Grilled Cheeseburger

Grilled Cheeseburger

Grilled Cheeseburger

 

4th of July is only few days away.And if you still didn’t make up your mind on what to make…How about a juicy restaurant style cheeseburger? In our family it became a Fourth of July tradition,because …what can be more American then a cheeseburger?!

Burgers are so versatile.There is many ways to make a burger with many different flavors depending on spreads,toppings,sauce,and cheese you will use. Portobello mushroom and blue cheese is my favorite. Adding portobellos to meat creates a juicier burger and blue cheese gives it extra flavor.If you don’t like blue cheese, you can add any other cheese or none at all.

If you want a perfect,juicy,and delicious burger…please follow these tips:

1.Dip meat into cold water for 30 seconds before grilling.(great tip from foodandwine.com)

2.Flip burgers just once on the grill.

3.Don’t over cook the meat (it will be dry)

4.Brush burgers with melted butter or oil.

5.Never flatten burgers with spatula.

6.Use fresh good quality meat.

 

Ingredients:

2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*

1 portobello mushroom or 5-6 white button mushrooms

blue cheese crumbled

salt and pepper

1/2 stick butter melted

*ask your butcher to grind it for you if don’t have grinder

Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)

 

Spreads:

equal amount of-

ketchup

sweet dill relish

mayonnaise

combine all ingredients

 

Lemon garlic spread-

3 tablespoons mayonnaise

3 garlic cloves crushed

1/2 teaspoon dijon mustard (optional)

1 tablespoon fresh lemon juice or white or red wine vinegar.

combine all ingredients.

 

Any choice toppings:

Tomatoes

red or white onions sliced

butter or iceberg lettuce

avocado

bacon

sauteed mushrooms

Dill pickles

jalapeños

American,cheddar,swiss cheese

 

Direction:

If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.

Mix meat,mushrooms,salt and pepper together.

Form big 1 inch thick patties (apprx. 6-8 patties)

If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*

Brush the grill with oil or spray with nonstick.

Dip patty in cold water for 30 seconds.Brush on melted butter or oil.

Grill for  6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.

Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.

Add spread on one side of the bun,following with desired toppings and grilled patty.

* Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.

**These Burgers can be pan grilled/fried with little oil if you choose not to grill.

 

Grilled Cheeseburger

Ingredients

  • 2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*
  • 1 portobello mushroom or 5-6 white button mushrooms
  • blue cheese crumbled
  • salt and pepper
  • 1/2 stick butter melted
  • *ask your butcher to grind it for you if don't have grinder
  • Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)
  • Spreads:
  • equal amount of-
  • ketchup
  • sweet dill relish
  • mayonnaise
  • combine all ingredients
  • Lemon garlic spread-
  • 3 tablespoons mayonnaise
  • 3 garlic cloves crushed
  • 1/2 teaspoon dijon mustard (optional)
  • 1 tablespoon fresh lemon juice or white or red wine vinegar.
  • combine all ingredients.
  • Any choice toppings:
  • Tomatoes
  • red or white onions sliced
  • butter or iceberg lettuce
  • avocado
  • bacon
  • sauteed mushrooms
  • American,cheddar,swiss cheese

Instructions

  1. If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.
  2. Mix meat,mushrooms,salt and pepper together.
  3. Form big 1 inch thick patties (apprx. 6-8 patties)
  4. If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*
  5. Brush the grill with oil or spray with nonstick.
  6. Dip patty in cold water for 30 seconds.Brush on melted butter or oil.
  7. Grill for 6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.
  8. Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.
  9. Add spread on one side of the bun,following with desired toppings and grilled patty.
  10. * Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.
  11. **These Burgers can be pan grilled/fried with little oil if you choose not to grill.
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Grilled Chicken Kebabs

Grilled Chicken Kebabs

Summer days are perfect to get outdoors and cook something on the grill. These grilled chicken kebabs are very juicy and tasty and great for parties, camping or just for your next family lunch or dinner.


Grilled Chicken Kebabs

Ingredients

  • 4 lbs. boneless,skinless chicken thighs cubed
  • 1 1/2 onions or 2 small shredded
  • 2 cups plain yoghurt
  • 2 tbsp. salt ( adjust how desired)
  • 1 tbsp. black pepper
  • 1 teaspoon cumin
  • 2 tbsp. fresh chopped parsley
  • 2 tbsp. fresh chopped cilantro
  • 2 tbsp. paprika
  • 2/3 cup ketchup
  • 1/2 teaspoon ground coriander
  • 1 bay leaf
  • 1 cup cold water

Instructions

  1. Combine and mix all the ingredients in a bowl. Refrigerate overnight or up to 3 days. Take meat out of the fridge 1 hour before grilling. Place the meat on the skewers and grill it.
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