even a bun, but if you just don’t like to eat your burgers with a knife and fork, we recommend serving them on a crusty flat-bread, like ciabatta, rather than a soft bun.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)
2 pounds ground beef chuck, 85% lean
½ teaspoon celery seed
1/3 cup finely chopped onion
1 tablespoon minced garlic
1 cup crumbled blue cheese
3 tablespoons butter
¼ cup mild hot sauce, such as Durkee Red Hot
Oil for coating grill grate

DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the beef, celery seed, onion, garlic, and blue cheese in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
3. Melt the butter in a small saucepan. Mix in the hot sauce with a whisk; keep warm.
4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
5. Put the burgers in the hot sauce mixture and turn to coat. Serve with forks and knives.

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Mole is the most elaborate of the Mexican sauces. Made by grinding and simmering cooked chiles, toasted spices, ground nuts, chopped fruit, and broth, even a simple mole can take more than a day to prepare. As a time-saver, several Hispanic food manufacturers market prepared mole paste, which includes all of the flavorful ingredients you would add to a mole, precooked and ready to go. In this burger, we use mole paste like ketchup or mustard, to add instant flavor and complexity.

TIMING
Prep: 5 minutes
Grill: 8 to 10 minutes

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula

GETTING CREATIVE
– The spicy character of these burgers goes well with fresh tomatoes, caramelized onions, assertive greens like spinach or arugula, or a few slices of crisp cucumber.
– If you want to add cheese, make it something you’d add to a chili, like aged Cheddar, Monterey Jack, or smoked Gouda.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
Wood: 12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 pounds ground beef chuck, 85% lean
1 roasted red bell pepper, stemmed, seeded, and finely chopped
(about ½ cup)
2 tablespoons jarred mole paste
¼ teaspoon ground chipotle chile
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 kaiser rolls, split

DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the beef, bell pepper, mole paste, chipotle, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
4. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
5. If serving the burgers directly from the grill, serve on the rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

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