Tuesday, May 10, 2011

Cookout Season

The season officially may be Spring but we all know that it really is Cookout Season. So dust of that grill and fire up those coals. This week's cookbook is Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ by Elizabeth Karmel

Philly-Style Cheese Steak Burgers

(Makes 6 servings)

Grilling Method: Direct/Medium Heat

1 pound ground sirloin
1 pound ground chuck
Kosher salt
Freshly ground pepper
2 large white onions, finely chopped
Olive oil
6 slices provolone cheese
6 Italian or small French rolls, about 6 inches long
Sweet green pickled peppers, sliced in rings
Hot red pickled peppers, sliced in rings
Ketchup, optional

1. Build a charcoal fire or preheat a gas grill.

2. Being careful not to overwork the meat, season it with salt and pepper and mix just until combined. Gently shape the meat into 6 log-shaped burgers of equal size and thickness. Cover and refrigerate until ready to grill.

3. Meanwhile, in a heavy-bottomed pan, saute the onions in about 2 tablespoons of olive oil over medium heat for about 10 minutes or until soft and lightly browned. Keep warm until ready to make the burgers.

4. Just before grilling, brush the burgers all over with oil and place them on the cooking grate over direct medium heat. Cover and grill for 4 minutes. Turn and continue grilling until the meat is cooked through and no longer pink, 4 to 6 minutes. Top each burger with a slice of cheese after you turn it.

5, Meanwhile slice a thin piece of bread off the top of each roll. Hollow out the roll (like hollowing out a baked stuffed potato) so it will be able to hold the burger and all the toppings without spilling out.

6. To assemble the sandwiches, place each burger in the bottom of a hollowed-out roll, top with onions and slices of hot and sweet peppers. Add ketchup, if desired. Replace the top piece of bread and serve warm.

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