Delicious Burger Recipe - The Topless Wino Burger

The Topless Wino Burger

Served stacked on the bottom bun only, this burger combines the complementary flavors of ground peppercorns, wine, Dijon mustard, tarragon and cream onto a burger that will knock them out and keep them addicted for life!

Ingredients:

• 1 & 1/2 pounds ground chuck ‐ 80% lean
• 1/3 cup Red wine
• 2 tablespoons Dijon mustard
• 1 tablespoons Green peppercorns
• 1 tablespoon chopped fresh tarragon or
• 1 teaspoon dried tarragon
• 1/3 cup Whipping cream
• 8 slices of applewood smoked bacon - cooked
• 1/2 teaspoon sea or kosher salt
• 1/2 freshly ground black peppercorns
• 1/4 cup of canola or light olive oil
• 4 Hamburger buns or Kaiser roll bottoms

Preparation:

1. In a sauce pan, combine red wine and mustard and place over medium heat on a stove or your grill's side burner if available.

2. If using dried tarragon, add it now. Simmer until reduced by half.

3. Add the green peppercorns and cream and simmer until liquid becomes "sauce‐like". Remove from the heat and add fresh tarragon.
 



4. In a large bowl, gently divide the meat into four equal portions. Each patty should consist of approximately 6 ounces of ground meat.

5. Carefully and loosely form each divided portion into a patty that is ¾ ‐ 1 inch thick and about 4 & ½ inches in diameter, again being careful to not overwork the meat. Make a shallow depression in the center of each of the meat patties with your thumb.

6. Once formed, place patties on a clean plate, sprinkle both sides with salt and press the black peppercorn into the meat, cover and refrigerate for at least 20 minutes.

7. Preheat the grill to medium‐high heat and coat grill grates with cooking oil so as to avoid patties from sticking. Remove patties from refrigeration, brush the burgers with light olive or canola oil, and place the patties on the hot grill grates. Grill and sear patties over medium‐high heat for 4‐5 minutes per side, or to desired doneness being sure they are cooked through and have reached an internal temperature of 165 degrees F. Remove grilled patties from grill and let them rest for 2‐3 minutes.

8. To assemble and stack, arrange burgers on toasted bun bottoms, place 2 bacon slices on each patty and generously spoon some of the wine/mustard sauce over the top. If desired, (or a bit modest), top with upper bun.

Smile and Enjoy the Addiction!

This recipe and 364+ more available from our GrillJunkie Burger-a-Day Cookbook available at Amazon.com.

Grilled Sweet Vidalia Onion Bloom Recipe

Grilled Sweet Vidalia Onion Blooms

Vidalia onions are delicious, any way you slice them. But when they are grilled or roasted, then you've cooked up a little bit of sweet heaven. Add bacon, butter and cheese, and, well, there really are no words.

Ingredients

• 4 medium Vidalia onion or other sweet onions
• 2 tablespoon fresh parsley (or thyme) chopped
• 4 slices Havarti cheese
• 3 slices of bacon, cooked and crumbled
• ¼ cup bread crumbs
• 1 stick unsalted butter
• Fresh ground pepper to taste
• Sea salt to taste

Tools

• Charcoal or gas grill
• Grilling tongs
• Parking knife
• Heavy Duty Aluminum Foil

Preparation

1. Light and preheat grill to Medium - High
2. Cut onion tops and "backtail" so onions can sit flat. Peel each onion.
3. Using a parking knife, cut a hollow cone-like shape into the center of each onion, being careful not to go all the way through the bottom of the onions.
4. Salt and pepper each onion from the top down into cavities.
5. Place onions sliced side up on individual aluminum foil squares.
6. In a bowl, add the butter, bacon, bread crumbs and parsley and mix until well combined into a butter mixture.
7. Evenly distribute butter mixture on and into the onion cavities.
8. Top each onion with Havarti cheese and add a pinch more of salt and pepper.
9. Fold aluminum foil around onion until all ends meet, gathering at the top to seal and create a tent.
   
10. Place each onion packet on covered grill over indirect heat for 30 minutes, rotating occasionally. Onion should be soft and “melted” with the bottom caramelized when done.
11. With tongs, remove the onion bloom packets from grill, let cool for 5 minutes before opening the foil packets. 
12. Serve as a side dish with grilled steak, or burgers.
13. Smile, be proud, and enjoy!

Burger Recipe: Mango and Watercress Salsa Burgers

Mango and Watercress Salsa Burgers

This refreshing burger starts with our Basic Burger recipe and caps it off with a delicious and texture‐rich Mango Salsa and Watercress mix. A great summer treat or something to warm your soul during the Autumn and/or Winter.



