The Official Grilling Magazine
14
useful and tasty grilling tricks. 20 Minute success
Burgers, sloppy joes, and healthy alternatives $4.99
June 2017
NEW WORLD RECORD World's largest burger ever
101
Sizzeling summer recipies Best gas grills of
2017
Contents Ideas
Recipes
14 useful and tasty grilling tecniques
20
4
Bacon Burger
8 20 Minute Success 25 Churassco -Burgers, sloppy joe’s, and other healthy alternatives
14
Barbecue Favorites -What are the best foods for a barbecue
17
How to properly start up your grill 6 Flame On June 2017
30 Banquet Burger 35 Lamb Chops 40
Skirt Steak
Grilling Material 46
Win a Free George Foreman Grill
50
Best Gas Grills of 2016
53 Top 16
Marinades -The new flavors that all of America is raving about
Mouth watering Burger Recipes
The most critically aclaimed burger combinations in the U.S By: Russell Earnhart
Cheddar-Stuffed Burgers
with Pickled Slaw and Fried Shallots
Ingredients
Kosher salt 8 cups finely shredded green cabbage (from a 1 1/2-pound head) 1 cup distilled white vinegar 1 tablespoon sugar 2 tablespoons yellow mustard seeds Vegetable oil, for frying 5 large shallots, very thinly sliced crosswise and separated into rings 1/4 cup Wondra flour (see Note) 1 1/2 pounds ground beef chuck, preferably 85 percent lean 1 teaspoon onion powder 1 teaspoon garlic powder 90 Flame On June 2017
Directions
In a large bowl, toss 1 tablespoon of kosher salt with the cabbage and massage it until it softens and releases its liquid, about 4 minutes. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of salt. Add the cabbage to the vinegar mixture, toss to coat and place a plate on top to keep it submerged. Let stand at room temperature for 2 hours. heat 1 1/2 inches of vegetable oil to 325°. In a medium bowl, toss the shallots with the Wondra flour. Fry the shallots all at once, stirring gently, until golden, about 7 minutes. combine the ground beef with the onion powder, garlic powder, smoked paprika, Worcestershire sauce and 2 teaspoons each of kosher salt and ground pepper. Knead gently until thoroughly mixed. Form the beef into eight 4-inch patties. Press the shredded cheese into four 2 1/2-inch disks. Sandwich the cheese disks between the patties. Brush the burgers with some of the shallot cooking oil and cook over moderate heat until browned on the bottom, about 3 minutes. Flip the burgers, invert a large heatproof bowl over them and cook until medium within and the cheese is melted
Recipe by Bill Sussman Southern Home cooking
H
umans learned how to start a fire between 40 and 50 thousand years ago. Shortly thereafter, they started using fire to cook things to eat. In more recent history, grilling has become a favorite pastime during family gatherings, camping trips and sporting events.
Blue Moon Burgers
Ingredients
1 egg 1 teaspoon mustard (regular or Dijon) 1 teaspoon Worcestershire sauce 1 small onion, finely grated 1 clove garlic, minced 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1 lb medium ground beef
Directions
Lightly oil grill& heat BBQ to medium. Whisk egg in a bowl& add next 6 ingredients. Add any of the “stir-ins” that appeal to you. Crumble in beef& using your hands or a fork, gently mix together. Handle the meat as little as possible – the more you work it, the tougher it gets. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking. Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side. An instant read thermometer should read 160F. Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
June 2017 Flame On 91