Hamburgers to beat the heat


 
A

Andy Ly

TVWBB Fan
It was about 100 degrees here in San Diego (La Mesa area). Headed over to sister's pad to cool off in the pool and grill some burgers.

VONS had a sale on 80/20 ground beef (meh!), but Kourtney prepared them nicely, worcestershire sauce, onion powder, sea salt and pepper.

Smoked with indirect heat at about 400 degrees with cherry and apple wood; then seared it over direct flame before serving. Slathered the burgers with a slice of cheese, red onion, mayo, lettuce, tomatoes, pickles, horseradish sauce, ketchup and mustard. Boy was it GOOD!

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One of my all time favorite meals is a good hamburger from the grill along with fresh, local, sweet corn from the grill. I may be easily satisfied (that CAN be a virtue, you know:rolleyes:) but that is one tasty combination. Being an old farm lad, it takes me back to my "salad days" as a youth on the farm. Throw in a nice, local melon (canteloupe, Indiana Melon, or water melon) and I am in hog heaven.

For those wanting a change of pace, try a ground pork burger - only wonderful!

Andy;
That is a dynamite looking burger!

Dale53
 
Thanks! This is the best it's ever come out for me. Starting it off indirect then throwing it directly over the flame near the end really did the trick.

I bought the Mainstay Hamburger Press ($5) from walmart and its such a great tool to shape the burger--especially with the indentation in the middle. I just throw some wax paper under the meat, then fold over the top, then press and package.. voila! :)
 
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Do new Performers come with that grate or is that some aftermarket thing you bought. Interesting and very different than mine.

Oh, love the burg. I'm getting hungry for one right now.
 
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