Holy smokes.
My Dad just got into town and so you know what that means...BBQ MANIA. This past Friday Lindsay (my roommate) and I had both our families over for our first big dinner in the new apartment. Naturally we felt the need to impress on our first big evening - so we went all out. However, feeding big groups of people lots of fancy stuff on the grill can get expensive and we opted to go for the regular fare: Burgers. But last September at my old bachelor pad, my buddy James got the idea to stuff his burgers with all sorts of fillings. Thus, this post is dedicated to James D'Silva and his BBQ-ing innovation for making ordinary burgers into pure awesomeness.
Blue Cheese Stuffed Burgers:
Hamburger meat (the amount is not that important - as long as you have enough!)
Chopped onion (the smaller the better)
Dijon mustard
Worcestershire sauce
Pressed garlic
Horseradish
Hot sauce
Egg(s)
Bread crumbs
Salt and Pepper
Blue Cheese
You can put just about anything in your burgers and it'll taste great. The main thing is that you keep adding bread crumbs until it reaches a nice "sticky" consistency that holds together. Divide your meat into equal parts based on how many people you're serving. I like to make my burgers a little bigger because they shrink on the grill - about 1/2 cup to 3/4 cup is plenty. When making the patty, split the meat in two, make a small "bottom" and make a dent in it, then add a hunk of Blue Cheese, cover with the remaining "top," and work the meat until you can't see any seams!
For grilling, Burgers cook at a fairly low temperature for about 5 to 6 minutes. You'll know they're ready to flip when they naturally stop sticking to the grill. Flip and cook for another few minutes, but don't leave them on there too long! Burgers dry out FAST.
Grilled Corn in the Husk:
Soak your ears of corn for at least an hour, then grill them on LOW, turning often for about 20-30 minutes. Once the husks start to look kind of dried out - they're ready and they're not really steaming anymore! Serve with some Home-Made butter! Yum.
Grilled Potatoes with Rosemary:
Clean and cup the potatoes into halves or quarters depending on their size. Boil for about 5-7 minutes - they should still be crisp! Drain and toss the potatoes with olive oil, salt & pepper and some fresh (it works best) rosemary. Grill directly on the BBQ for about 20 minutes on LOW, turn once or twice.
Grilled Pineapple with Baked Almonds and Foster Sauce:
1 whole Pineapple, cored.
Butter (4 Tbsp will make enough for about 2-3 people...and I like sauce!)
Brown Sugar (start with 1/2 cup and just keep adding)
Rum (1/4 cup or more!)
Cinnamon and Nutmeg (be generous!)
Almond slices
In a frying pan, on the grill or on the stove, melt the butter at a low temperature (so it's not bubbling.) Add rum as desired, then sugar, then spices. Keep adding sugar until you get a nice syrup consistency, then turn up the heat a bit, let it bubble and keep stirring. Once the sauce is smooth and the main ingredients have all mixed together nicely - you're good to go.
Slice the pineapple into 1/4 inch thick slices. Place on grill over LOW heat, brush lightly with mixture, for about 4-5 minutes. Flip and do the same on the other side, once they start steaming - take 'em off.
Bake the almonds on the grill if you have a pan, or do them in the oven on broil. Make sure you watch them because they burn fast! If you can smell them - they're ready.
Serve with Vanilla Ice Cream or frozen yogurt (apparently just as good!) with generous helpings of sauce and almonds over the top!
Fan-Friggin-Tastic.
TW
 |
| The Man who started it all! |
 |
| Delicious blue cheese surprise. |
 |
| Getting ready for desert. |
 |
| Are you hungry yet??? |
 |
| Thanks to everyone for a great evening! |
Labels: Deserts, Hamburgers, Sides
Hamburger meat (the amount is not that important - as long as you have enough!)
