Grilled Asian Burgers

A paper with this recipe was laying around on the kitchen counter of one of the offices where I work. I thought it sounded interesting so I gave it a try - twice! Once with a mixture of beef and veal, once with a mixture of beef and pork. Not bad either time, and 'll be trying it with just beef (I'm not a big fan of ground turkey, though I'm sure it would work well with that, too).

• 1 1/2 lbs ground meats
• 1/2 cup Panko bread crumbs
• 1/4 cup finely chopped cilantro
• 3 cloves garlic, minced
• 3 scallions, finely chopped (both green and white parts)
• 3 tablespoons soy sauce (low sodium)
• ½ teaspoon sesame oil
• 1 tablespoon minced ginger
• 1 teaspoon red pepper flakes

Mix all of the ingredients together, but don't overwork it. Spit into ~4-5 ounce portions. Either pan fry in a bit of sesame oil on high heat or cook over a very hot grill. Should get a nice char on the outside

• For the mayo, blend together:
• 3 tablespoons mayonnaise
• 1 tablespoon Sriracha

Serve with:
• Sriracha mayo
• Bibb lettuce
• Tomato, cut into 1/4-inch slices
• Hamburger buns



Enjoy!
Lorence

Grilled Lamb Kebobs

My wife did the grocery shopping recently and came home with a pound of organic free range ground lamb for me do something with. Normally, I would make Kheema, but since it was nearly 7 PM and still over 90°F outside, I didn't want to cook anything in the house; Grill, baby, grill!

I went in search of a grilled ground lamb recipe and found this recipe for Ground Lamb on Skewers - essentially, Grilled Lamb Kebobs.

It's a pretty straight forward recipe, chop up some stuff, combine some spiced/herbs, mix it all with the meat, skewer it and stick it on the grill.

Grilled Lamb Kebobs

Ingredients:

1 green chile, finely chopped

1 large onion, finely chopped

1 pound lamb (or beef)

2 teaspoon coriander

2 cloves minced garlic

1 teaspoon chili powder

1 teaspoon garam masala

1/2 teaspoon ground cumin

2 teaspoons ground almonds

1/2 teaspoon turmeric

vegetable oil

1 egg

For the chile, I used a jalapeño and the 'coriander' I took to be fresh cilantro (both right off the plant from the garden). I ground some raw almonds in my spice grinder. Be sure not to process too much, it'll get a bit pasty if you're not careful.

Method:

Preheat grill.

Mix all ingredients together.

Mold mixture around long skewers (or do it the hard way and form the mixture into long thin sausages and thread onto skewers). Only the ends of the skewers should be visible.

(obviously, thiswas not how I did it!)

Place on grill, brush with oil and cook until done.

Remove from skewers and serve.

Traditionally served with rice and onion slices.

Kebobs just placed on the grill

After the first turn

A little flare up starting from the oil/grease

Into the fire for a final char

Off the grill and ready to serve

And ready to eat!

Topped off with some tahini on a bed of Jasmine rice.

Enjoy,
Lorence

Meatloaf on the grill? You betcha!

A couple of weeks ago, Dave of WeberCam.com posted about making a meatloaf on his Weber grill - not just any meatloaf, but a loaf with the good meat, a mixture of Veal, Beef and pork. (see his post here)

Tonight, highly inspired by Dave's carnivorous grilling triumph, I made my own, following his recipe suggestion as follows:
Ingredients & method:
In a big ol' bowl, combine the following:
A bit over a pound of the veal, beef & pork mixture (picked up from the Grandview Kroger).
about 1 1/2 teaspoons of sea salt (don't exclude the salt!)
2 oz milk
additional seasonings (these are similar to Dave's suggestion, but you can pretty much do what ever you like here)
3/4 cup of breadcrumbs - I made homemade breadcrumbs (a toasted hot dog bun (makes 1/2 cup) plus 1/4 cup panko to make 3/4 cup, to which I added:
1/2 teaspoon of fresh ground black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 teaspoon garlic powder
(mixed it all in the little food processor to blend it well).
1 nice fresh large egg to bind it all together.

Mix it all gently with the best tool available - your two attached hands.

I formed it into a nice loaf in a small lightly greased foil lined pan and gave it a light coating of BBQ sauce (hickory flavor, I think). I placed pan on one side of my gas grill and had the flame turned up high on the other side to cook it with indirect heat for about 45 minutes. I let mine get to an internal temp of 160°F (be careful out there!), removed the pan from the grill to the kitchen counter where I let it sit covered for about 5 minutes.

(Fresh off the grill)

Then I sliced it and served it up with some baked russets with butter and sour cream ( as shown above).

Thanks, Dave, for the inspiration, it was a great dinner!

Enjoy,
Lorence