Week 07 – 2011

This week finds our Pats on a bye week. That should mean a quiet weekend right? Heck no. Four quarterback changes, two coaches that got into a scuffle last weekend overshadowing their teams efforts and the Colts still haven’t won a game. The old axiom, any given sunday is never more true than the current weekend. There’s a lot of games to choose from and the storylines are only getting more fun each week. With that said our food should keep up too.

The sun is shining, the leaves are amazing and it’s time to fire up the grill. A favorite of ours is seasoned burgers and grilled potatoes. Read on to see how we do it.

1 lb of 85% ground beef. A healthy alternative is ground turkey or chicken
1 egg
1 piece of sandwich bread torn up
1/4 teaspoon of minced garlic (fresh can be used and when we do it’s two good sized cloves diced real fine)
1/4 teaspoon chili powder or jamaican jerk seasoning
Bulky roll burger buns. No cheap wimpy .99 buns here.

mix in a bowl thoroughly. shape into equal sized patties. Ours are about bun sized and 1/2 inch thick at least.

1 large potato or three small red potatoes
1 large onion
3 tablespoons margarine or olive oil
Dash salt
Dash pepper
Aluminum Foil

Take one large potato or three red potatoes. Wash and leave the skin on (off if you must). Slice like a thick potato chip and be sure to keep the slices together. Slice onion into large rings then cut in half. In a large sheet of aluminum foil place the potatoes and then partially wrap the potatoes with the foil. The goal is to create a canoe shape. Put the onions on top then the margarine or oil. Then season evenly.

We like to put the potatoes in the vegetable / corn basket when we start up the grill. This keeps them off direct flames and lets them simmer. At about 10 minutes or so we’ll clean the grill and oil it up for the burgers. It takes about 40 minutes for the potatoes so we match the burgers to the potatoes. With 20 minutes left we’ll turn the grill down and put the burgers on. With our grill it takes about 9 minutes a side to get to a medium well burger. If you’re not sure with your grill use a meat thermometer and follow the instructions. The buns can be had “raw” from the bag or toasted on the grill. We throw the buns on the grill when we put on the cheese.

Serve as the ultimate assemble yourself dish – one platter for buns, one for burgers and one for the potatoes.

– A 1/4″ thick slab of cheddar is always nice. Allow about 4-5 minutes to properly melt.
– 1/4″ thick onion rings or pepper rings can be grilled at the same time as the burgers and used as a garnish. Grilling with a touch of olive oil keeps them moist and helps bring out the flavors.
– Another option with the potatoes is to do a red pepper up in the foil wrap.

We’ll be enjoying our burger this evening with a cold Bohemian Tripel, our burger with grilled red peppers, grilled onion and a slathering of Doug’s Best BBQ sauce. We hope you enjoy the games today with good friends, food and beer. Cheers

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