Jalapeno Steak Sauce Burger with Grilled VegetablesApril 27, 2011 at 8:38 am | Posted in Beef, Vegetables | 40 Comments
Tags: Dinner, Food, Hamburgers, recipes
What are your favorite flavor additions to spruce up plain old grilled burgers? We’ve been experimenting and with warmer weather, our grill has officially come out of hibernation.
As you know, with a Christmas gift of a grilling class at a local cooking school, we now have another cook in the house. Bob has been experimenting with different grilled hamburger recipes and when talking with friend Shera she quickly shared her husband’s favorite recipe. Sounded so delicious and we had to give it a try. Let’s take a look:
Shera’s Burger (serves 2)
- 1 jalapeno fine diced (we deseeded and deveined)
- 1/4 onion fine diced
- 2 T. A-1 Steak Sauce (we used Country Bob’s Sauce because that’s what we had on hand)
- 2/3 pound ground beef
Gently fold ingredients into the ground beef and form into patties. Her husband’s grandfather taught him to place patties in the freezer for about 30 minutes to help everything to stay together on the grill. Grill 450 degrees 4 minutes per side. We topped with white cheddar cheese and some yellow mustard. I mean really, how could it not be delicious.
Bob actually thought this might be his favorite recipe so far. Me? You could mix ground beef with sawdust and I’d love it…I just flat-out love any grilled burger.
And served up with a grilled zucchini and onions topped with a dressing I found over at Tomatoes On The Vine, it was a tasty and easy meal. Thanks so much for the recipe Velva. It’s now my go to for grilled zucchini for any grilled veggies this summer.
Vinaigrette for Grilled Vegetables:
- 3 Tbs white wine vinegar
1 Tbs fresh lemon juice
2 tsp honey
2 tsp Dijon mustard
4 Tbs chopped fresh dill
Kosher salt and freshly ground pepper
1/2 cup plus 3 tablespoons olive oil
3 medium zucchini, quartered lengthwise
1. Heat your grill to high.
2. Combine the vinegar, lemon juice, honey, mustard, 3 tablespoons of the dill, and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add 1/2 cup of the oil and blend until emulsified.
3. Brush the zucchini with the remaining 3 tablespoons oil and season with salt and pepper. Grill until lightly golden brown on all sides and just cooked through, about 8 minutes.
4. Remove from the grill and cut each quarter in half crosswise. Place on a platter and immediately drizzle with the vinaigrette. Garnish with the remaining tablespoon dill.
On our last shopping spree to Sur la Table, we purchased this flexible grill basket and it worked like a charm to hold the vegetables in place for easy turning to ensure even cooking. I love this thing and look forward to using it for fish.
I grilled the vegetables alongside the burgers and flipped the basket at the same time Bob flipped the burgers. Even though they were tender and delicious, I think they could have used an extra minute or two more time just to ensure better grill marks.
Shera’s Grilled Hamburgers and Velva’s Grilled Vegetables…It’s What’s For Dinner.
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