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"Grate" Burgers

Posted: April 20, 2010 3:56 p.m.
Updated: April 21, 2010 4:55 a.m.

Southwestern Chipotle Burger 1 Omaha Steaks Burger 1 hamburger bun, wheat or white 2 tablespoons chipotle mayonnaise (recipe follows) 2 tablespoons pico de gallo (recipe follows) 1/4 avocado, sliced Omaha Steaks Southwest Chipotle Seasoning, to taste Prepare chipotle mayonnaise and pico de gallo. Season burger with Southwest...

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There's nothing like the "grate" taste of a big, juicy burger hot off the grill to signify the start of the summer cookout season. It's no wonder that Americans' love affair with burgers has been going strong for more than 100 years.

Burgers always top the menu for every gathering from Memorial Day to Labor Day, and it wouldn't even seem like Father's Day if dads across America didn't take to the grill to prepare the traditional cookout favorites.

Variety is the spice of life, so why not break away from the traditional ketchup, mustard and pickle burger this year and try something new?

Omaha Steaks Executive Chef Karl Marsh offers a few of his favorite recipes for elevating the burger to the next level of cookout enjoyment. Fire up the grill and give these "grate" new burgers a try!

For a free "Great Gathering Guide and Cookbook" filled with more mouth-watering ways to enjoy great steaks, burgers and gourmet foods from Omaha Steaks, call 800-228-9055 or visit www.OmahaSteaks.com.

Safe burger handling tips:

  • To prevent cross-contamination, keep raw and cooked meat separate, using separate cooking utensils and plates.
  • Always wash hands, utensils, cutting boards and counters that contact raw meat.
  • Cook all burgers until the internal temperature reaches 160°F, as measured with a kitchen thermometer.
  • Use a thermometer to take the guesswork out of cooking ground beef. Insert a kitchen thermometer sideways into the center of the burger to ensure the correct internal temperature.

Caramelized Onions
Makes 4 servings

1 teaspoon vegetable oil
1 teaspoon butter
1 small yellow onion
1 teaspoon brown sugar
1/8 teaspoon salt
1 shot bourbon* (optional)


Heat vegetable oil in sauté pan over high heat.
Add butter to pan and brown slightly.
Add onions to pan and sear for about 1 to 2 minutes.
Add brown sugar and salt. Stir well and continue cooking for approxi­mately 10 minutes or until onions are light brown, stirring constantly to prevent burning.
When onions begin to caramelize, add bourbon. Continue cooking until all liquid is cooked off and onions are a nice brown color.
*For regular caramelized onions, omit bourbon.

Grilled French Dip Burger

1 Omaha Steaks Burger
1 ciabatta sandwich bun
1 teaspoon mayonnaise
2 ounces brie cheese, sliced
3 tablespoons caramelized onions (see Bourbon Onions recipe)
1/2 cup beef au jus*, warmed
Omaha Steaks All Natural Seasoning, to taste


Prepare caramelized onions ahead of time using Bourbon Onions recipe, omitting the bourbon.
Trim a thin slice of the top and bottom off the ciabatta bun to create a flat surface area. Then slice each bun in half horizontally. Lightly spread mayonnaise on the outside of the ciabatta bun, to enhance browning. Place bun, with mayonnaise side down, on grill or in pan. Top each bun with cheese slice to toast bun and melt cheese.
Season burger with All Natural Seasoning or your favorite blend. Grill, broil or pan-fry burger until internal temperature reaches 160°F.
Top burger with the caramelized onions. Place burger on one of the toasted buns then top with remaining bun. Cut in half and serve with hot beef au jus for dipping.
*For simple au jus, mix 2 bouillon cubes with 1 cup of boiling water.

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