When you want to jazz up your everyday weeknight dinner a good way to accomplish this is to simply take what you already do well and expand upon it. In this case, burgers, rings and corn on the cob.
The weather is getting warmer, the patio furniture is out and set to impress, the citronella candles are on the tables and you my friend are ready to entertain your friends and family. Everyone loves a good bar-b-que, but there are times when one bar-b-que is just like any other. I’m going to help you take yours to the next level.
A burger is one of the most versatile and fun foods that you can do almost anything with and not screw it up. There are ways to make it Italian, Mexican, American, French and even one of my favorites, “trucker-style.” My version of a good, greasy burger is the trucker burger. Take your best burger mixture; add bar-b-que sauce, an onion ring and one sunny side up egg. Place this greasy hunk of love between two hearty buns you have the trucker burger. I love some trucker burger.
Today however we are going to do a version of the trucker burger but take away the intensity of it and tone it down for the fainter of heart, (cholesterol that is). I love being able to surprise my guests with a fun alternative to something they have all the time, but giving them another way to play with their food. As I always say, a good meat mixture is 80/20 mix, this allows for enough fat to produce flavor and gives you a good base to start with. Place your room temperature meat in a large mixing bowl, add garlic powder, cumin, smoked paprika, Worcestershire sauce, liquid smoke and some fresh chopped flat leaf parsley. Mix, but don't over mix - this will make your meat tough and chewy and NO ONE wants that.
Make patties and place on a large plate. Wrap the plate with plastic wrap and place in the fridge for 30 minutes to "set" your meat - this will help your burgers from falling apart on the grill. While you are waiting for that to chill, let's talk about some side dishes.
What is a bar-b-que without the corn on the cob? Take your corn in the husks and allow to sit in a sink full of water for a short time. Take out, remove the husks and pat dry with a paper towel. Now we want to liven up our corn on the cob and the best way to do that is with a flavored butter. Depending on how many cobs you are preparing will determine just how many sticks of butter to use. Take your butter and allow it to come to room temperature. Mince two jalapeno peppers, (if you want it less spicy simply omit the seeds - remember that's where all the heat lives) I like adding chopped cilantro to my butter mixture as well, however if you are not a fan of cilantro simply leave it out. Mix your peppers, cilantro and butter until it's well combined. Take a large piece of plastic wrap and lay out on your counter. Place your pepper butter mixture in the middle of the plastic wrap and roll it up into a log shape. Place this in the fridge to set.
Now ... for a final side ... fresh onion rings. Come on - who out there doesn't like a ring of fried goodness? If it's you, may I ask why you follow my blog?
I love making fresh onion rings and this is a no-fail recipe. Grab a large bowl and add 1 cup of flour, smoked paprika, garlic powder, salt, pepper, 1/2 teaspoon baking powder, 1 egg, (to bind) and 2 cups buttermilk. Mix. Prepare your deep pot by filling it about 1/2 way up with vegetable oil - let it get nice and hot, about 365 degrees. While the pool is getting ready for it's rings, let's prepare our onion slices. Now ... when it comes to onions it's all about the flavor you want. For a sweeter bite, try a red onion - for a more onion-y bite use a Vidalia, or for a more subdued flavor try a white onion. Slice the ends off your onion and peel away the first layer or so of skin. Slice your onion in nice-size slices, about 1" thick. Once your onions are ready, dip them in the buttermilk mixture and coat evenly. I find it best to do this right next to the pot you are frying in to keep your drips to a minimum, (I'm ALL ABOUT the clean up). Drop no more than 3 in at a time to keep your frying temperature where it should be and also to keep your onions from crowding and cooking together. Using a large spider/metal spatula turn your rings to let them cook evenly on both sides -- it usually only takes about 2 minutes to get that nice, golden brown color. Place on paper towels and immediately sprinkle with sea salt to taste.
Now you can put your meat and your corn on the grill. Turn both frequently. Once your corn is cooked thru, remove and serve with slices of your jalapeno butter. I promise you, your guests will LOVE the time and attention you put into your backyard feast!
Cheers!
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