Trick for Perfect Burger

Americans consume over 50 billion hamburgers a year. We bake and grill them. But did you know there is a way to keep the patty from puffing up like a ball and losing its patty shape? 

I have spent years wondering why my burger patties shrunk and baked into a ball.

So I read the one easy not to be skipped step is taking a teaspoon or using your thumb to make a dent or dimple in the middle of the patty before cooking.  When the burger cooks, the dimple slowly rises to give you a flat even burger as the fat distributes while cooking.

Trust me it works 😉

Grilling Bloody Mary Burgers This Weekend

For all Bloody Mary lovers, here is a burger just for you. Summer is still in full swing and the grill is ready. The easy to make Aioli makes the perfect topper for this delicious burger. 

To make the burgers mix together in a large bowl 1 lb. ground beef, 1 tablespoon minced onion, 1/8 teaspoon Tabasco, 1/2 teaspoon Worcestershire sauce, 2 tablespoons seasoned breadcrumbs, 2 tablespoons of your favorite Bloody Mary mix, a sprinkle of cayenne pepper if desired, salt and pepper to taste. Form into 4 patties.

Aioli ingredients are 1/2 cup mayonnaise, 1/2 teaspoon celery seed, 1/4 teaspoon minced garlic, sprinkle of cayenne pepper,  1 tablespoon Bloody Mary mix, 1 teaspoon vodka (can be omitted), 5 drops of Worcestershire sauce, 3 drops Tabasco sauce.  Mix all the Aioli ingredients together with an emulsion blender or regular blender until smooth and place it in the fridge until you're ready to serve.

Place the patties on your preheated grill for 7-8 minutes, then flip for another 7-8 or until done.  

Place sliced tomatoes on the bottom bun, top with the burger, spoon on the special Aioli sauce, top bun. 

Special skewers of garnishes will really make your Bloody Mary burgers extra special. 

Make skewers ahead of time on wooden skewers you find in the liquor section of the grocery store.  My favorites are kosher dill, stuffed olives with blue cheese, cubed cheddar or jack cheese, salami slices, or crispy bacon slices.  Happy Weekend friends.

Photo credit: An Affair from the Heart

Grilled Pork Tacos Al Pastor

This is in my weekly summer meal rotation for so many reasons and it's on my menu this weekend when our family will gather at our lake home. The key ingredient is Frontera Al Pastor Marinadeal with chipotle and pineapple seasoning for pork created by the well known Chef RickBayless.

Here's all you do for 4 servings. Modify if entertaining for a larger crowd. I'm hosting 10 people so I'm tripling the pork and pineapple. Marinate 1 1/2 pounds pork tenderloin in 1/2 pouch of marinade for 30 minutes or longer in a ziplock bag and place in the refrigerator. Save the other half of marinade for grilling. Prepare the grill to medium hot. Remove the pork from the bag and grill the pork brushing on the reserve marinade while its on the grill.  Place sliced pineapple brushed with the marinade on the grill with the pork for the last 2 minutes of grilling.  The pineapple really makes it!  Remove when all is finished cooking, and place on a platter to slice.  Serve with warm tortillas (wrap in aluminum foil and warm in 300 oven for 8 - 10 minutes), limes cut into wedges, guacamole, grilled pineapple, a bit of chopped onion and cilantro for maximum flavor and enjoy!

Blue Cheese Compound for Grilled Burgers and Steaks

This easy to make blue cheese topper will take your burgers and steaks to the next level of awesome.

Compound butter is typically butter rolled into cylinder shape and chilled.  Take a large bowl, 4 sticks (1 lb.) softened butter, and 6 ounces crumbled blue cheese.

You can cream the mixture together with the paddle attachment of your stand mixer or blend well with your hands.  Spread it out on a large square of plastic wrap, place the butter in the middle. Roll into a cylinder inside the wrap, tie each end with a knot, and chill or freeze until needed.  

 

Happy Grilling!

Fourth of July

Begin the day with waffles (homemade or store bought) topped with sliced strawberries, fresh blueberries and a dollop of whipped cream.

