Vegetable oil 1 1/2 pounds (80 percent lean) ground beef 1 cup shredded cheddar, Swiss, or Jack or crumbled blue cheese 1 teaspoon salt 1/2 teaspoon pepper
Turn all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Clean and oil the grill. Leave all the burners on high.
Meanwhile, spread the meat out over a large plate, sprinkle with the cheese, salt, and pepper, and gently toss the meat with your hands to incorporate the seasonings. Divide the meat into 4 portions and, with cupped hands, toss each portion of meat back and forth from hand to hand to shape it into a loose ball. Using your hands, flatten the balls into 1-inch-thick patties. Press the center of each patty down with your fingertips to form an indentation about 1/4 inch deep. Rub each burger with 1-teaspoon oil.
Grill the burgers indentation-side up, covered, until well seared on the first side, about 3 minutes. Flip the burgers and continue to grill to the desired doneness, 2 to 5 minutes.
Transfer the burgers to a platter, tent with foil, and let rest for 5 minutes before serving.
Charcoal Grilling Method: Build a medium-hot single-level fire and grill the burgers as described in step 3, leaving the grill uncovered.
Burger Patties 1 – tablespoon Szechwan seasoning* or to taste 1 – teaspoon finely grated fresh ginger 1 – tablespoon soy sauce 2 – tablespoons water 1/4 – cup Extra Crunchy Peanut Butter 1-1/4 – pounds ground beef chuck
Sweet and Hot Sauce 1/2 – cup Apricot Preserves 1/4 – cup Red Plum Jam 2 – teaspoons white vinegar 1/2 – teaspoon finely grated fresh ginger Crushed red pepper flakes to taste Original No-Stick Cooking Spray 2 – cups prepared fried rice, warmed Cilantro, chopped for garnish
In a medium bowl, combine Szechwan seasoning, ginger, soy sauce, water and peanut butter. Crumble ground beef over mixture and gently combine the ingredients.
Shape meat into eight (4-inch) patties and refrigerate.
In a small bowl, combine apricot preserves, plum jam, vinegar, ginger and pepper flakes.
Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F).
Grill patties 3 to 5 minutes per side or until juices run clear.
To serve, place 1/2 cup warm fried rice onto each plate. Top with 2 burgers, garnish with sweet and hot sauce and cilantro.
*Szechwan seasoning is available in your grocer’s spice aisle.
1 pound ground beef (80% lean) salt and freshly ground black pepper to taste 2 slices Cheddar cheese 2 extra-long hot dog buns 4 teaspoons mayonnaise 2 tablespoons ketchup
Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140°F/60°C). Remove and rest 3 to 4 minutes.
Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.
10 oz. lean (85%) ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Several dashes of Worcestershire sauce 1/2 medium red onion, sliced 4 large lettuce leaves 1/2 beefsteak tomato, sliced Toppings: ketchup, mustard
Preheat grill to 350° to 400°F (medium-high).
Combine beef, salt, pepper and Worcestershire sauce. Shape mixture evenly into 2 patties.
Grill burgers and onions on lightly oiled grill rack, covered with grill lid, 2 minutes on each side or until onions are soft and burgers are desired degree of doneness.
Place lettuce leaf on serving plate; top with burger, onion, tomato, desired toppings and remaining lettuce leaf. Repeat procedure; serve immediately.
1/2 medium onion, finely chopped 2 large poblano peppers, roasted, seeded, and chopped 2 tablespoons chili powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1-1/2 pounds lean ground beef 8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded 4 large hamburger buns Assorted condiments
Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.
Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.
Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments.
Makes 4 burgers.
To roast poblano peppers
Heat oven to 425°F.
Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.
1-1/2 pounds lean ground beef 1 cup crumbled Gorgonzola cheese (4 ounces) 1/3 cup snipped dried oil-pack tomatoes 1 tablespoon snipped fresh thyme 4 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 6 sourdough rolls, split and toasted Sliced red onions Sliced tomatoes Chilled Melon Refresher (optional) (see recipe below)
Combine beef, 3/4 cup of the Gorgonzola cheese, all but 1 tablespoon of the snipped dried tomatoes, the thyme, garlic, salt, and pepper in a large mixing bowl. Shape mixture into 6 patties 3/4 inch thick.
Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160°F, turning burgers once halfway through grilling.
Remove burgers from grill. Top with remaining Gorgonzola and snipped dried tomatoes. Serve on toasted sourdough rolls with sliced red onions and tomatoes.