Friday, June 24, 2011

Boog'z Batchin' it Burgers


Okay, here is one for us guys! On occasion we are able to cook food exactly like we want it. No, "It's too spicy" or "Hold  the garlic" and the frustrating, "That's too fattening!" So here is a great recipe for the ultimate no hold barred burger. Feel free to modify to your liking:


1.5 lbs.   Ground Sirloin
1             Egg
1/2          Medium sized onion, grated
2             Garlic cloves, grated
1/2          Bunch cilantro, leaves and stems chopped
1-2 Tbsp. Worcestershire Sauce
.5 tsp.      Sea Salt
.5 tsp.      Pepper, ground
.5 tsp.      Chili Powder
.5 tsp.      Smoked Paprika
4 oz.        Feta Cheese, crumbled
2 tsp.       Chive, chopped
2-4          Chile Peppers, stemmed and seeded, minced
2 Tbsp.    Olive Oil

Combine all ingredients in a non-reactive bowl, and form into patties about .75 inches thick. Now I like to cook my burgers on a griddle which makes them very juicy. You can use a cast iron skillet if you don't have a griddle, or you can throw them on the grill. Heat griddle to the highest setting, and cook patties 3 minutes on the first side, flip and cook an additional 4 minutes. Don't flip more than once,  and don't press on them with the spatula or a weight. Remove burgers from griddle to a large plate or platter, and tent with foil for 10 minutes.

Crack open an ice cold, strong beer, and enjoy. Great on toasted or grilled buns, as tacos, or gyros. Serve with grilled onions, Roasted potato fries, Tzatziki sauce, etc. Chiles can be anything mild to wild, but the hotter the better IMHO.

 Goes great with "Burning Sensations - Borracho y Loco" hot sauce.

No comments:

Post a Comment