Who doesn’t love a good burger on the grill? It’s definitely the perfect food to celebrate the warm weather. Instead of the usual fixins’ this year, why not change things up with some of my (easy) gourmet burger toppings! I’m also sharing 3 tips to for grilling burgers this summer, check it out!
3 Tips for Perfectly Grilled Burgers
1) Flatten the burgers with the bottom of a glass.
We have all experienced the “burger balls” that result from not flattening out your burgers correctly. My trick to even cooking patties is to divide the meat evenly, roll each section into balls, use the bottom of a glass to flatten them, and then press your thumb in the center of each patty. It’s super easy!
2) Keep it simple.
A little burger seasoning (my favorite is Bam Burgers by Emeril) goes a long way. No need to mix all kind of ingredients into the meat, the more you play with the meat the tougher it will be. Once they are flattened out, sprinkle each side liberally with your favorite seasonings.
3) Don’t over cook your burgers.
If you are in charge of grilling, be sure to watch them, and take them off the grill as soon as they are done! No one wants dried out, hockey puck burger, am I right? If you’re worried about keeping them warm, put the patties on the buns, and then place them back in the plastic bag that the buns came in, this will keep them nice and moist! …This was a trick our friends taught us, and it works wonders!
Now for those yummy toppings…
Preheat the oven to 400 degrees. Place a wire rack on top of a large baking sheet. Place 1/3 cup brown sugar in a shallow dish and dredge 8 slices of bacon through the sugar on both sides. Shake off the excess sugar, and place the bacon on the wire rack. Once all of the bacon is coated, sprinkle it evenly with 1/4 teaspoon of black pepper. Bake this for 20-25 minutes. The bacon will harden as it cools.
Slice up 4 sweet onions. Place 2 tablespoons of butter in a large skillet over low heat. Once the butter has melted, add the onions and 1/4 teaspoon of salt. Place the lid on the skillet and cook the onions for 45 minutes, stirring every 10 minutes. The onions will be a deep golden brown color by the end of cooking.
Garlic Grilled Shrooms
Preheat the grill to medium heat. Slice up 16 ounces of baby bella mushrooms. Place them on a large sheet of aluminum foil. Add 2 tablespoons of cubed butter and 1 minced garlic clove over the top of the shrooms. Sprinkle with a 1/4 teaspoon each of salt and pepper. Add a splash or two of red wine if desired. Wrap the mushrooms in the foil, and seal the edges. Place the “packet” on the grill for 10 minutes, flip it over, poke a hole in the top of the foil, and then grill them for another 10 minutes.
In a small bowl, mix together 1/2 cup light mayonnaise, 2 tablespoons chili sauce (or ketchup), 1 tablespoon lemon juice, 1 teaspoon dijon mustard, 2 teaspoons worcestershire, and 1 teaspoon hot sauce.
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