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Roadfly Magazine
Issue 13
Table of Contents

Past Issues Index
Roadfly Magazine
Nissan Maxima
click to enlarge
Issue Thirteen
August 3, 2004
Hybrid Vehicles: Sales on the Rise
Summer BBQ Guide
The Dells Auto Museum
Hot Lap: Top of the Line
2004 Mazda6
2004 Nissan Maxima SE
Coming Next Issue
Chrysler 300C
iPod FM Tuners
Helmet Review

A Guide to Grills:
Charcoal or Gas? (continued)

grill hamburger

Polder kitchen timer

For more info see:
Don't let another beautiful summer day pass without at least contemplating "grilling out." Gather up some fresh hamburger or a nice steak, fire up your grill and enjoy the entire grilling experience. Whether you're cooking over charcoal or some form of petroleum fuel, there's nothing quite like the taste and fun of a backyard barbeque. Heck, you may just want to call the neighbors and invite them to participate in the fun.

Editor's Hamburger Recipe:

Some of the best hamburgers I've ever had are completely homemade - it's simple, and by grinding your own hamburger, you can safely cook the meat to whatever temperature you desire. This means you don't have to suffer through another, dry and overcooked burger! (Thanks to Alton Brown for the recipe idea)

Food Processor
Stainless Steel Mixing Bowl (large)
Wax or parchment paper
Grill of your choice

12oz Sirloin Steak
12oz Chuck Steak
Kosher Salt
Fresh Ground Pepper

Add half of each type of beef to the food processor and "pulse" 8-10 times, for approximately 1 "long second" per pulse. The beef should still be slightly chunky, so be careful to not overprocess it. Remove and process the rest of the beef in the same manner. Place the ground beef in a large stainless steel bowl. Cover and return to the refrigerator for at least 15 minutes.

After the beef has chilled, prepare a large sheet of waxed paper (you'll put the hamburgers on the paper). Loosely form patties that are approximately 6oz each and place them on the paper. Salt both sides of the patty liberally with Kosher salt (don't use table salt!). Allow the beef to rest while you preheat your grill. The salt will draw a slight amount of moisture to the surface of the patty, which will result in a delicious, flaky crust.

Cook the burgers over indirect heat until they reach desired doneness - do not "smash" them with your flipper! I prefer medium/medium-rare. Once done cooking, remove the burgers from the grill, pepper lightly and allow them to rest for at least 5 minutes. Enjoy with your favorite toppings (I like American cheese and a toasted, buttered bun with just a hint of garlic).

Yield: 4 servings

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