 Keeping safety in mind, we can celebrate Independence Day in a celebratory way.  It may not be the large gatherings we have had in the past. With luck, Mother Nature will grant us mild weather allowing outdoor activities on this special day. Here are a few ideas that are easy and fun. 

 Hot dogs and hamburgers on the grill, potato salad, corn on the cob, blue corn chips and red Doritos.  

Desserts include white cupcakes decorated with blueberries, raspberries, strawberries and/or red, white & blue sprinkles.

Root beer floats are a favorite at our house.  My husband has made them for guests ever since we bought the house and it's a tradition that takes me back to when my Dad made them for my brothers, sister, Mom and myself growing up.  

Let's not forget ice cream sundaes or banana splits.  Provide the red, white and blue sprinkles , hot fudge, caramel, or chocolate sauces and customize. And the whipped cream!

Favorite games we play are croquet, bocce ball, volleyball (play it with a beach ball if you don't have a volleyball) and frisbee.

Make up a summer scavenger hunt for backyard fun.  Who can be the first to find a bird, flip flops, shorts, ice cream, bike, ball, or lawn chair?  Use your imagination. The possibilities are endless. Popsicles for participants are a fun finish.

Set up the back yard pool.  Due to stay at home restrictions, pools are difficult to find this summer and taking longer than usual for delivery because of high demand. If that's the case, bring out the sprinkler and let it run.

 Line up to take a  turn at the pinata where everyone scrambles for the prizes inside.  

Fire up the fire pit in the yard and bring out the makings for S'mores!  We like to find sticks to use for our marshmallows in the yard. The hunt for sticks is part of the fun. 

Make campfire pies over the fire pit with our Campfire Pie makers.  You need a can of blueberry, cherry or apple pie filling, white bread and butter. 

Place a piece of buttered bread face down in the pie maker. Add 3 tablespoons of pie filling on the bread, top with the other piece of bread, making sure the butter side is against the pie maker.  Close the pie maker and place over the fire.  Cook for 5 minutes or until the bread is browned.  Cool a few minutes and enjoy!

How will you be celebrating this year? Have a safe and happy holiday!

Cheese Inside the Burger

Summer weather is here and all our grills are seeing lots of action. Does the cheese always slide off your burger when you are ready to place them on the buns?  Just melts right off!

If this doesn't get your taste buds going, nothing will.  Melted cheese inside the burger. American, cheddar or pepper jack cheeses are the tastiest.  Always purchase beef chuck with a high fat content for a tastier and moister burger. 

For 4 Burgers: (preheat grill to medium heat)

1 1/4 lbs. round chuck

2 tsp. Worcestershire sauce

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

In a large bowl, combine the ground chuck, Worcestershire sauce, salt and pepper and blend well.  Divide into eight 1/4 inch patties.  When the grill is ready, using grill tongs, dip several pieces of paper towels in vegetable oil and rub on grill grates to coat.  

Place the burger in your hand, place folded slice of cheese in the center of the burger, and place another on top of the cheese.  Pinch the edges to form a seal.  When all four burgers are formed, place on the oiled grill grates and grill 3-4 minutes with the lid closed.  Flip with a spatula and grill another 4 minutes.  Remove from the grill and let the burgers rest on a plate with a loosely placed tent foil over them.  This will distribute the juice and cheese evenly.  

Meanwhile, place the buns of your choice on the grill for 2 minutes before serving.  I love Ciabatta buns for the crispness they offer.  Serve the burgers with sliced pickle on top and a light amount of mayonnaise and there's no turning back!

Firecracker Burger with Kick

        Spicy Crunch Burger (recipe below)    

What's a Burger without Grilled Corn?

Our daughter made this sign years ago when we bought our lake home and it is tradition to place it on the mantle each 4th of July

 To honor the 4th of July, we're making an awesome Spicy Crunch grilled burger recipe sure to please those who love a burger with a spicy bite!  This is a favorite of mine and one of the most delicious burgers I've ever had.  It is a 1/2 lb. fresh 100% certified premium beef burger made up of a special blend of sirloin and chuck.  Smothered in buffalo sauce, and then topped with crushed crispy kettle chips.  My personal favorite crunch chips are capecodchips.  Served on a fluffy sesame seed bun with lettuce, sliced tomato a dill pickles.

