September 3, 2011: Spicy Inside Out Burgers Recipe

Are you planning on barbecuing burgers for your Labor Day celebration? Here’s a different kind of hamburger that will turn them from humdrum to exciting! It only takes a few ingredients to transform this grilling staple, including my favorite spice, garlic salt.

The cheese started to ooze out of this inside out burger when the top bun was in place.

Spicy Inside Out Hamburgers

1 pound 80% lean ground beef

1 T. bold steak sauce

1 t. tequila (your choice of varieties)

1 t. lemon juice

1 t. garlic salt

Pinch of sugar

4 slices pepper jack cheese

Montreal steak seasoning

Mix together the ground beef, steak sauce, tequila, lemon juice and garlic salt. Form into 6 or 8 thin patties (depending on how big you want your burgers to be). Cut cheese slices into fourths. Place one quartered cheese slice on top of one thin patty. Top with another hamburger patty. Press the edges together to seal. Sprinkle top with Montreal steak seasoning to taste. Continue with remaining ingredients so that you have 3 or 4 hamburgers.

Heat grill to 400+ degrees. Cook patties 7 to 10 minutes, until desired doneness. Serve with lettuce, slices of tomato, French fried onions, avocados, and green chiles or jalapenos, if desired.

August 13, 2011: Kansas City Sirloin Steaks Recipe

When I first saw the ingredients in this recipe, adapted from the Better Homes and Gardens Biggest Book of Grilling, I thought they were somewhat unusual and I was worried if my husband would like it. But after grilling these steaks, I have to say this is a winning combination! In fact, my husband loved it so much he said I should bottle this stuff and sell it! He even requested that we have it on hand every time we eat steak. Guess that means he liked it!

Kansas City Sirloin Steaks

1 T. prepared horseradish

1 T. lemon juice

1 t. minced garlic

2 t. sugar

2 t. paprika

1 t. ground black pepper

1 seasoning packet from a package of beef-flavored ramen noodles (save the noodles to use in an Asian salad)

2 thick, 8-ounce sirloin steaks (although there’s enough sauce to marinate at least, perhaps 4 steaks)

Combine all ingredients except steak. Rub mixture on steaks and marinate in the refrigerator for two hours minimum. Remove from refrigerator and let stand at room temperature for 20 minutes before grilling.

Preheat grill to medium. Cook for about 20 minutes total, flipping once, for medium doneness.

Serves 2.

June 14, 2011: Patty Melt Recipe

Nearly everyone grills hamburgers over the summer – but why not mix things up a bit and make patty melts instead? This recipe is a nice change from boring hamburgers yet it's still a breeze to make and clean up.

Patty Melts

1 ½ lbs. ground beef (80% lean is preferred)
1 T. bottled steak sauce
1 t. Worcestershire sauce
1 T. Montreal steak seasoning
8 slices sturdy bread (rye, multi-grain, or whole wheat)
8 slices cheese of your choice (Swiss, cheddar, American)
Caramelized onions (you may want to use this recipe for balsamic caramelized onions, peppers, and mushrooms)
3 T. softened butter
3 T. mayonnaise

Combine all ingredients and mix with your hands. Form into thin, bread-shaped patties. Grill over medium heat about 3 – 4 minutes per side (for medium). Remove from grill.

To assemble patty melts, place a slice of cheese on one slice bread. Top with burger patty and about a quarter cup of caramelized onions. Add one more slice cheese and top with slice of bread. Repeat with remaining ingredients.

Note: I don't think any condiments are necessary but you may want to spread a bit of Dijon mustard on the inside of the sandwich for extra flavor.

Mix together butter and mayonnaise. Brush on one side of each sandwich. Place assembled sandwiches on a Panini press or griddle heated to medium, buttered side down. Brush tops of sandwiches with remaining butter mixture. Cook until golden and crispy on both sides, flipping once (about 1 - 2 minutes).

Serves 4