BBQ Burgers & Veggies
First and foremost, I want to thank all of my new friends who stopped by our booth to say hello at the Haverstraw Marina last month. I loved talking with all of you and getting the chance to finally meet some of you in person. You made my day, thanks. Huggs & Kissies - Ivey
Your BBQ and You
I don’t know how you feel about yours, but I am especially partial towards my BBQ. I Love spending time in my kitchen (get it, In My Kitchen ha, ha - groan) but really, if I could roll that bad boy right into the center of it without any flack from my hubby or the fire department, I would have done it a long time ago. Many a rainstorm has passed our homes way with my trusty rusty rolled right up to my back door. Actually, this past winter when we had that big snow, I ignored my front walk and begged my husband to dig me a trench to the grill. No, I’m not kidding.
Cooking on the BBQ is great; there isn’t meat, fish or foul that doesn’t taste better with a little outdoor char on it. I don’t care, charcoal or gas, everything tastes better from the BBQ.
Let’s talk about hamburgers. I know that last month we discussed Regina Burgers (which if you remember, I mentioned tasted better from the grill – sorry Mom.) I have some other burger recipes in my collection that will make you proud you are a carnivore. I recommend 75% lean. Burgers are not meant to be low fat. J
3 Lbs. Chop meat
1 Pkg. Lipton Onion Soup Mix
1 Bottle of your favorite BBQ sauce
½ Cup Breadcrumbs
Peter Lugers Burgers
3 Lbs. Chop meat
1 Pkg. Lipton Onion Soup Mix
1 Bottle Peter Lugers Steak Sauce
¼ Cup Breadcrumbs
Combine all ingredients in a large bowl and mix until all the sauce is absorbed. Make into individual patties. I use one of those Tupperware burger makers. Now, I know that it’s just a little too gadget happy to own one of these things but I have to tell you, there is something to be said for all of your burgers finishing at the same time. Takes all of the guesswork out it. You only have to check the internal temperature on one burger to know how all of them are doing and when they’re done, you’re done! (the lazy factor)
We had some friends over the other night and did a taste test on the two recipes. (When you come to my house, we put you to work!) The results were split. I personally could not choose between them. The Peter Lugers burger was sweet and juicy and the BBQ Sauce burger was smoky and great with raw onion. Since I couldn’t decide, I just ate one of each!
Remember, if you want Peter Lugers Steak Sauce, look in the refrigerated meat section of your grocers market. If they don’t carry it, ask them to. It is really terrific.
If you don’t have that handy dandy little hamburger gadget around try using an ice cream scooper. I know everyone has one of those. Otherwise, wing it, they taste good no matter what shape or size.
Get your grill piping hot and squeaky-clean. Grill the burgers on the first side – without moving them – until the juices begin to pool on the top. Flip once and check the temperature after two minutes. I think the perfect internal temperature for a burger is 155º. Serve on a seeded potato bun and pass on the ketchup. Yuummm!
Now to go with the burgers………………….
As soon as I was old enough to fill out a bathing suit and drive, I spent every summer out east on Long Island. Lacking the patience to sit still for too long, I did what came naturally…hit the grill. All of you who knew me before I became a parent, you will remember the image of hot days, in my swimsuit, beer in one hand, BBQ tongs in the other. As a matter of fact, now that I think about it, that was how I met my husband. Makes you think huh? Must have been the food.
Since it was summer and I did have that bathing suit to stay in I created this marinade for grilled veggies. It is really incredible. Make the marinade the night before. The longer it sits, the better it is, trust me. If you keep it in an airtight container, it should last up to one week in the fridge.
Oh, before I forget. You want to cure the eggplant before you use it. Do what, you say? Cure the eggplant. That is to drain all of the bitter tasting liquid out of it. I loved eating eggplant in restaurants but whenever I made it at home, it always came out slightly bitter. This is the trick. Slice it, salt it and let it sit for 15 minutes. Rinse it VERY well and then marinate it.
This marinade works best on eggplant, zucchini and large mushrooms. The Meadows Farm in Yorktown has these terrific round zucchini; they are called 8-ball (yup, that’s what they look like). They are the perfect size and shape for slicing on the grill and they are in season right now.
Ivey’s Swimsuit Veggie Marinade
Combine in a large mixing bowl:
1 Whole Head of Garlic, cloves peeled and crushed (if you feel like cheatin’ with pre-crushed, use 4 heaping Tbs.)
1 Tbs. Kosher Salt
6 Tbs. Lemon Juice (2-3 lemons)
2 Cups Magic Oil – sub with soy, olive or veggie
1 Jalapeno Pepper, thinly sliced – this is OPTIONAL
- Whisk together until thoroughly combined - mixture will be cloudy.
- Cover and refrigerate overnight. Shake it up right before you use it.
- Lay veggies flat and brush the marinade liberally on both sides (I usually brush each side twice, three times for the eggplant)
- Make sure your grill is super hot and super clean. If not, the veggies will stick.
- Once placed on the grill, do NOT move the veggies so that you can get a nice grill mark - approx. 2 minutes.
- While the veggies are on the first side you might want to brush the marinade on the topside. I don’t know if this is really necessary but I get bored just standing there, besides, it’s good to look busy when you’re cooking.
- Flip once.
If you have any leftovers, which I doubt, they refrigerate nicely and make a great addition to sandwiches. Also for those who are bathing suit conscious, top your average salad with them and make it into a meal.
While you’re at Meadows Farm, pick up some corn. Not for the marinade, but for the grill. Their corn this time of year is incredibly delicious; I get some every time I go. Talk about an easy recipe; just throw them on the grill, husks and all. Turn them so that each side can get a little brown and when they are brown on all sides, throw them in a paper bag and crunch down the top until you are ready to eat. Oh, by the way, the paper bag makes a perfect garbage bag for the husks.