 ** To add more richness to your burger patty, mold your meat around a small pat of salted butter and it melts into the meat as it cooks.YUM!

***For more kick, skip the butter and cube pepper jack cheese.  Stick a couple of cubes of pepper jack inside your meat patty and form around around the cubes.  Melts as it cooks...adds a fun twist.

Top your finished burger with buffalo sauce spread over the top of the patty and top with crushed Kettle Potato Chips.


     ~Wishing you a happy and safe 4th of July holiday with family and friends~                                                                         

Blue Cheese Compound Butter to Top Steaks

This is one of my favorite ways to enjoy a great steak and I like to repost and share it each summer because it is so easy and really provides a great flavor to grilled steaks and/or burgers. 

We love to top our steaks with  Blue Cheese Compound Butter.  

Compound butter is typically butter rolled into cylinders and chilled (can be frozen) and then sliced into pats that are served on steaks, fish or vegetables.  

1 pound (4 sticks) unsalted butter

6 ounces blue cheese

In a large bowl, blend the butter with your (clean) hands.  You can cream the butter using the paddle attachment of your stand mixer - but you want the butter really soft to incorporate the blue cheese.

Add the blue cheese and continue blending the butter until fully blended.

Spread out a large square of plastic wrap across your work area, the place the butter onto the plastic.  You now roll the butter into a cylinder inside the plastic wrap.

Tie each end into a knot. 

Chill or freeze until needed and serve in thick slices on top of each hot, freshly grilled steak.  

~Happy grilling~

Fired Up for Grilled Watermelon

I can't get enough of watermelon this summer, so when I see a sale, I'm thrilled! I'm finding our local grocery stores are putting whole seedless watermelons on sale for the upcoming summer picnics families are planning.  If you have the grill already fired up, why not slice up your watermelon and put it on the grill?

Place whole seedless watermelon on a large cutting board.

Slice.

Grill for 2 minutes on each side on a hot grill (if you'd like it to taste super sweet, sprinkle the melon slices with a little brown sugar before you grill).

Enjoy and thanks for reading.

What Are You Grilling for the Holiday?

Memorial Day is a big grilling day in our house and many others.  My husband leaves the inside cooking to me and I leave grilling to him.  After 43 years and counting,  it's the perfect plan. I love that he still likes getting creative with his grilling.  We have found the Costco meat department has a wonderful selection and the steaks he bought for this meal were of fine top of the line restaurant quality.  The butcher comes out from the counter to answer any questions you may have and is happy to cut the size meat or roast you need.  

One of my favorite side dishes that compliments steak beautifully is pictured below and my husband makes it beautifully each time. Cut Granny Smith or Gala apples and fresh pineapple into bite size pieces and place in a foil pan.  Sprinkle with golden raisins, cinnamon and light pats of butter. Place the foil pan on the heated grill. Stir and watch carefully (so it doesn't burn) for about 15-20 minutes.

This could also be served as a dessert topped with vanilla ice cream.  Great for Summer.  Bon Appe'tit!

Costco steaks.

My husband Michael's grilled fruit dish♡

Grilling Steak Indoors or Out

Tonight I'm grilling on my Cuisinart indoor grill. This is probably one of the most valuable cooking tools I own in my kitchen.  The plates are removable and dishwasher friendly.  One side holds the griddle plates I use to make pancakes and grilled cheese while the other side holds the grill plates.  The grill side I use for steaks, burgers, chicken or whatever your heart desires.

These are Angus strip steaks that I topped with a light coating of EVOO (extra virgin olive oil), and seasoned on both sides with garlic salt, onion salt, and lemon pepper seasoning.  Grilled 8-9 minutes on each side and served with fresh green beans.  I pay more for my organic fresh green beans this time of year but it's really worth every penny!

The sizzle of steaks on the grill is hard to resist. After the steak is finished cooking, let it rest on a plate for 5-6 minutes.  This will ensure the juices distribute inside the steak and stay inside once you cut into your meal. 

