Culinary Largesse
Posted
Mon, 07/05/04
Wilbert and I only meant to barbeque hamburgers today, but instead we whipped up an array of culinary largesse. Celebrating the 4th of July a day late, our intention was to prepare a dish from Bon Appétit Magazine (Cheeseburgers with Charred Green Chiles & Onions). While we used parts of the recipe, we also kicked in barbequed kielbasa, Eckrich frankfurters and rib-eye steak.
The cheeseburger recipe from Bon Appétit called for grilled onions and poblano chiles; we fixed up the onions but left out the chiles. I also mixed together the mayo sauce from the recipe, which we used to spread on the hamburger buns and atop cheese slices:
Cheeseburgers with Charred Green Chiles & Onions
1/2 C mayonnaise
Whisk mayonnaise and barbecue sauce in small bowl to blend. Cover and chill. Mix ground chuck with one teaspoon salt and 1/2 teaspoon black pepper just to blend (do not over-mix). Form mixture into six 1-1/2-inch-thick patties. Cover and let stand at room temperature for thirty minutes.
Prepare barbecue (medium-high heat). Run one metal skewer horizontally through center of each onion slice. Brush onion slices lightly with oil to coat. Rub chiles with oil. Transfer onions and chiles to barbecue. Grill onions until softened and browned, about five minutes per side. Remove skewers from onions. Chop onions; transfer to small bowl. Char chiles until blackened on all sides. Enclose chiles in paper bag for ten minutes. Peel, seed, and chop chiles. Mix into onions. Season onions and chiles to taste with salt and black pepper.
Sprinkle burgers with salt and black pepper. Grill burgers until cooked to desired doneness, about four minutes per side for medium. Top each burger with two cheese slices during last minute of cooking. Place bottom halves of rolls on work surface. Divide chile-onion mixture among rolls. Place cheeseburgers atop chile-onion mixture. Spread one tablespoon mayonnaise-barbecue sauce over cheese, cover with bun tops, and serve, passing remaining sauce.
Pretty simple, aye? The sauce had a zing and a mellow creaminess from the mayonnaise. Wilbert grilled the hamburgers the way he always does: medium-sized patties with a bit of salt and black pepper added for seasoning. I also set out sliced mushrooms and a platter of cheeses, such as American, Swiss and provolone. We had ourselves quite a feast.
But Wilbert wasn't finished: he also barbequed large portions of kielbasa, frankfurters and steak. We have enough food left over for a week, which thankfully also frees me from extended duty in the kitchen.
Tags: Food Magazines;
Grilling; Sandwiches
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