Grilled Cheeseburgers, Lemon Za’atar Vegetable Kabobs


I’ve never been a big fan of ground beef, preferring ground turkey and chicken instead. However, while hunting through Detwiler’s Farmer’s Market freezer section a couple years ago, I stumbled upon a 2 for $10 sale on their fresh ground beef and decided to give it a try. Their ground beef is amazingly delicious and now, if I can’t buy it from Detwiler’s, then beef is not what’s for dinner. So I tend to stock my freezer up with it as often as I can. Burgers seem like a simple enough recipe. Defrost hamburg, season hamburg, form into patties, cook through, add a little cheddar, but there is something about cooking food outdoors over a handmade flame that elevates even the humble burger into a phenomenal dinner! Last night, per usual, I fired up the grill with a few days of leftovers in mind so there may be an additional charred recipe or two to follow after these mouthwatering cheeseburgers.

Oh and the Jalapeno Popper Spread is a spontaneous inspiration that Amy whipped up and I’ll include that recipe as well. The spread was creamy with just enough heat and I layered a generous amount of it on my burger, skipping the mayo. You could literally just eat the spread with a spoon, it’s that good!

Grilled Cheeseburgers

Ingredients:

1 pkg good quality ground Beef

2 tsp Worcestershire sauce, or to taste

3 tsp TexJoy Salt Free Steak Seasoning

2 tsp Smoked Paprika

2 tsp Garlic Powder

Salt and Pepper to taste

4 slices Vermont Cheddar or cheese of choice, divided

Garnish: Jalapeno Popper Spread, Mustard, Lettuce, Pickle, Radicchio, Sliced Tomato

Method:

In a large mixing bowl, combine the beef and seasonings. In a small cast iron over med high flame, cook a small test portion of the seasoned beef. Taste, adjust seasonings as needed. Once seasoned well, form the beef into 4 to 5 patties then allow them to rest in the fridge at least half an hour. Prepare a charcoal grill. Once the coals are white hot, grill the burgers until desired doneness. Just before removing from the grill, add the cheese, if using, cover and allow the cheese to melt. Remove patties from the grill and serve immediately with a toasted bun and your favorite garnishes.

Amy’s Jalapeno Popper Spread

Ingredients:

2 Jalapenos, left whole and charred on a grill or range top, then stems removed and chopped

1/2 container of Philly Cream Cheese

Smoked Salt and Pepper to taste

Method:

In a med prep bowl, stir in all ingredients until well combined. Rest in the fridge at least 30 minutes. Serve as a condiment, spread, or dip.

Lemon Za’atar Vegetable Kabobs

4 cast iron Skewers, or skewers of choice

2 ears of Corn, sliced into 1/2″ pieces

1/2 large Red Bell Pepper, sliced into 1/2″ pieces

1 Zucchini, sliced into 1/2″ pieces

8 to 12 Portobello mushrooms, stems removed and left whole

2 Cubanelle peppers, stems and seeds removed and sliced into 1/2″ pieces

about 1/4 cup EVOO, or quality oil of choice

2 tbsp Za’atar seasoning, or to taste

1/2 a Lemon, squeezed

1 clove Garlic, minced

Salt and Pepper to taste

Method:

In a med prep bowl, whisk the oil, lemon juice, Za’atar seasoning, minced garlic, salt, and pepper until well combined. Skewer the vegetables in any pattern you wish until all veggies are used, or until skewers are full. With a basting brush, generously coat the vegetables with the seasoned oil. Set aside. Prepare a charcoal grill. Once the coals are white hot, add the skewers and cook until the veggies are slightly charred and cooked through. Serve immediately with additional lemon wedges, if desired.

 

 

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