November 12, 2011
Hello loyal follower(s)
As you may of gathered by now, Mr Nut rarely uses a recipe as written. He is truly amateur in the kitchen, always asking; What if? Could it be done a different way, using less expensive ingredients? Could the recipe be done on Mr Nut’s high class grill?
Mr Nut’s project today involves a recipe from the blog of May 4, 2011; Pub Style Burgers and a recipe from Cook’s Country December-January 2012, 30-minute supper; Skillet Burgers With Sautéed Onions and Horseradish sauce. It was time to put the great JENN-AIR grill to work on these recipes.
First in the Pub Style Burgers recipe, The original authors strongly favored grinding their own hamburger. Mr Nut has now tried it both ways; grinding his own and using 93% fat free commercial hamburger. Commercial hamburger worked well with less mess. Today the hamburgers were seared on the searing burner of the JENN_AIR, then finished on the cooler part of the the grill. Butter was replace by Smart Balance because of the cholesterol; 30 mg in the butter as opposed to 0 mg in Smart Balance. For the toppings the onions will be Sautéed in a skillet on the grill.
This is Mr Nut’s baby. Bought as a closeout at COSCO for less the $500, which was 50% of the in season price. Mr Nut had planned to buy a new grill this fall after our summer adventure. As you know by now, our summer adventure was aborted because of Mr Nut’s herniated disk in his back. About July 10, 2011, with back pain, Cyndy and Mr Nut assembled the grill just to be sure all the parts were there. But I digress.
This is the Searing burner, however it is difficult to see the heating element.
Here is the Searing heating element.
Back to the project of the day. Here was the hamburger loosened up and “buttered” with Smart Balance and formed into balls. (Mr Nut was only making half the recipe today.
two six ounce balls, ready to be flattened.
Using a spatula, the balls were pressed down to about one inch thickness.
The burgers were seared for 2 minutes on a side.
Then finished on the cooler part of the grill.
topped with a lot of onions and horseradish sauce; it was very tasty, and Mr Nut prefers the grill approach.
The recipe follows:
À bientôt,
Mr Nut
PUB-STYLE BURGERS from the grill (blog Nov 12, 2011)
Based on Cook's Illustrated. Published May 1, 2011.
And Cook’s Country December-January 2012
Serves four; (six ounces burgers)
Mr nut’s Jenn-air grill has a special searing burner. When mixing the Smart Balance and pepper into the ground meat and shaping the patties, take care not to overwork the meat, or the burgers will become dense.
INGREDIENTS
1 1/2 pounds 93% hamburger. Carbs 0 g; Calories 1020
2 tablespoons Smart Balance, melted and cooled slightly.Carbs 0 g;Calories160
1/8 teaspoon Sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon Canola oil. Carbs 0 g; Calories 227
4 whole wheat hamburger buns.(42.5 g each) Carbs 88 g; Calories 480
For complete recipe, with whole wheat buns: Carbohydrates 88 g;Calories 1,887
INSTRUCTIONS:
1. Loosely spread out the 93% fat free hamburger on a rimmed cooking sheet. Drizzle the 2 tablespoons melted Smart Balance over ground meat and add 1/2 teaspoon pepper. Coating the raw ground beef with melted Smart Balance not only ensures that the burgers cook up super-juicy, but also encourages flavorful browning.
2. Gently toss with fork to combine the Smart Balance and the ground meat. Divide meat into 4 lightly packed balls. Gently flatten into patties about one inch thick and about 3 inches in diameter. Refrigerate patties until ready to cook. (Patties can be refrigerated, covered, for up to 1 day.)
3. Season 1 side of patties with salt and pepper. Using spatula, flip patties and season other side.
4. Oil and Heat the Sear burner of the grill. Using spatula, transfer burgers to the sear burner and cook without moving them for 2 minutes. Using spatula, flip burgers and cook for 2 minutes longer. Transfer the patties to the oiled cooler part of the grill (over a burner that was not turned on, bake until instant-read thermometer inserted into burger registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes. Searing and then finishing on the low-heat part of the grill trades the usual overcooked exterior for a well-browned crust and juicy center.
5. Transfer burgers to plate and let rest for 2 minutes. Transfer to buns. Add desired toppings, and serve.
Horseradish sauce and charred onions dress up these simple indoor burgers.
1/4 cup sour cream
1 1/2 tablespoons prepared horseradish
1 tablespoon tablespoon minced fresh chives
2 teaspoons lemon juice
Salt and pepper
Combine sour cream, horseradish, chives, and lemon juice in bowl. Season with salt and pepper to taste; set aside
sauté onions over medium-high heat on the grill, until browned, 6 to 8 minutes. Place burgers on bun bottoms and top with onions and horseradish sauce. Serve.
No comments:
Post a Comment