If you like a lean burger you know that they can be dry and not have all the juices that one with more fat may have. This is true of Turkey and Beef Burgers. To add some moisture and keep it healthy try adding a little EVOO to the meat before you cook it. I usually add the Olive Oil along with some seasonings such as garlic and onion powder and a little salt. It makes a big difference.
Another tip is grind your own meat to make the burger. That way you can add what you want to the meat and control the fat and moisture. Experiment - use a little pork or add some sausage to your meat. Try different spices. (DAVIS DUST work well - hint hint!) I will add unusual meat such as brisket or flank steak. Just be sure to girnd it twice to have the consistentcy that you want.
Also if you use charcoal, don't put the meat right on the hottest spot. Set it off to the side so that the juices don't flair up so much. Keep a clean spray bottle with water close by to stop flair ups.
These are few of my tips. How about you? Got any you want to share?
Monday, May 7, 2012
Sunday, May 6, 2012
Some of my Best Burger Recipes
Here is one of my favorite Burger recipes. These are great on the grill and as we all know it IS that time of year again! This one is in the cookbook.
CHACHITA’S SOUTHWEST BURGERS
(C) Wes Davis 2010/2012 - all rights reserved
Inspired by a friend who was always spicy and way too friendly!
INGREDIENTS
2 Pounds ground beef – 15% fat or less ( you can use ground turkey or chicken)
2 cans diced mild green chilies – you can use Jalapeno but I prefer more taste and less heat I use Hatch chilies
2 cloves garlic – minced or pressed
½ teaspoon ground cumin
½ cup finely diced onions Red are the best choice but white will do
8 oz cheddar cheese
½ teaspoon salt
Put ground beef in a large bowl and add the chilies, cumin and onions. Mix with your hands or a fork until well combined. Put the cheese in a food processor and pulse until it is in rough small pieces. Add to the meat mixture and add the salt. Mix again until combined. Form into patties and place on a plate with plastic wrap or parchment paper separating the layers. Chill in refrigerator for at least one hour. Note: usually you form hamburger patties loosely. However with this recipe use more force when forming or they will fall apart when you cook them. If you have a burger press this is an ideal use for it.
Cook burgers over indirect heat on your grill. Do not press them while cooking or they will fall apart and the cheese will ooze out.
Serve with hot toasted buns, cool lettuce and tomato and the usual condiments – Mayo, catsup and mustard, sliced onions and have salsa on the side.
Ole Chachita!!
Wednesday, May 2, 2012
Pasta Salad with Veggies!
Summer is all about what is fresh and in season. One of my favorite salads for a lunch or picnic is a Pasta Salad. Here is one of my recipes.
PASTA SALAD 1
1 cup of Broccoli florettes
1/2 cup of shredded Carrots
1 cup of diced peppers - Use a combination of Green, Red and Orange if possible otherwise what ever you have is fine
3 Scallions - sliced - green and white parts
2 Roma tomatoes - sliced or diced
1 small jar of Artichoke Hearts - Drain and then slice or dice as you prefer.
2 cups of dried pasta - use shells, macaroni or your favorite
Italian Dressing
Parmesan Cheese
Bring the water to boil for your pasta. before you put the pasta in drop the Broccoli in and cook for about 2 minutes. Remove using a slotted spoon and put it in ICE WATER. That will shock the Broccoli and keep it green and crisp. Proceed with cooking the pasta to al dente. When it is done drain and put in ICE WATER to cool and drain again. Doing this allows the pasta to cool and you can assemble the salad right away.
Put the rest of the ingredients excpet the cheese in a large bowl, add the cooled pasta and mix so that all the veggies are distributed. Add the dressing (A note about the dressing. Use a good bottled Italian Dressing that has some cheese in it or make your own. You will use most of a bottle as after the salad sits, the pasta will absorb most of the dressing and you may have to add a little more before serving.) Refrigerate the salad for at least an hour before serving.
Just before you serve add some grated Parmesan cheese. Be sure to keep the salad cold if you are serving it outside.
PASTA SALAD 1
1 cup of Broccoli florettes
1/2 cup of shredded Carrots
1 cup of diced peppers - Use a combination of Green, Red and Orange if possible otherwise what ever you have is fine
3 Scallions - sliced - green and white parts
2 Roma tomatoes - sliced or diced
1 small jar of Artichoke Hearts - Drain and then slice or dice as you prefer.
2 cups of dried pasta - use shells, macaroni or your favorite
Italian Dressing
Parmesan Cheese
Bring the water to boil for your pasta. before you put the pasta in drop the Broccoli in and cook for about 2 minutes. Remove using a slotted spoon and put it in ICE WATER. That will shock the Broccoli and keep it green and crisp. Proceed with cooking the pasta to al dente. When it is done drain and put in ICE WATER to cool and drain again. Doing this allows the pasta to cool and you can assemble the salad right away.
Put the rest of the ingredients excpet the cheese in a large bowl, add the cooled pasta and mix so that all the veggies are distributed. Add the dressing (A note about the dressing. Use a good bottled Italian Dressing that has some cheese in it or make your own. You will use most of a bottle as after the salad sits, the pasta will absorb most of the dressing and you may have to add a little more before serving.) Refrigerate the salad for at least an hour before serving.
Just before you serve add some grated Parmesan cheese. Be sure to keep the salad cold if you are serving it outside.
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