Recipes From Steven

THE GREAT AMERICAN HAMBURGER

American-Burger.jpg
Source: The Barbecue Bible by Steven Raichlen (Workman, 2008)
Method: Direct grilling
Serves: 6

For the burgers:

2-1/4 pounds ground beef (preferably ground chuck)
6 slices (each 1/2-inch thick) Vidalia or other sweet onion (optional)
2 tablespoons unsalted butter, melted, or 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
6 hamburger buns

For the toppings– any or all:

Iceberg lettuce leaves
Sliced ripe tomatoes
Sliced dill pickles or sweet pickles
Cooked bacon (2 slices per burger)
Ketchup, Mustard, and Mayonnaise

Divide the meat into six equal portions. Lightly wet your hands with
cold water, then form each portion of meat into a round patty about 4
inches across.

Set up the grill for direct grilling and preheat to high.

When ready to cook, brush and oil the grill grate.

If using onion slices, brush them on both sides with melted butter and
season with salt and pepper. Place the onion on the hot grate and
grill until nicely browned, about 4 minutes per side, then transfer to
a plate.

Brush one side of the meat patties lightly with melted butter and
season with salt and pepper. Arrange the burgers, buttered side down,
on the hot grate and grill until the bottoms are nicely browned, 4 to
5 minutes. Brush the tops lightly with some of the melted butter and
season them with salt and pepper. Using a spatula, turn the burgers
and grill until they are browned and cooked to taste, 4 to 5 minutes
longer for medium. Meanwhile, brush the cut sides of the buns with the
remaining melted butter and toast them, cut sides down, on the grill
during the last 2 minutes the burgers cook.

Set out the toppings. Put the burgers and onion slices on buns and serve.

WASABI GOAT CHEESE LAMB-BURGER

Source: Recipe courtesy of Steven Raichlen
Method: Direct grilling
Serves: 6

2-1/2 pounds ground lamb
1 3-inch log of goat cheese, chilled
Coarse salt (kosher or sea) and freshly ground black pepper
6 pita breads
3 tablespoons extra virgin olive oil
Wasabi Cream for serving (recipe follows)

Lightly wet your hands with cold water and divide the ground lamb into
12 equal portions. Form each into a round patty about 1/2 inch thick.
Cut the goat cheese into six equal rounds.

Place a round of goat cheese on a lamb patty; top with another patty
and seal the edges.

Set up the grill for direct grilling and preheat to high.

When ready to cook, brush and oil the grill grate. Brush one side of
the lamb patties lightly with olive oil and season with salt and
pepper. Arrange the burgers, oiled side down, on the hot grate and
grill until the bottoms are nicely browned, 4 to 5 minutes. Brush the
tops lightly with olive oil and season them with salt and pepper.
Using a spatula, turn the burgers and grill until they are browned and
cooked to taste, 4 to 5 minutes longer for medium. Meanwhile, brush
the pita breads with the remaining olive oil and toast them on the
grill during the last 2 minutes the burgers cook.

Split or slice the pita breads to accommodate the burgers. Serve with
Wasabi Cream.

Wasabi Cream

Makes about 1 cup

1 to 2 tablespoons wasabi powder, or more to taste
1 tablespoon lemon juice (or more as needed)
1 cup mayonnaise (Hellmann's preferred)

Combine the wasabi powder and lemon juice and mix until a smooth paste
is formed. Let sit for 5 minutes for the flavors to develop. Add the
mayonnaise and whisk to combine. Refrigerate until serving time.