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Friday, June 10, 2011

Grilling Time: Burger Recipe

1 1/4 pounds ground chuck (85 percent lean or less)

kosher salt and black pepper

2 tablespoons olive oil, plus more for the grill

4 ounces manchego, sliced

1 loaf Italian bread

1 garlic clove, halved

2 cups watercress (1/2 bunch)

3/4 cups sliced roasted red peppers


1.Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.

2.Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more, topping the burgers with the manchego during the last 3 minutes of cooking.

3.Meanwhile, split the bread lengthwise and brush the cut sides with the oil; grill until toasted, 1 to 2 minutes. Rub the cut sides of the bread with the garlic. Cut the bread into quarters and form sandwiches with the watercress, burgers, and red peppers.

recipe source: Real Simple

Tidy Mom I'm Lovin' It


  1. Yum, burger looks delish! Also, we love Italian bread. Never thought to use it as a bun!

    -caroline @ c.w.frosting

  2. horseradish is also fabulous to add some kick to your burger! enjoy.

  3. Other than Italian bread, you could also use baguette or sourdough as your bun. I also agree that 3/4 inch thick is a good patty size. This will allow the juiciness to accumulate in the middle, while the outer layers will have the distinctive char mark that adds more flavor to it.


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