For this recipe, use 50% Ground Chuck and 50% Ground Sirloin for best results. You can, however, substitute regular ground beef and still get satisfactory results. Select beef that has significant marbling of fat, about 80-85% lean.
Don't be timid about making your own fire-roasted peppers. Since we will be grilling the hamburgers anyway, you can use the same heat distribution to make the peppers. If you must, substitute any high-quality store brand. But give it a try, you won't be disappointed by making your own.
To Make Fire Roasted Red Peppers:
Place washed, but fully intact red peppers on preheated grill. Place peppers laying on their sides. Cook on each side continuing to turn at 5 minute intervals. Continue to cook until each side is almost fully charred and the skin is blistering so as to peel it. Peppers should be fragrant. Remove and place in pan and cover with foil for 15 - 20 minutes to steam and cool slightly. The skin of the peppers should be easy to remove at this point. Gently peel away the skin and remove the stem and core. Cut in pieces and serve on side.
Some resources will recommend using running water to help remove the skin, however, this will wash away any flavorful oils that remain in the pepper. I highly discourage this method.
Grilling Hambugers: How to Get Professional Results
|Hamburger Press, $10.00|
|Necessary Coil Design|
~ The Recipes ~
Grilled Sirloin Burgers
Yields: 18 Hamburgers. If, too many, wrap in plastic wrap prior to grilling and freeze for up to 3 months. Thaw and cook as desired.
5 1/2 LBS Total Beef; 50% Ground Sirloin, 50% Ground Chuck, 80-85% lean
1/3 cup Worcestershire sauce or balsamic vinegar
5 medium garlic cloves, finely minced
1/4 cup Parmesan cheese
1 Tbsp. coarsely ground pepper
1 Tbsp. ground sage
1 Tbsp. chili powder
1 Tbsp. sugar
1 tsp ground rosemary
1 tsp salt
1/2 tsp cumin
1/4 tsp cayenne
Gently combine all seasonings and pour into beef. Gently mix the beef with clean hands until thoroughly combined being careful not to over mix. It is normal for the beef to look somewhat marbled with the seasonings.
Portion beef mix into 18 evenly divided pieces, or 4.7 to 4.9 ounce hamburgers. Line burger press with plastic wrap and place rounded portions of beef in center and press with top to form burgers. Continue until all 18 pieces are pressed. Cover and refrigerate for 20 minutes.
Meanwhile preheat your gas grill by turning all burners to high and cover with lid for 10 - 15 minutes, or until gas grill thermometer reaches 450F - 500F.
Quickly place hamburgers on grill. Cook on high heat for 3 minutes with the grill lid shut. DO NOT PRESS DOWN ON HAMBURGERS, this will leave you with leather burgers. Flip hamburgers, only once, and continue to cook until desired doneness; preference given at 155F.
Remove burgers from grill and cover with foil for about 5 minutes to allow the juices to redistribute through the meat before serving. If desired, now is the time to add sliced cheese at the guests request.
Yellow Horseradish Mayo
Yields: about 1 cup
1 cup mayo
1 1/2 Tbsp. sugar
1 Tbsp. red wine vinegar
1 clove garlic, minced
1 tsp of each:
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp - 1 1/2 tsp Ground turmeric for color (optional)
Whisk all ingredients together and chill before serving to help the flavors fully develop.
Serve the burgers on toasted bread with fire roasted red peppers, fresh lettuce and a smear of Yellow Horseradish Mayo.