Recipe taken from our GrillJunkie - Burger-a-Day Cookbook available at Amazon

Ingredients:

For the Mango Salsa:

• Finely grated zest and juice of 1 lemon and 2 limes
• 2 cloves of garlic, peeled and crushed
• 1‐2 teaspoons caster sugar
• 1 large, ripe mango, peeled, stoned and chopped very finely (see tip in preparation)
• 1 teaspoon red chili pepper, chopped very finely
• 6 onions, chopped very finely
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh coriander
• 1 medium sized bag of Watercress, roughly chopped
• 1/2 teaspoon sea salt or Kosher salt
• 1/2 teaspoon freshly ground black peppercorns

For the Burgers:

• 1 & 1/2 pounds ground Chuck ‐ 80 % lean
• Sea salt or Kosher salt
• Freshly ground black peppercorns
• 2 tablespoons of light olive or canola oil
• 4 hamburger buns or soft Kaiser rolls, split

Preparation:

For the Mango Salsa:

1. Take the mango and stand it on its end. Using a sharp knife carefully cut down each side of the flat "pit‐stone", keeping the knife as close as possible. These halves are known as the "cheeks" of the mango. Cut each "cheek" into quarters then carefully slice away the flesh from the skin. Finely chop into small pieces.

2. Place the mango into a large glass bowl or stainless steel bowl. Add the lemon and lime juices and zests, garlic, sugar, chili, onions, olive oil and season well with salt and freshly ground black pepper. Stir well. Cover and leave to marinate for 1 hour. Just before serving you will add the Watercress, mint and coriander.

For the Burgers:

1. In a large bowl, gently divide the meat into four equal portions. Each patty should consist of approximately 6 ounces of ground meat.

2. Carefully and loosely form each divided portion into a patty that is ¾ ‐1 inch thick and about 4 & 1/2 inches in diameter being careful to not overwork the meat. Make a deep depression in the center of each of the meat patties with your thumb.

3. Once formed, place patties on a clean plate, sprinkle both sides with salt and pepper, cover and refrigerate for at least 20 minutes.

4. Prepare the grill to medium‐high heat and coat grill grates with cooking oil so as to avoid patties from sticking.

5. Remove patties from refrigeration, brush the burgers with light olive or canola oil, and place the patties on the hot grill.

6. Grill and sear patties over medium‐high heat for 4‐5 minutes per side, or to desired doneness being sure they are cooked through and have reached an internal temperature of 165 degrees F. Remove grilled patties from grill and let them rest for 2‐3 minutes.

7. Add the Watercress, mint and coriander to the Mango salsa and mix well.

8. To serve, stack each patty on one half of a hamburger bun, top with some Mango Salsa and Watercress mix and cover with remaining half of bun.


Smile and enjoy!

This recipe and 364+ more available from our GrillJunkie - Burger-a-Day Cookbook available at Amazon

Top 10 Burger Burger Grilling Tips: Grill Like a Pro

Grilling burgers, like any other kind of cooking, is a combination of technique and art. Mastering grilling techniques is fairly straightforward and is learned with a little bit of patience and practice.

The art is where the real fun and addiction comes in and mainly involves the recipes, the toppings, and the side dishes. Unlike with an oven, where you can simply place the food inside, set the temp and timer, and walk away for a while, grilling requires that you remain ever engaged, proactive, and vigilant. With that said, here are a few rules of good grilling.

Rule 1: Keep It Clean

Always keep your grill clean. This is essential for good tasting food and safety! Scrape and clean your grill before and after each outdoor grilling endeavor.

Rule 2: Keep It Safe

Always keep a close eye on what you’re grilling and doing. Be proactive, watchful and in control. There are more distractions when you are grilling outside, so stay focused on the task at hand.

Rule 3: Location, Location, Location

Always place your grill in a safe and flat location away from anything flammable such as lighter fluid, fences, your house, etc.

Rule 4: Keep 'Em From Sticking

When grilling low fat meats and other foods that stick, use cooking oil on the grill grate. Never use a cooking spray directly on the grill. You can use a basting brush, or soak a few folded paper towels shaped into a 3 inch x 3 inch square with cooking oil and while holding it with a pair of tongs, rub the oil on and into the grill grates before and after grilling your burgers.

Rule 5: We Don't Need No Stinkin' Spray Bottles

Do not use spray bottles of water to control flare‐ups. Flare‐ups are caused by too much fat and too much heat. When cooking burgers, flare‐ups usually occur when the burger is pressed with a spatula, which, although seemingly fun, is not only dangerous but also squeezes the precious juices out of the burger. If a flare up occurs, move what you are grilling to a different part of the grill.

Rule 6: Don't Get "Burned" By Your Sauces

Do not add oil‐based sauces, or sugary marinades directly to meat on the grill. This inevitably causes a blackened char on your burger. If you must, wait to add your oil‐based and sugary marinades until the very
end.

Rule 7: Prepare Ahead of Time

Always allow yourself plenty of time to prepare and cook. Prepare ahead of time for things that need not be grilled such as added toppings, condiments, etc. Don't leave your family and/or guests waiting.

Rule 8: Spice it Up Before You Grill

Spice up your food a good hour or two before you hit the grill. This time allows the flavor to sink in.

Rule 9: It's All about The Tools

Use the proper grilling tools for grilling your burgers. The basics are a solid long‐handled stainless steel spatula, long‐handled tongs, an oven glove, a meat thermometer, and a fire extinguisher. We provide a more extensive list in the GrillJunkie Burger a Day Cookbook.

Rule 10: Have Plenty of Food To Grill

Always be sure to plan for and make more than enough food for everyone including unexpected guests.

The last thing you will need is an angry mob on your hands. Enjoy your burger addiction!