Archive for August 25th, 2011

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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