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Grilled Hamburgers with Garlic, Chipotles, and Scallions
3 medium cloves of garlic , unpeeled
1 tablespoon chipotle chile en adobo minced
2 tablespoons minced scallions
1 1/2 pounds 80 percent lean ground chuck
1 teaspoon table salt
1/2 teaspoon ground black pepper
vegetable oil for oiling grill rack
4 buns and desired topppings
1. Toast unpeeled garlic cloves in small dry skillet over medium heat, shaking pan occasionally, until fragrant and color deepens slightly, about 8 minutes. When cool enough to handle, peel and mince cloves.
2. Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal and burn until coals are completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, position grill rack above the coals, and heat until medium-hot (you can hold your hand 5 inches above grill surface for no longer than 3 or 4 seconds).
3. Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle garlic, chipotle chile en adobo, scallions, salt, and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently press center of patty down until about 1/2-inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.
4. Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip burgers with metal barbecue spatula; continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium. Serve immediately.
Apache
Where do you put the Bayonet?
Chesty Puller (upon seeing a flamethrower for the first time)
I am all in favor of keeping dangerous weapons out of the hands of fools. Lets start with typewriters.
Frank Lloyd Wright
That's one good burger. I hate mustard and ketchup. Here's a tip: My dad often would mix in a package of onion soup mix into the ground beef to help extend/fill/flavor it. Try it, then grill them up. They become damn good.
-Rand
P.S. before we get a new poll, I like my hot dogs plain. I want to taste the hot dog and all the yummy, unnatural ingredients mixed inside, not spoil it with other tastes. Plus there's that whole "hate mustard and ketchup thing" and mayo just isn't right on a hot dog.
That's one good burger. I hate mustard and ketchup. Here's a tip: My dad often would mix in a package of onion soup mix into the ground beef to help extend/fill/flavor it. Try it, then grill them up. They become damn good.
-Rand
P.S. before we get a new poll, I like my hot dogs plain. I want to taste the hot dog and all the yummy, unnatural ingredients mixed inside, not spoil it with other tastes. Plus there's that whole "hate mustard and ketchup thing" and mayo just isn't right on a hot dog.
i think ruby tuesday still has this one i think they call it the bacon chedder burger or something like that.
Bun (lightly buttered and toasted)
mustard
ground beef
bbq sauce
5 strips bacon
1 slice cheddar
1 slice swiss
1 slice provalone
shreaded lettuce
2 tomato (sliced very thin)
mustard
Buntop (again, lightly buttered and toasted.)
secondly, the chipotle blue cheese bacon burger. avalible at chilis
bun (toasted)
mayo
mustard
beef
chipotle sauce
3 strips bacon
2 slices chedder
2oz crumbled blue cheese
buntop (and yep you guessed it, toasted)
secondly, the chipotle blue cheese bacon burger. avalible at chilis
bun (toasted)
mayo
mustard
beef
chipotle sauce
3 strips bacon
2 slices chedder
2oz crumbled blue cheese
buntop (and yep you guessed it, toasted)
I've been Alpha and will be Beta testing the Delta Force game. It's been really getting good reviews! Definitely a good Battlefield feel to it like the...
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