2017-05-17 / Entertainment

Fire up your grill!

As the days get warmer and the Memorial Day holiday (and relatives) descends upon us, it’s time to grill outdoors. Memorial Day is a federal holiday that was created to remember those who died while serving our country. The holiday originated after the Civil War to commemorate the Union and Confederate soldiers. Today, the holiday commemorates all of those brave men and women who served in the American military and sacrificed their lives for our country. It is observed every year on the last Monday in May.

Memorial Day also is considered to be the unofficial start of the summer vacation season. Family gatherings featuring barbequed or grilled meats and vegetables are a traditional part of the holiday. Here are a few tips and a great recipe to guarantee that your outdoor grilling will be something to celebrate!

Grilling Tips:

* Take time to properly prepare your grill before using it. If it’s been a while, give your grill a good spring cleaning. Scour the grate with a wire brush. Save future cleaning time by using a nonstick cooking spray to prevent food from sticking to the grill.

* Keep safety in mind. Place your grill on a level surface in a well-ventilated area and away from overhangs, deck railings and shrubs. Use long handled tongs and flame-retardant mitts to protect your hands.

* Preheat your grill. You can estimate the approximate temperature by counting how many seconds you can hold your hand 4 inches above the coals. If you can hold your hands in place for four seconds, your grill is at medium heat or about 300 F to 350 F. If you can hold your hand in place for less than two seconds, you have a hot grill at about 375 F.

* Be sure to use a clean plate and clean utensils to collect the cooked food from the grill. If you use the same plate that held the raw meat, you could be adding some unwanted “secret ingredients” to your meal. Salmonella, E. coli and other bacteria often are spread by cross-contamination.

* Use a food thermometer every time you grill. Don’t trust color as an indicator of doneness. According to a study by the U.S. Department of Agriculture, one out of every four burgers turns brown before reaching a safe internal temperature. Insert the thermometer in the thickest part of the meat, away from fat and bone. Clean your food thermometer well after each use because a dirty thermometer can crosscontaminate other foods.

CHEESEBURGER
SLIDERS
1 pound ground beef
(80/20 blend)

1 tablespoon Worcestershire sauce
2 teaspoons steak sauce
1/2 tablespoon garlic
powder
1 teaspoon salt
1 teaspoon freshly
ground pepper
1 tablespoon extra-virgin
olive oil
1 tablespoon butter
1 small onion, finely
chopped
1 1/2 ounces Munster
cheese, thinly sliced, cut
into 1 1/2-inch squares
3 red tomatoes, sliced
1/4-inch thick
3 Romaine leaves, shredded 8 three-inch mini brioche buns or mini pretzel
buns, split in half

SRIRACHA
MAYO SAUCE
1 cup mayonnaise
1/2 cup sour cream or
plain Greek yogurt
1 1/2 tablespoons Sriracha 1 teaspoon honey or
agave syrup
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper

1. Gently combine beef,
2 teaspoons Worcestershire
sauce, steak sauce, garlic
powder, and salt and pepper
in a bowl. Set aside.
2. Heat oil and butter in
a small skillet over medium high heat. Add onion
and remaining teaspoon of
Worcestershire sauce and
cook, stirring occasionally,
until translucent, about 2
minutes. Remove from heat
and let cool completely.
3. Make Sriracha mayo
sauce: In a small bowl,
combine mayonnaise, sour
cream or Greek yogurt,
Sriracha, honey or agave,
lemon juice, salt and pepper until well-combined.
Set aside.
4. Heat grill to medium-high. Gently form meat mixture into 8 one-inch-thick
patties. Grill 4 to 5 minutes
per side for medium-rare.
Top with a square of cheese
after flipping burger. Close
grill for 30 to 60 seconds to
melt cheese. Toast buns on
the grill, about 30 seconds.
5. Place hamburger patty
on a bun, top with reserved
onions, tomato slice, lettuce, Sriracha mayo sauce
and remaining bun.

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