Jalapeno Steak Sauce Burger with Grilled Vegetables

April 27, 2011 at 8:38 am | Posted in Beef, Vegetables | 40 Comments
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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 Filling

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.

One Year Ago: Breakfast Tacos

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40 Comments »

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  1. Yay! Grilling weather is here at last!!

    • Can you believe our “out of hibernation” grill is covered with snow this morning?????

  2. Yum! Go can never go wrong with grilled veggies. I think I know what and where I’ll be cooking this weekend. Thanks for the inspiration!

    • You’re welcome! Let’s keep our fingers crossed for spring weather.

  3. I am literally trying not to drool at my desk. This looks fantastic!

    • Too funny. I have a cubicle, so I can pretty much drool in privacy.

  4. Sounds tasty! We’re dying to start grilling some warm weather food. Great tip about putting the burgers in the freezer before grilling them.

    • I guess I’ve never had a problem with burgers falling apart. And I do follow rules about loose packing for good texture….

  5. Love the jalapenos!

  6. Looks really good Lea Ann. One of my favorite’s is a Larry burger which is basically made like a meatloaf including mushroom’s then grilled.

    • Mmm, I’m liking that idea Larry.

  7. OK…this looks delicious!!!! I love the red basket bowls too…brings it all together! I love to add all sorts of things to burgers but your jalapenos here are probably my favorite!

    I just want to grab it and take a bite!!!

    • I got those baskets at Sur la Table. Just couldn’t resist buying them and couldn’t wait to show them off in my blog. 🙂

  8. Let’s open a restaurant. You do the burgers and I’ll do the cake. Deal?

    • Deal! Can I sneak in an egg dish every once in awhile?

  9. I love it when we can brush the snow off the grill and fire it up. This looks fantastic. The addition of the grill veggies is a great idea. I’ll have to try Velva’s dressing.

    • I agree, I hope we’ve now brushed the last of the snow. I’m ready for spring.

  10. Looks great! I love jalapeno’s on my burger! Avocado, too! Now I have to have one.

    • Thanks for stopping by Carol. 🙂

  11. I am so anxious to try the jalapenos in the burger . . . that sounds like it’s right up my alley! And that flexible basket sounds like a great veggie tool. (and we all know how badly I need more gadgets 😀 )

    • Just like black shoes, we can never have enough. 🙂

  12. Even though I am not a burger type, I would devour this one! Plus it has the magic ingredient: jalapeño!

    • I’m a big time burger type. If I wouldn’t gain 200 pounds, I’d eat them every day.

  13. yer killin’ me! please keep it up.

  14. I too love grilled burgers. As much as I hate to admit it, we haven’t ever added very much to the meat itself. We usually do a lot of toppings. I’m liking your idea of flavoring before grilling Lea Ann. Love the jalapeno idea.
    Sam

    • Plain ol burgers are perhaps the best. And yes with the toppings of choice…onion…mustard…lettuce…tomato. Yum

  15. I’m so glad winter is finally over. We grilled a venison tri-tip last night – so nice to get back outside!

    • Venison Tri-tip sounds a lot better than this burger! 🙂

  16. I love sprucing up burgers with tons of flavor and you’ve really done that with this steak sauce! Absolutely delicious!

    • I love Country Bob’s. As always, thanks for the visit and comment.

  17. Want to meet same time, same place tomorrow? I’ve lost your e-mail address. How’d I do that?

  18. Great to see you today. Looking for your Facebook page link?
    Plus, I love any burger with guac, chipotle mayo and sprouts.

  19. I love japanenos on burgers it gives it an extra oomph!

    • I just love jalapenos period… as long as they’re seeded and deveined. 🙂

  20. I think grilling is bad for the environment and should be outlawed! (snicker)

    Since you are using a veggie basket, you won’t get grill grate marks, the metal is between the grates (searing heat source) and the veggies. No contact, no grid marks. That is one I wrestle with. I’ve used baskets like you and they work well. I also have used kabobs to be able to flip the zucchini in groups. That seems to work out the best.

    • Well shoot, that makes sense. I did love that basket, so will probably live without the grill marks…. unless company is coming over.

  21. Wow, these burgers sound great! I’ll have to try them on our next burger night.

  22. your comment about sawdust in the ground beef made me chuckle! i remember my aunt, years ago, dropped a burger in sand & then put it back on the grill, LOL! Needless to say, i did not eat the burgers that night. LOVE YOUR SITE.


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