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“GRATE” Burgers




T here’s nothing like the “grate” taste of a big, juicy burger hot off the grill to signify the start of the summer cookout season. It’s no wonder that Americans’ love affair with burgers has been going Tstrong for more than 100 years.

 

 

Burgers always top the menu for every summer gathering through Labor Day, and it wouldn’t even seem like summer if cooks across America didn’t take to the grill to prepare the traditional cookout favorites.

Omaha Steaks Executive Chef Karl Marsh offers a few of his favorite recipes for elevating the burger to the next level of cookout enjoyment. Fire up the grill and give these “grate” new burgers a try!

For a free “Great Gathering Guide and Cookbook” filled with more mouth-watering ways to enjoy great steaks, burgers and gourmet foods from Omaha Steaks, call 1-800-228-9055 or visit www.OmahaSteaks.com.

Southwestern Chipotle Burger

Safe Burger Handling Tips ƒ To prevent crosscontamination, keep raw and cooked meat separate, using separate cooking utensils and plates. ƒ Always wash hands, utensils, cutting boards and counters that contact raw meat. ƒ Cook all burgers until the internal temperature reaches 160°F, as measured with a kitchen thermometer. ƒ Use a thermometer to take the guesswork out of cooking ground beef. Insert a kitchen thermometer sideways into the center of the burger to ensure the correct internal temperature.

Safe Burger Handling Tips ƒ To prevent crosscontamination, keep raw and cooked meat separate, using separate cooking utensils and plates. ƒ Always wash hands, utensils, cutting boards and counters that contact raw meat. ƒ Cook all burgers until the internal temperature reaches 160°F, as measured with a kitchen thermometer. ƒ Use a thermometer to take the guesswork out of cooking ground beef. Insert a kitchen thermometer sideways into the center of the burger to ensure the correct internal temperature.

1 4 oz. ground sirloin patty

1 hamburger bun, wheat or white

2 tablespoons chipotle mayonnaise (recipe
follows)

2 tablespoons pico de gallo (recipe follows)
1/4 avocado, sliced

Chipotle seasoning,

to taste

Prepare chipotle mayonnaise and pico de gallo.

Season burger with Southwest Chipotle Seasoning or your favorite blend.

Grill, broil or pan-fry burger until internal temperature reaches 160°F.

Slice bun in half and toast on grill or broiler.

Spread 1 tablespoon of chipotle mayonnaise on each half of bun.

Place cooked burger on bun and top with pico de gallo and avocado slices. Place remaining bun on top.

Chipotle Mayonnaise
Makes 8 servings

1 cup mayonnaise

1 tablespoon garlic, chopped

1 tablespoon canned chipotle chile in
adobo sauce,

puréed

2 tablespoons lime juice, freshly squeezed

1 teaspoon kosher salt

Combine all ingredients and mix well.

Can be stored for 1 week in the refrigerator.

Pico de Gallo
Makes about 3 cups

2 cups diced Roma tomatoes, 1/4-inch
pieces

1/2 cup diced white onion, 1/4-inch pieces

3 tablespoons cilantro, finely chopped
1 tablespoon jalapeño, minced very fine

with the seeds

1 tablespoon lime juice, freshly squeezed

1 teaspoon kosher salt

Combine all ingredients in a mixing bowl and mix well. Bourbon Barbeque
Cheeseburger

1 4 oz. ground sirloin patty
1 onion kaiser roll
3 tablespoons Bourbon

Onions (recipe follows)
1 slice sharp cheddar cheese
2 tablespoons barbeque sauce

2 slices thick cut bacon

Seasoning, to taste

Prepare Bourbon Onions.

Season burger with your favorite blend.

Grill, broil or pan-fry burger until internal temperature reaches 160°F.

While burgers are cooking, heat bacon and Bourbon Onions.

Place cheddar cheese on top of burger to melt.

Slice bun in half and toast on grill or broiler.

Place bacon and Barbeque Sauce on top of cheese.

Place Bourbon Onions on bun then top with burger. Place remaining half of bun on burger. Bourbon
Caramelized Onions
Makes 4 servings

1 teaspoon vegetable oil
1 teaspoon butter

1 small yellow onion

1 teaspoon brown sugar

1/8 teaspoon salt

1 shot bourbon* (optional)

Heat vegetable oil in sauté pan over high heat.

Add butter to pan and brown slightly.

Add onions to pan and sear for about 1 to 2 minutes.

Add brown sugar and salt. Stir well and continue cooking for approxi mately 10 minutes or until onions are light brown, stirring constantly to prevent burning.

When onions began to caramelize add bourbon. Continue cooking until all liquid is cooked off and onions are a nice brown color.

*
For regular caramelized onions omit bourbon. Grilled French Dip Burger

1 4 oz. ground sirloin patty
1 ciabatta sandwich bun
1 teaspoon mayonnaise

2 ounces brie cheese, sliced

3 tablespoons caramelized onions (see
Bourbon Onion

recipe)

1/2 cup beef au jus*, warmed

Seasoning, to taste

Prepare caramelized onions ahead of time using Bourbon Onion recipe, omitting the bourbon.

Trim a thin slice of the top and bottom off the ciabatta bun to create a flat surface area. Then slice each bun in half horizontally.

Lightly spread mayonnaise on the outside of the ciabatta bun, to enhance browning.

Place bun, with mayonnaise side down, on grill or in pan. Top each bun with cheese slice to toast bun and melt cheese.

Season burger with your favorite blend of seasoning.

Grill, broil or pan-fry burger until internal temperature reaches 160°F.

Top burger with the caramelized onions. Place burger on one of the toasted buns then top with remaining bun.

Cut in half and serve with hot beef au jus for dipping.

*
For simple au jus, mix 2 bouillon cubes with 1 cup of boiling water.

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