Wednesday, May. 14, 2008

Beautiful Burgers: Is Dad ready for some gourmet grilling?

By JIM ROMANOFF
The Associated Press

It’s not unusual to hear a kid say that all her dad knows how to cook is steak on the grill. That’s because a lot of men really like grilling, and many more really like its end result.

But even the most enthusiastic of grillers may balk at spending 8 to 12 hours tending a fire to cook the Holy Grail of the world of meat: A whole barbecued brisket.

For Father’s Day, consider this savory dish but going by way of the oven.

Finding a whole brisket may be difficult because they usually are cut into the flat and point ends, which are sold separately at most markets. Ask the butcher for a whole, untrimmed brisket that still has the layer of fat on one side, which will help keep the meat from drying out during cooking. They usually come vacuum-sealed in plastic.

To further help keep the brisket moist during the lengthy cooking time, add a bottle of beer, and tightly cover the roasting pan. When the meat is done, the liquid in the pan can be degreased and reduced and used as a sauce.

But if there is a movement to break out the grill, try these bacon and Gorgonzola-stuffed cheeseburgers with grilled apple slices, a treat that require little time and effort.

Sealing the cheese inside the burger ensures most of it won’t end up melting into the fire. The pungent, sweet flavor of Gorgonzola perfectly complements the smoky bacon and sweet apples, but shredded cheddar or Gouda would be delicious, as well.

For the most moist and tender burger, use 85 percent lean ground beef. Also, be sure not to overwork the mixture after adding the mustard and Worcestershire sauce, which greatly enhance the savory qualities of the meat.

The sweetness of grilled apple slices balance all the savory flavors of this burger. Use a cooking apple, such as a Rome or Empire, because they soften but still hold their shape on the grill.

Bacon and gorgonzola-stuffed burgers with grilled apples

1 pound lean ground beef

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. salt, plus more to season apples

1/2 tsp. ground black pepper, plus more to season the apples

1/2 cup crumbled Gorgonzola cheese

4 slices of crispy cooked bacon, crumbled

1 large cooking apple such as a Rome, cored and cut into 1/2-inch slices

1/2 tsp. canola oil

4 hamburger buns

1 small red onion, thinly sliced

Preheat a gas grill to medium-high or prepare a charcoal grill. In a large bowl, combine the ground beef, mustard, Worcestershire, salt and pepper. Mix thoroughly but do not overwork. Shape the mixture into eight 1/2-inch-thick patties. Set aside.

Combine Gorgonzola cheese and bacon, then form the mixture into 4 small patties.

Set them on top of four of the beef patties, then set the remaining beef patties on top, pressing the edges firmly together to seal. Set aside. Brush the apple slices with oil and season with salt and pepper.

Grill the burgers until they register 160 Fahrenheit on an instant read thermometer and there is no pink inside, about 4 minutes per side.

Meanwhile, on a cooler part of the grill, cook the apple slices until browned and tender. Toast the buns on the edge of the grill. Assemble the burgers, top with the grilled apples and red onion.