Archive for August 17th, 2011

Steak sauce, that classic amalgam of Worcestershire, mustard, and tamarind, has the power to transubstantiate a humble burger to steakhouse eminence. In this recipe, the sauce not only flavors the meat, it also adds moisture and helps to increase the perception of juiciness even when the burger is cooked to well-done.

TIMING
Prep: 5 minutes
Grill: 7 minutes

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula

GETTING CREATIVE
– Because these burgers have so much flavor, 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 dollop of coleslaw, or a few slices of dill pickle.
– If you want to add cheese, make it something assertive: an imported Swiss, some crumbled blue, or a smear of Brie would work well.
– Substitute about ¾ cup chopped sweet onion (such as Vidalia) for the scallions.

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
1/3 cup bottled steak sauce
2 teaspoons jarred horseradish
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
4 scallions, roots trimmed, cut into ½-inch pieces
Oil for coating grill grate
6 hamburger buns, split

DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the beef, steak sauce, horseradish, salt, pepper, and scallions 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 buns, 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 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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