I did these for a graduation cook out early this summer and they were a big hit. They will be slightly bigger than a regular hamburger so make sure you have buns that can handle the larger burger.
Stuffed Hamburgers
Ingredients
3 lbs. Ground Beef
Filling of Your Choice – See Below
Suggested Fillings
Roasted Red Peppers & Shredded Mozzarella Cheese
Bacon, Mushroom, & Shredded Cheddar Cheese
Blue Cheese & Spinach
Peppers & Onions
Ham & Swiss
Jalapeno and Jack Cheese
Directions: For the Fillings: Roasted Peppers $ Shredded Mozzarella: Either roast the peppers yourself or purchase roasted peppers at your local Italian Market. Slice the peppers into strips. Bacon, Mushroom, and Cheddar: Cook the bacon to well done and let drain on paper towels. Slice the mushrooms and sauté in olive oil until tender but still with some body. Set aside. Blue Cheese and Spinach: Pick through the spinach to remove the large stems. Peppers and Onions: Use Italian frying peppers. Core and devein them and cut into strips. Cut the onions into julienne strips as well. Sauté in olive oil with a little salt and pepper and garlic until they are soft and the onions are translucent. Ham and Swiss: No special preparation needed. Jalapeno and Jack Cheese: Core and devein the jalapenos and shred the Jack Cheese.
For the Burgers Divide the ground beef into two equal portions. With one portion, make several burger patties, slightly smaller than you normally would. Place a portion of the filling in the center of each. With the second portion of ground beef, make same sized burger patties. Place a second patty on top a patty with the filling and seal the edges. Then form the burger into as flat a double patty as possible. If you are making these in advance, separate them with wax or parchment paper to keep them from sticking together. Cook them as you would a regular burger on the grill, slightly further away from the heat source as they will need a little longer than usual to cook through. Serve with normal burger accompaniments like sliced raw onion and tomato.
Grilled Corn on the Cob
Ingredients
Corn on the Cob - in the husk
Melted Butter
Salt & Pepper
Optional Herbs, Spices & Seasonings
Onion Powder
Old Bay
Paprika
Garlic Salt
Basil
Oregano
Cilantro
Directions: Peel of the outside one or two layers of husks. Soak the un-husked ears in water for 30 minutes making sure that the corn is completely submerged. After the corn has soaked, peel the corn half way from the point end and remove the silk. Brush the corn with the melted butter and season with your choice of the seasonings. Re-wrap the ears with the husks that are still attached. Heat the grill to medium or start the charcoal and set the height of the grill to half way. Grill the corn, turning frequently until the dark outlines of the kernels are visible. Remove the corn from the grill with tongs as it will be very hot. Serve immediately but warn your guests that the corn will be very hot!
Grilled Potato Wedges
Ingredients
Large Russet Baking Potatoes cut into Long Wedges
Olive Oil
Salt & Pepper
Optional Ingredients
¼ Cup Mayo
2 Tablespoons Dijon Mustard
1 Tablespoon Chopped Fresh Rosemary
1 Teaspoon Lemon Juice
Directions: Scrub the potatoes under cold running water to clean the skins then dry thoroughly. If using the optional ingredients, combine all in a bowl. Add the potatoes and mix to cover completely. Heat a gas grill with one burner on medium high heat and another to medium low heat. Place the coated potatoes over the medium high heat and grill on all sides until grill marks form. Move them to the medium low heat side to finish cooking.
If not using the optional ingredients, coat the wedges with olive oil and season with salt and pepper. Follow the grilling directions above. If desired, use the optional ingredients to make a dipping sauce for the potatoes cooked with olive oil.
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