Recent Recipes

Grilling and Chilling


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The move back to Philly from TX has been a pretty swift kick in the butt. Considering that this is the snowiest winter on record in Philadelphia, it's been quite a reality check. A reality check that has reaffirmed my commitment to live in a warmer climate and my hatred for the cold. But today brought "spring like conditions" (at least that is what you northeasterners call it) leading to a major craving for fire. Yep, that was it, the age old tradition of throwing cold red meat onto hot coals until nice and warmed through...it was burger time.

I find that burgers are commonly under-appreciated. They are not typically treated like the blank canvas that they are...beef, poultry, fish...the creativity is limitless. But after months of being locked in the icy tundra known as Philadelphia, tonight I wanted a traditional burger and these did not disappoint.

Barbecued Cheeseburgers
1 lb. ground beef (I like something with a nice fat content like 85/15)
1/2 tsp. montreal steak seasoning (more if desired)
fresh cracked pepper
1/2 medium onion - finely diced
4 english muffins

Preheat the grill on medium. Combine all ingredients in a bowl until incorporated. Divide into 4 even pieces. Flatten into patties. I prefer them on the thinner side. Once you make the burgers into the desired size, make a slight indent about the size of a quarter in the middle of the patty...this will keep them from puffing up in the middle. Place burgers on the grill. 4 minutes/side for medium. Add cheese 2 mins. into second side cooking. Serve on toasted english muffins.

I served with a greek salad (lettuce topped with red onions, black olives, hard boiled eggs & feta cheese and a sprinkle of italian seasoning...top with oil and vinegar)

I seriously couldn't have paid for a better burger. It totally cured the craving and completely escalated my desire for an outdoor kitchen in a warm locale...whose with me???

Ahhh...food therapy complete.


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