Perfect Grilled Meats by Matt Kelly

Author:Matt Kelly
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1996-03-25T16:00:00+00:00

Hamburgers

Long considered a mainstay of backyard barbecuing, the lowly hamburger can become a work of art in the right hands.

The key to good hamburgers, as with steaks, is to start with good, fresh meat. If you are buying cellophane-wrapped trays of ground beef out of the meat case, look for meat that is 90 percent lean, preferably ground round. If you are working with a butcher, have him grind fresh meat for you. With good meat, you are bounded only by your imagination.

In estimating ground beef for these recipes, I calculate about ⅓ to ½ pound per burger.

HIDDEN CHEESE BURGER

An American food icon, the traditional cheeseburger consists of a hamburger topped with a slice of melted cheese. This cheeseburger is different because the cheese is on the inside. I use Monterey jack because I like the taste, but experiment with whatever cheese strikes your fancy — blue cheese or sharp cheddar, for instance.

2 pounds ground round

1 brick Monterey jack cheese, plain or with jalapeño bits

Divide the ground beef into the number of hamburgers you will make, then divide each piece in half again and form large thin patties. Slice cheese and place slices on half of the thin patties, then set another patty on top, trapping the cheese in between. Work the edges with your fingers to get a good seal.

Cook the hamburgers over hot coals uncovered about a minute, to sear the outside of the burger. Then cover the cooker to smoke the burgers. For burgers that weigh ⅓ of a pound, cook covered for about 5 minutes a side to get rare burgers; for ½–pound burgers cook 7 to 8 minutes a side. Be careful not to flip the burgers too vigorously, or they may break open.

SERVES 4 TO 6

ONION BURGERS

2 pounds ground round

4 large onions, in ¼-inch slices

¼ pound of butter

Melt half the butter in a heavy skillet at medium high heat, and cook and stir the onions until they lose their stiffness. Add the rest of the butter. When it has melted, cover the skillet, and reduce heat to medium. Stir occasionally. Cook onions until they are deep brown (about 20 minutes to a half hour).

Divide the ground beef into the number of hamburgers you plan to prepare, then divide those balls in half and form patties. Divide the cooked onions onto half of the meat patties, and then top with the remaining patties. Seal the edges securely.

Grill over the coals uncovered for about a minute to sear the outside, then cover the cooker to smoke-cook the burger. For rare burgers, cook about 5 minutes to a side for ⅓–pound burgers and about 8 minutes to a side for ½–pound burgers. Be careful not to flip the burgers too vigorously, as they might break open.

SERVES 4 TO 6

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