Recipes and Videos from Steven Raichlen

Steven Raichlen's Great American Hamburger Recipe

Total preparation and cooking time: 30 to 35 minutes

	1-1/2 lbs.	Ground beef
	2 to 3 Tbsp.	Butter, melted or extra-virgin olive oil (optional)
	6	Vidalia or other sweet onion slices, cut 1/2-inch thick (optional)
		Coarse salt and pepper
	6	hamburger buns, split
	Toppings:	Iceberg lettuce leaves, tomato slices, dill or sweet pickle slices, cooked bacon, ketchup, mustard and/or mayonnaise (optional)

1. Lightly shape beef into six 1/2-inch thick patties. Brush onion slices with 1-1/2 teaspoons melted butter, if desired.
2. Place onion slices on grid over medium ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F. Season with salt and pepper, as desired.
3. Brush cut sides of buns with remaining butter, if desired; place cut sides down on grid during last minute of grilling.
4. Serve burgers on buns; top with toppings, if desired. Close sandwiches.

Makes 6 servings.

Cook’s Tip: If using 95% lean ground beef, add 1/4 cup soft bread crumbs and 1 egg white to ground beef in step 1.

Adapted from The Barbecue Bible by Steven Raichlen (Workman Publishing, 1998)

 

Steven Raichlen's Green Chili Burger with Salsa Verde Recipe

	1-1/2 lbs.	Ground beef
	4	New Mexican green chiles or Anaheim chiles or poblano peppers
	1 cup	Shredded white Cheddar cheese
		Coarse salt and pepper
	6	hamburger buns, split
	2 Tbsp.	Olive oil (optional)
		Prepared green salsa

1. Place chiles on grid over medium, ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender and skins are completely blackened, turning frequently. Transfer chiles to large bowl and cover with plastic wrap. When cool enough to handle, remove and discard skins, stems and seeds. Cut chiles into 1-inch thick slices; cool completely.
2. Meanwhile lightly shape beef into six 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F. Evenly top each burger with cheese during last 2 minutes of grilling. Season patties with salt and pepper; keep warm.
3. Brush cut sides of buns with olive oil, if desired; place cut sides down on grid during last minute of grilling.
4. Place each burger on bottom half of buns. Evenly top with chile mixture and green salsa, as desired. Close sandwiches.

Makes 6 servings.

Cook’s Tip: If using 95% lean ground beef, add 1/4 cup soft bread crumbs and 1 egg white to ground beef in step 1.

Cook’s Tip: Green salsa is also called salsa verde or tomatillo salsa. It is available in large supermarkets and specialty food stores. 

Adapted from Indoor Grilling by Steven Raichlen (Workman Publishing, 2004)

Steven Raichlen's Inside-Out Cheeseburger Recipe

	1-1/2 lbs.	Ground beef
	1 to 1-1/2 cups	Shredded sharp Cheddar or pepper Jack cheese
		Coarse salt and black pepper
	6	hamburger buns, split
	3 Tbsp.	Butter, melted (optional)
	2 cups	Arugula leaves
	6	Tomato slices
	6	Thin sweet onion slices
	12	Sweet or dill pickle slices
	Chipotle Mayonnaise:
	1/2 cup	Reduced fat or regular mayonnaise
	1 to 2	Canned chipotle peppers in adobo sauce, minced
	1 tsp.	Adobo sauce from chipotle peppers
	1/2 tsp.	Sweet paprika

1. Combine ground beef and cheese, as desired, in large bowl, mixing lightly but thoroughly. Lightly shape beef into six 1/2-inch thick patties.
2. Lightly grease grill grate according to manufacturer’s directions. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F. Season with salt and pepper, as desired.
3. Meanwhile combine Chipotle Mayonnaise ingredients in medium bowl; mix well. Set aside.
4. Brush cut sides of buns with remaining butter, if desired; place cut sides down on grid during last minute of grilling. Spread some Chipotle Mayonnaise on buns, reserving any remaining to serve on the side.
5. Line bottom of each bun with equal amounts of arugula; top with tomato slices, onion slices, pickle slices and burgers. Close sandwiches. Pass remaining Chipotle Mayonnaise.

Makes 6 servings.

Cook’s Tip: For less heat, use the lower amounts of chipotle peppers.

 Adapted from BBQ USA by Steven Raichlen (Workman Publishing, 2003)