Tuesday, July 10, 2012

Outdoor Cooking USA - Day 10, Califorina

My Mother-in-law could grill a hamburger or hot dog up to perfection, you know it--the smoky, char-grilled outside and the juicy inside, smothered in slightly melted cheese, stacked with a little lettuce ant fresh tomato, all sandwiched in between a soft, toasty roll. That's what a burger is all about! Hot dogs were always served with relish and mustard. There are a couple of tips to making a great burger.
 #1... Meat with a higher fat content will be juicier but will also shrink more when it cooks. So make sure to make your patties a little larger than the bun you are planning on using.
#2...  If you shop at a store or local market, where the butcher grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture.
#3... My husband like to mix ground pork, turkey and beef together for a richer burger. But shhhh!... that is our little family secret! :)

Grilled Burgers (Harris Style)

  • 2 pounds mixed ground beef, pork and or turkey
  • 8 slices cheddar cheese
  • 1/2 medium onion diced
  • 1/4 pound chopped, crisp cooked bacon
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/8 cup shredded carrots (gotta sneak in the veggies)
  • 1 tablespoon Worcestershire Sauce 
  • 1 tablespoon Sweet Baby Ray's BBQ Sauce
Preparation: Mix everything together thoroughly, the shape into 8 slightly larger than bun sized patties. Grill, broil or pan fry until well done, about 4 minutes per side.

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