Saturday, April 23, 2011

Recipe Week: Able's Grilling Favorites

Able jumped in a line a bit with his recipes as he thought these would be perfect for you all to have on a pre-Easter Saturday.  I've had both and they are amazing.  The burgers are unrivaled.  Enjoy and thanks so much lil' bro!


2 pounds lean ground sirloin
1/3 pound smoked Gouda cheese, diced into 1/4 to 1/2-inch cubes
1 medium onion or 1/2 large onion
2 teaspoons smoked sweet paprika, 2/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Grill seasoning (recommended: Montreal Steak Seasoning)
Coarse salt and freshly ground black pepper
2 cloves garlic, grated or finely chopped
1 tablespoon Worcestershire sauce
1/2 (12-ounce) bottle beer (use a Darker Beer for more flavor but not Guiness because that’s just wrong)
Extra-virgin olive oil, for drizzling
1/2 cup spicy brown mustard
1/4 to 1/3 cup sour cream
2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
4 crusty Kaiser rolls, split and lightly toasted
Preheat grill over medium-high heat.
½ lb of Bacon or as much as you like to taste

First cook the bacon till crispy I find just this side of burnt is best. You have to be able to crumble it up. Place
the meat in a bowl and add the cheese. Also add the crumbled up bacon. Peel the onion and halve it, if using
the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the
remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill
seasoning and/or some salt and pepper. Add garlic, and Worcestershire and beer then form 4 large patties (call
me a sissy but I use a patty maker it is awesome and helps them cook more evenly) making them a little thinner at
the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little olive
oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium
and 6 to 7 minutes on each side for well done.

Mix mustard and sour cream with dill.

Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

(*Inspired by a RR Recipe, but much amended-- or so I'm told).


4 ears corn on cob
2 limes, juiced
A drizzle extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon grill seasoning, a palm full
1/2 cup ketchup or tomato sauce
1 tablespoon hot sauce

2 scallions, finely chopped
Heat grill over medium-high heat.

Husk corn and douse with lime juice (2 limes for 4 ears), drizzle with oil and season with salt. Grill corn to char all over, 10 to 12 minutes.

Combine vinegar and brown sugar over medium-low heat, stir in Worcestershire, grill seasoning, ketchup or
tomato sauce, and hot sauce. Simmer a couple of minutes.

Baste corn liberally with sauce and cook 1 minute longer. Remove from grill, cover corn with chopped green onion and serve.

1 comment:

Audra said...

I have had the Gouda burgers and they are amazing, but I am going to have to try the corn. P.S. Able totally cut in line in front of my recipe. Happy Easter!


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