Yesterday’s festivities marked 236 years that a bunch of dudes got together to sign documents announcing our freedom from those crazy Brits. We have since enjoyed many freedoms (most of them much more recent) and a giant thanks to our guys still fighting for it today.
In spirit and post celebration of the quintessential summer time holiday, what better than to share than my bacon cheddar burger recipe. On holidays like these, I love celebrating all week long (In this case, many of you can with an amazing 5-day weekend!). So keep that grill fired up, and here are a few tips so you don’t set your lunch on fire (or you!)
Grilling is incredibly intimidating. (I can hear the collective “no its not!!” right now.) Truth is, if you are working with charcoal, it is difficult to regulate your heat. Gas and propane grills have an easier capability to turn down heat that is burning your fish, or crank up the fuel for a charred outer layer. Here are a few key points to remember on either:
- If you have marinated your food, make sure to remove it from the flavor pool and scrape off as much of the surface marinade as you can. Small pieces of onion or an overload of juices can fall through the grills creating a ton of smoke, some potentially dangerous burning, and is a pain to clean up.
- Reserve your abundant marinade to make a sauce. Add it to a frying pan and simmer for 10-15 minutes, or until heated through and meat juices are cooked off. Your liquid should reduce, at which time, add 1-2 cups of sour cream and stir vigorously to eliminate any curdling or lumps. Use the sauce right away over your meat or reserve for later.
- If you’re making sliders, place patties on a lightly oiled sheet of foil. Once cooked, zap them quickly on the grills for quick flavor, but be careful, these little guys like to fall through the cracks.
- Never oil or butter your grill as you would a frying pan. It will all just be a big smokey mess!
- Use the palm rule for steaks. Flip your hand over so you are looking at the palm. Feel the base of your palm just above the wrist and into the extension of your thumb. That fleshy area is what your steak should feel like when you press into it (be careful not to burn yourself!). This is about medium rare. If its gushier, then its pretty rare; tougher, and you’re approaching well done.
- Is the outside of your food almost burned, but the inside raw? Move the item to an outer edge of the grill where there is less heat and close the lid. This will help to keep it cooking on the inside. Your heat is still too hot? Remove your food and place on a piece of foil.
- Use a grill brush to clean your grill as soon as you finish using it. With the metal still hot, the charred surface can easily scrape off and come clean.
For more tips and how tos, I always consult the grill master himself, Bobby Flay. His followers are filled with lovers and haters, but you can’t deny the man knows steaks (and grilling!!).
Finally, as promised, my no mess Bacon Cheddar Burger recipe is to follow. It is perfect for sliders as well as full sized patties. You will be so happy you made these!!
No-Mess Bacon Cheddar Burgers
1/2 lb ground beef
6-8 strips bacon (depending on thickness), cooked and chopped finely when cooled
2 cups shredded extra sharp cheddar cheese
1/2 onion chopped, cooked
2 tbsp worcester sauce
1/2 cup breadcrumbs
salt & pepper to taste
4 Martin’s Potato Rolls
ketchup, mustard, mayo, BBQ sauce
Optional toppings: Lettuce, tomato, raw onion, sautéed mushrooms
Add the first seven ingredients in a bowl and mash with your hands until very thoroughly combined. Form into 2-4 oz patties for sliders, and 8oz for full sized burgers (circumferences should be 1-3 inches or 4-6 inches around).
Place sliders on a hot grill and allow to cook for about 3-4 minutes per side for medium rare (longer if the patty is bigger). Top with potato roll & desired toppings. Enjoy!