by Laredo » Thu Jul 06, 2006 11:10 pm
Don't eat hamburger less than well done unless you buy the roast and grind your own meat at home. (Wash all equipment first and again after, and don't store raw meat above cooked food, or use the plate you brought raw meat to the grill on to carry cooked meat back!)
That's the sanitarian talking. "Comminated'' meat (sausage, ground beef, cold cuts, wienies) carries a far higher risk of contamination than any solid-muscle cut.
Burger: To feed four people, buy:
a pound and a half of good lean chuck
a pound and a half of good lean top round
a large yellow onion
a small head of raw garlic
peel and rough chop onion and garlic; cut meat in 1/2'' cubes, removing
excess fat and all connective tissue as you go.
combine:
1 Tbsp coarse kosher salt
1 Tbsp coarse ground black pepper
1 Tsp chipotle pepper, ground
1 Tsp red paprika, ground
1/2 Tsp cayenne, ground
1/2 Tsp ground white pepper
1/8 Tsp ground ginger
1/8 Tsp ground cinnamon
1/4 Tsp ground cumin
1/8 Tsp ground anise
1 small can tomato paste
1/2 can water
1 small can roasted chopped green chiles, drained
in batches in blender, coarsely chop meat with onions and garlic
put into a mixing bowl and add spice mixture
cover and chill 2 hours to overnight (longer is better)
Slice extra-sharp cheddar cheese about 1/4'' thick
Slice ripe tomatoes about 1/4'' thick
Crumble blue cheese
Slice lettuce thinly
Form patties about 1/2'' thick and 5'' around
Grill patties over mesquite charcoal to medium-well -- turn halfway through, and on half the turned patties sprinkle blue cheese; on half, melt cheddar slices
Brush insides of buns with melted butter; toast on grill while patties rest
Assemble: bun, butter-side up; dab of chipotle mayo on each half; lettuce on each half; one pattie on each half, cheese side up; between patties, more lettuce and sliced tomato
Good with potato salad:
Scrub about a pound of egg-size red skin potatoes
Scrub about a pound of egg-size white skin potatoes
Cook in lightly salted water
Meanwhile strip six stems of rosemary of leaves
Chop six leafy stems of sage finely
Chop six leafy stems of mint finely
Chop three stems of thyme finely
Wash and dice two medium cucumbers
Peel and finely dice one small red onion
Drain potatoes; cut in eighths and mix with remaining ingredients in large bowl. Salt and pepper; add 1 pint ranch dressing and (optional) 1/4 to 1/2 cup bacon bits. Chill 30 minutes or more before serving.
Mopar's what my busted knuckles bleed, working on my 318s...