Posts filed under 'Beef'
Normally, I don’t like messing with Grilled Burgers too much. They are basically perfect when left alone, grilled and then topped at the table (post-cooking). There are a few things you can do to make sure it’s tender and juicy, loads of different ways to top a burger. I usually add some cream or half-and-half to keep it tender, and sometimes I throw in some wheat germ just for the health value.
I have to stop and mention here that one of the AWESOME things about living in the south is GRILLING ALL WINTER LONG, comfortably. Sure, it was a wee bit chilly, but nothing I can’t handle, nothing I have to put a jacket on for, for sure.
Once, at a restaurant, though, DH ordered a pepper-crusted Bleu Cheese Burger and darn if that didn’t look great! This was a long time ago, and I don’t remember the details, but I know it was coated in cracked black pepper. The bleu cheese I can do without and almost never have in my kitchen, but that’s okay, it’s the black pepper that interested me.
So this is what I came up with last night and now I have been told by my son and hubby that they can never go back to plain burgers. I could, but would rather not!
The Black Pepper-Crusted Burger
makes 8 burgers - cut this in half for smaller families
2 lb. ground beef
2 T. half-and-half
2 t. soy sauce
2 T. cracked black pepper
2 T. flour
1/2 t. salt
1 t. sugar
1/4 t. fine black pepper
1/4 t. celery salt
(double or triple this according to your taste - this is just enough to sprinkle on the burgers)
In a large bowl, combine the first three ingredients and then shape into patties.
In a small bowl, combine the seasoning ingredients. Sprinkle some on each patty, saving back some for the ‘flip side.’
Fire up that grill and put the burgers on, pepper side DOWN. Sprinkle the remaining seasonings on the burger tops. Flip after a few minutes, then finish up as you normally would.
Typically, I put everyone’s choice of cheese on a couple of minutes before removing from the heat, then let each person put their own toppings on. Below you will find a list of toppings we sometimes use:
sliced jalapeno peppers
bleu cheese dressing
ranch dressing
ketchup
mustard
mayonnaise
sliced pickles
coleslaw
lettuce
sliced onions
bacon - this is a rare and special treat
ENJOY!
November 28th, 2007
This is a soup that I often forget about until I see it on a restaurant menu. One my mother never made and I didn’t know even existed until well into my adulthood.
Made with hearty-tasting beef broth and loads of sweet onions, this soup is a delight to serve. Pour it over crusty French Bread and top with cheese — you have yourself a tasty light meal or an appetizing pre-dinner soup.
I didn’t have a recipe for French Onion soup, I meant to search for one and then got in a rush and just threw it together. Now I’m glad I did because it turned out exactly the way I imagined it. It was rich-tasting, full of onions, with a hint of Worcestershire sauce.
(For the wrinkly noses in our family, I also made Creamy Tomato Soup and served it with Grilled Cheese sandwiches.) One of my children said, “It smells really good, Mom, but it looks like the onions are really slimy.” Indeed, the onions were really slimy and if that turns your kids off, I say don’t bother fighting with them. Give them the Campbell’s Chicken Noodle Soup or whatever.
So here we have it, French Onion Soup, enough for 6 servings.
French Onion Soup
2 large yellow onions - Vidalia or other sweet onions if possible
4 - 6 Tablespoons butter
3 Tablespoons flour
3 cans beef broth
1 Tablespoon Worcestershire sauce
1 t. salt
1 t. pepper
French Bread
butter
cheese - Swiss or Provolone
First off, you have to slice the onions. Traditionally, they should be sliced thin and kept in rings. For ease of eating, I sliced thin and then cut the rings into quarters. In a large stock pot, place 4 Tablespoons of butter and the onions. Place over medium heat and cook.
And cook.
And cook. They should turn soft and you may have to add more butter so they don’t stick and burn. When they begin to turn golden brown, you can lower the heat.
Open the cans of beef broth and have them ready. Add the flour to your buttery onions and stir. They will become pasty and thick, this is when you add a little broth. Keep adding broth, a little at a time, and stirring well with each addition.
Finally, add the seasonings - Worcestershire, salt, and pepper. When this is done, turn the heat down as low as it will go.
Prepare the bread - Slice a loaf of French Bread and lightly butter each side of every slice. Place in the oven at 350 and toast. You can top the bread with cheese and toast until melted, or you can leave the toast as-is.
Finally, to serve this soup properly, place a piece of toast in your bowl, pour the soup over it, and top with shredded cheese (unless you decided to put cheese on the bread.)
Bon Appetit!
September 13th, 2007
This is my husband’s favorite way to have a hamburger. It may not be much of a recipe, but I feel the need to share it with you…
First, you must start with a Fire-Grilled Hamburger. The last time we have fried-in-the-skillet burgers it was because I ran out of propane in the middle of the grilling process. We didn’t eat many of the fried hamburgers. When compared to grilled burgers, they suck.
When your Grilled Burgers are done or nearly so, place a slice of cheese on top. For us, this can be one of several kinds of cheese - Colby Jack, Mozzarella, Provolone, Cheddar, even Velveeta. Leave the burgers on the fire until the cheese melts.
The next important part is the bun - my husband believes it must be toasted for maximum pleasure. He simply puts it in the toaster.
Now for the toppings… Bacon, if available, is a must. A slice of sweet onion is also of great value. But his very favorite burger topping is Cole Slaw. I have always considered Cole Slaw to be a very good side dish for Grilled Burgers and other grilled food, but Pat likes to put it directly onto the burger. When this is all assembled, I always question his ability to get it into his mouth, but he manages without fail. 
Never be afraid to create something new in your kitchen or on your plate. And, as always, Enjoy!
September 10th, 2007
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