Sunday, June 28, 2020

Grilling local: Steakhouse Burgers

I love cooking outdoors, and also love to experiment with recipes. This burger recipe produces juicy burgers, regardless of whether they are cooked on a wood, charcoal, or gas grill.

You can use any type of ground meat, but red meat seems to work best for this recipe. Place on buns of your choice, top with your favorite toppings, and enjoy.

I made these burgers using bison meat from Adirondack Buffalo Company, and used some of their amazing mustards to top the burgers (not in the picture). Located in North Hudson, they offer fantastic farm products to the North Country

 

Here is a video for this recipe: https://animoto.com/play/WaMYGvSHSBAksxE2rZA7Yg

Ingredients:

  • 3 Tablespoons milk
  • 2 Tablespoons Worcestershire Sauce
  • 1 egg
  • 2 Tablespoons low-sodium Montreal Steak Seasoning
  • 2 pounds lean ground meat 
  • 2/3 cup breadcrumbs

Directions:

  1. In a bowl, combine milk, Worcestershire Sauce, egg, and steak seasoning. Stir to combine.
  2. Add ground meat to liquid mixture, and slowly incorporate. Add breadcrumbs a little at a time, continuing to mix until thoroughly combined.   
  3. Form into 6 patties, cover with plastic wrap, and place in refrigerator. When grill is hot, place on grill, and cook for around 10 minutes, making sure to cook on both sides. Burgers are done when the internal temperature reaches 160 degrees Fahrenheit.

Just a note that although the recipe calls for the burgers to be cooked to the USDA recommended internal temperature of 160 degrees Fahrenheit, the temperatures for rare are 120 to 125, medium rare: 130 to 135, medium well: 150 to 155, and well done: 160 to 165.

Nutrition Information (85% lean ground beef and 2% milk): Serving size: 1 burger | Servings per recipe: 6; Calories: 483.7, total fat: 23.1 g, saturated fat: 8.8 g, trans fat, 0.9 g, cholesterol: 0mg, sodium: 517 mg, carbohydrates: 21.4 g, fiber: 0 g, sugar: 2.3 g, protein: 44.1 g

 

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MB (Marybeth) Mitcham holds undergraduate degrees in the biological and human development sciences, a MPH, and is near completion of her Ph.D. When not working as a public health professional or professor of biology, this ADK 46-R can be found climbing all over the anorthosite of the Adirondack High Peaks, writing odd things, or munching on eggplant bacon.


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