Delight Gluten-Free Magazine challenges you to kick your summer grilling up a notch this Memorial Day by putting a new spin on a summer classic—the hamburger.
The era of gourmet burgers has led to several alternative, leaner meats like bison and turkey cooking next to the beef on the grill. We’ll show you how to trade up your ketchup and mustard for some fresh new toppings and incorporate some awesome unexpected meat options that will turn your backyard barbeque into a bona fide chophouse.
Here are 6 Tips from Delight for the perfect burger!
Tip 1: Molding patties around a small pat of salted, herbed butter or cheese will moisten and cook the beef from the inside, leaving a hollow space filled with herbs and excess butter or cheese. This makes for an amazingly juicy burger!
Tip 2: Many grillers are tempted to squeeze or flatten the patties with their spatula. While it may seem as if it promotes faster, more even cooking, it actually dries the patty out and can be detrimental to the burger's flavor! Once the patty hits the grill, leave it alone and keep the lid on the grill until its time to flip the burger.
Tip 3: The best burger meat comes from sirloin or chuck cuts, or some combination of both. Choose beef that is 80 percent meat, 20 percent fat for optimum flavor and juice factor. When purchasing ground turkey from your grocer, look for a mixture of dark and light meat.
Tip 4: The best way to know if a patty is fully cooked is by using an internal thermometer. The USDA considers a "safe" temperature for beef and bison to be 160 degrees; for turkey and chicken, it's 165 degrees.
Tip 5: Never thaw meat at room temperature. Place your frozen meat in the refrigerator for at least a few hours in order to defrost.
Tip 6: After forming your patties, cover and place them in the refrigerator for two hours. This will allow the patty to set, creating a more even cooking surface and enhancing the texture. This procedure will help boost the flavor as well.
Roasted Red Pepper Burgers with Feta and Olives
Yield: 4 servings
GLUTEN-FREE, EGG-FREE, NUT-FREE
1 red pepper
1½ pounds ground beef
1 teaspoon salt
1½ teaspoons black pepper
1 tablespoon Worcestershire sauce
4 pats butter
1/3 cup crumbled feta cheese
6 pitted, sliced Kalamata olives
4 gluten-free hamburger rolls, toasted
- To make the peppers, cut open and remove the seeds from one red pepper. Cut the pepper into four quarters.
- Heat oven broiler over high and then place pepper under broiler; let sit for 3 to 4 minutes, or until majority of the skin is charred and bubbling.
- Carefully remove from under the broiler and place the quarters in a paper bag. Fold over the top and allow to steam for 15 to 20 minutes, or until cool enough to be handled. Remove any remaining skin.
- To make the burgers, preheat the grill to high heat.
- Combine the ground beef, pepper, salt, and Worcestershire sauce in a mixing bowl. Fold gently to spread out seasonings.
- Separate into 4 patties, forming patty around the pat of butter. Indent the middle using your thumb or a spoon.
- Place patties on a hot grill. Let sit for about 4 minutes and then turn; cook for another 4 or 5 minutes, or until internal temperature reaches 160 degrees.
- Let cooked patty sit for 5 minutes. Assemble toasted hamburger rolls. Place roasted red pepper on one bun half and cooked patty on another. Place feta cheese and olives on top of the patty and enjoy.
Wed, May 23, 2012
by Maureen Stanley filed under