Tuesday Taste Tempter 6.24.08

Tuesday Taste Tempter 6.24.08

Posted: Tuesday, June 24, 2008 9:04 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipe has been submitted by The Beef Checkoff® THE GREAT AMERICAN HAMBURGER Adapted from The Barbecue Bible by Steven Raichlen (Workman Publishing) Total preparation and cooking time: 30 to 35 minutes 1 1/2 pounds ground beef 2 to 3 tablespoons butter, melted, or extra-virgin olive oil (optional) 6 Vidalia or other sweet onion slices, cut 1/2-inch thick (optional) Coarse salt and pepper 6 hamburger buns, split Toppings: Iceberg lettuce leaves, tomato slices, dill or sweet pickle slices, cooked bacon, ketchup, mustard and/or mayonnaise (optional) Lightly shape beef into six 1/2-inch thick patties. Brush onion slices with 1-1/2 teaspoons melted butter, if desired. Place onion slices on grid over medium ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes) to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper, as desired. Brush cut sides of buns with remaining butter, if desired; place cut sides down on grid during last minute of grilling. Serve burgers on buns; top with toppings, if desired. Close sandwiches. Makes 6 servings. Cook’s Tip: If using 95 percent lean ground beef, add 1/4 cup soft bread crumbs and 1 egg white to ground beef in step 1. Published in The Messenger 6.24.08

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