The flip side of the grill makes great grilled cheese sandwiches.

Just a pinch of simple spices and seasonings can make a difference in the taste. What are you grilling tonight?

                                     

Cleaning the Grill!

As much as I love the comfort of soups and slow cooking provide, I am eager to begin the official grilling season!  I know there are those of you who grill all year long, and I admire your dedication in the long Winter months of putting on boots to go through the snow to the grill.  I have been that person many times, but this year particularly I am yearning for sunshine, warmth, and grilling with the leisurely pace Spring and Summer provides. We don't clean our grill when the snow begins to fly as we should, so my husband and I found the video from Weber helpful.

Here's the link to the video from Weber Grill and may your weather be pleasant and your grilling be fun.  

Thanks for stopping by and enjoy the weekend.

Grilling an Easy Blue Cheese Burger

My last summer grill post is a favorite of mine.  My husband is a big fan of blue cheese on burgers and steaks, so I thought I would post this easy blue cheese burger that has a flavor and personality of its own that you will enjoy.

In a bowl mix crumbled blue cheese, a teaspoon of Worcestershire, a pinch of black pepper and salt.  Cover and refrigerate for 2 hours.

Shape ground hamburger into patties.  Grill burgers over a medium heat on your grill, flipping once until your desired doneness is reached.

Top with the blue cheese mixture before you remove the burgers until it's slightly melted.  Remove and serve on buns of choice and your favorite side.

Next week is the return of slow cooker featuring pumpkin chili!

EASY Grilled Chicken Leftovers

When I grocery shop, I buy enough chicken breasts to cook for 2 meals.  This week I simply marinated chicken breasts in ziplock bags with Italian dressing in the fridge for a few hours (or overnight), and grilled them for about 25 minutes.   They were moist and delicious and served them with fresh corn on the cob. Perfect summer meal! I sliced the remaining chicken breasts and sealed them in ziplock bags to freeze.  After the weekend Farmer's Market I visit each Saturday morning, I like serving fresh green salads with lettuce, peaches, blueberries, strawberries, chopped walnuts, and sliced chicken I have frozen and thawed.  My dressing of choice is a raspberry vinaigrette, but balsamic dressing drizzled on this salad is great too. Easy and won't heat your house on these warm summer days.  Don't forget a basket of crusty rolls.

~Happy Grill Tuesday~

Love Doughnuts? Grill EM!

A fun dessert to serve tonight are grilled doughnuts.  I live in the Midwest where it rains heavily it seems every other day.  I tried this out on my indoor grill and it tasted amazing!  Simply slice sugar doughnuts in half, spread a thin layer of butter on each half.  Grill cut side down for about 60 seconds on each side for outdoor grill and 2-3 minutes on indoor grill.   You want them warm but not burnt.

Remove your doughnuts from the grill and place on a platter.  Top each half with your favorite ice cream.  My favorite is topping my doughnut with Breyers strawberry ice cream, and drizzled with chocolate sauce (and whipped cream!) ..... this is my new year round all time favorite dessert! Let me know what you think:)

Do You Grill your Fruit?

Grill your Peaches and Blueberries and top with an easy Amaretto Sauce

           

                                           
This is the season for fresh garden market peaches and blueberries, so why not make a dessert out of these delectable and tasty treats?  This recipe will serve 4.

Amaretto Sauce Ingredients:
3/4 stick unsalted butter, 6 tablespoons amaretto or other almond liqueur and a pinch of salt (I like sea salt)
Fruit:
4 peaches, halved and pitted (can substitute nectarines), 1 pint blueberries

Prepare a medium hot fire in your grill.

In a small saucepan, melt the butter over medium heat.  Remove from the heat and stir in the Amaretto and salt.  Keep warm.

Brush peaches all over with the buttery sauce.  Place them cut side down on the grill for 4 to 6 minutes, turning and basting one time, until the peaches are tender.

To serve, place 2 peach halves in a bowl and divide the blueberries between them.  Spoon remaining Amaretto sauce over them topped with vanilla ice cream.