That really means simplicity in cooking—out of the kitchen—out of the pot-roasting, bread baking mode and in with the new potato salad, brats on the grill and, of course burgers!
If I had to name the one quintessential American food, it would be hamburgers and I don’t think there’s even a real close second. Even though the fast food variety of hamburger is a great American institution for grabbing and going—nothing beats the summertime hamburger on the back yard grill.
If you’re going up to your lake cabin to open up or down to one of the city parks to picnic with family—it’s a perfect time to fire up the grill and make burgers. Typical go-withs are fine—but why not spice things up a little with some easy to make and tote salsas, relishes, and a variety of toppings—to give the burgers some style? The great thing about grilled hamburgers is that you can put hot dogs on for the kiddies—if they prefer them—and still have grown up fare as well. A make-ahead macaroni salad and giant, soft cookies for dessert and you’re done.
Now that the sweet onions are in the market (Vidalia and Walla Walla, to name two), caramelized onions as an adult topping are really wonderful. Along with the onions, the adults will enjoy avocado slices sprinkled with lemon juice or easy guacamole, a selection of lettuces such as arugula, spinach and Bibb. Ketchup spiked with Tabasco sauce, grilled bell peppers, chopped pickled jalapenos, horseradish mayonnaise—and a homemade chili sauce will make a grand array to complement the burgers. Just fill some plastic containers with these and any others you like and bring them along to set out in the center of the picnic table.
Barbecued Burgers (makes 8 child-size and 4 adult-size burgers)
3 ½ pounds lean ground beef
½ cup purchased barbecue sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp ground black pepper
1 cup grated cheddar cheese (optional)
12 sesame-seed hamburger buns
Sliced tomatoes
Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight ½-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, if using.
Caramelized Onions with Barbecue Sauce
2 Tbsp olive oil
2 large sweet onions cut into slices
¼ tsp salt
1/8 tsp black pepper
1/3 cup canned beef broth
½ cup purchased barbecue sauce
1 ½ Tbsp apple cider vinegar
Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes.
Hamburgers have suffered a reputation for being an unhealthy food choice—and that certainly can be true if they are made with high-fat hamburger or too much hamburger (read 1/3 to ½ pound burgers) and slathered with mayo and/or butter (hmmm…butterburgers?) But it doesn’t necessarily need to be that way—especially if you make your own ground beef. Lean sirloin can be purchased in a large quantity (such as a sirloin tip roast) for a lot less than when sold as steak. Lean sirloin has about the same saturated fat as ground turkey.
All you really need is either a meat grinder attachment to a stand mixer or a heavy-duty food processor. The beef should be partially frozen; then cut into 1 x 4” strips and fed through the meat grinder with the large blade. If you are using the food processor, put about ½ pound at a time (cut into cubes or strips) and pulse until ground to your liking. If you like, you can add salt and pepper and form them into patties; then freeze with waxed paper separators. Just take out the number you want, throw the rest back in the freezer and put them right on the hot grill, frozen. You must control the heat to keep the inside from being raw when the outside begins to char—but it only takes a little experience to know when they are properly cooked. These burgers are really better than the store-bought, already ground beef types.
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