By Jim Hillibish
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Cookouts produce a lot of burgers, but many fall short of ideal for one reason.
Consumers tend to buy the leanest ground beef. That’s death to a great burger. They quickly dry out on the grill.
Forget your diet and cardiologist and choose ground beef that’s about 15 percent fat - the 7 percent is too lean for grilling.
You’ll need a way to control the fat on the grill. That’s the job of the breadcrumbs, absorbing the grease. Your grandmother called this “stretching,” a way to make the beef go further. It works by holding the fat and cuts down on shrinkage.
Another key: Warm the buns. A few seconds in the microwave covered with a paper towel does it. This softens them and makes them more flavorful.
Take orders for the stuffings. Most folks like pickle relish, but some hate mustard.
1 1/2 pounds ground beef (about 85 percent lean)
1/2 cup fresh breadcrumbs
1 medium onion, diced
2 tablespoons barbecue sauce
1/2 cup milk
6 slices American or Swiss cheese
Sweet pickle relish
Mix burger ingredients and divide into 12 patties. Place filling on six and cover with other patties, squeezing the sides to seal. Grill about 3 minutes to the side and then to your guests’ preferences. Seven more minutes will produce well done, depending on your fire. Place in Kaiser rolls and serve with lettuce, tomato and guacamole on the side.
2 ripe avocados, peeled, seeded and diced
1 medium tomato, diced
1 clove garlic or more, diced
2 tablespoons red-wine vinegar
Dash of salt and pepper
1/2 jalapeño pepper, seeded, or few drops hot sauce (optional)
Mash the avocados and tomatoes, leaving some chunks. Add remaining ingredients. Chill at least two hours for the flavors to meld.
Contact Jim at email@example.com.
Grill the perfect burger for Dad
By Jim Hillibish