Newsletter

May 2019 - The Memorial Day Issue

Burger on Hybrid Fire Grill

Is there a better way to kick off summer than a Memorial Day barbecue? We’re celebrating one of our favorite holidays of the year with new recipes for stuffed burgers. If you’ve followed the recipes newsletter for long, then you may have noticed I enjoy creating variations on a theme. (Check out the Vegetarian Tacos Issue or the Pub Pizzas Issue.)

The most unique creation in this collection is our Stuffed Pork Burgers with Blueberry Bacon Compote. These are as delicious as they are unexpected. Our more traditional options are also big on flavor, with twists that are sure to be a hit: Stuffed Lamb Burgers with Goat Cheese and Dried Apricots and Stuffed Beef Burgers with Homemade Horseradish Pimento Cheese.

As we gather and enjoy our time around the grill, we want to be sure to remember the meaning behind this holiday to honor and appreciate those who have made the ultimate sacrifice.


Stuffed Pork Burgers with Blueberry Bacon Compote

Stuffed Pork Burger

An easy and surprisingly savory blueberry compote is quick to make and pairs fantastically with pork. Peppery baby arugula dressed with a lemon vinaigrette balances the flavors for the perfect bite.

Ingredients

  • 4 thick-cut bacon slices, diced
  • ½ medium red onion, diced
  • 1 pint fresh blueberries
  • 1 teaspoon sherry vinegar (I use BLiS #9)
  • 3 pounds 80% lean ground pork
  • Extra virgin olive oil
  • Fine gray sea salt
  • 6 brioche hamburger buns
  • Baby arugula
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 tablespoon prepared mayonnaise

Instructions

To prepare the Blueberry Bacon Compote, cook the bacon in a heavy skillet over medium heat until crisp, about 20 minutes. Remove the bacon from the skillet and reserve. Discard all but 1 tablespoon of the bacon fat. Add the onion to the skillet with the bacon fat, cooking over medium heat until translucent, about 3 minutes. Add the blueberries to the skillet and continue cooking to reduce for about 15 minutes, stirring frequently. Add the bacon back into the pan along with the sherry vinegar. Simmer 5 minutes more, remove from heat and reserve.

Preheat the grill for direct grilling over a hot fire, about 500°F.

Divide the pork into 12 equal parts weighing ¼ pound each. Form into balls, but try not to over-work the ground pork. (This is important to achieving a desirable burger texture.) Working on a non-stick sheet pan, form the balls into thin patties that are 1 inch larger in diameter than the hamburger buns. Place 2 tablespoons of Blueberry Bacon Compote in the center of each of 6 patties. Spread within ½ inch of the edge of each of these 6 patties (not any closer to the edge). Take a plain patty and place it on top of one of the patties with filling. Seal it well around the perimeter by pressing with your fingers, then reshape the edge to a more square profile all around (maintaining a finished patty diameter that is 1 inch larger than the buns). Repeat for the remaining 5 burgers. Brush the burgers on both sides with olive oil and season liberally with fine gray sea salt. Reserve.

Combine 1 tablespoon olive oil, 1 tablespoon lemon juice and one tablespoon mayonnaise in a medium-size mixing bowl. Whisk together to form an emulsion. Reserve.

Brush the insides of the brioche hamburger buns with olive oil and season with fine gray sea salt. Toast lightly on the grill. Reserve.

Grill the burgers over the hot fire. Patience is key as you wait for the first side to cook, about 5 minutes (see notes that follow). Flip the burgers and continue cooking to an internal temperature of 160°F.

Transfer the cooked burgers to the bottom buns. Re-whisk the vinaigrette. Toss a couple handfuls of baby arugula in the vinaigrette to dress. Top the burgers with the arugula and the top hamburger buns and serve.

 

Notes on cooking stuffed burgers: While I like to cook conventional burgers hot and fast over a charcoal fire, I prefer to cook a stuffed burger more slowly. I forego the charcoal, and I take advantage of the more controllable heat of the gas burners in the Hybrid Fire Grill to do so. You’ll be amazed at the Maillard browning you can achieve when using the laser-cut grill grates in conjunction with the even heat of the gas burners. Be patient, waiting until the first side is browned before moving or flipping the burgers. Stuffed burgers are quite a bit more delicate than a standard burger, so you don’t want to move them around too much. Use care and a thin-bladed, flexible metal spatula.


Stuffed Lamb Burgers with Apricots and Goat Cheese

Stuffed Lamb Burger

Savory lamb is complemented by this sweet and herbaceous filling of dried Turkish apricots, goat cheese and parsley. Greek yogurt is added as a binder with fresh lemon zest to balance out the sweetness.

Ingredients

  • 12 dried Turkish apricots, finely chopped
  • 3 tablespoons finely chopped parsley
  • ¾ cup crumbled goat cheese
  • 1/3 cup plain Greek yogurt (I use Fage 5%)
  • Freshly grated zest of 1½ lemons
  • 3 pounds ground lamb
  • Extra virgin olive oil
  • Fine gray sea salt
  • 6 hamburger-bun-size Challah rolls
  • Prepared mayonnaise
  • Dijon mustard

Instructions

To prepare the apricot filling, combine the first 5 ingredients in a medium-size mixing bowl with a pinch of fine gray sea salt. Thoroughly work together with a silicone spatula. Reserve.

Preheat the grill for direct grilling over a hot fire, about 500°F.

Divide the ground lamb into 12 equal parts weighing ¼ pound each. Form into balls, but try not to over-work the lamb. (This is important to achieving a desirable burger texture.) Working on a non-stick sheet pan, form the balls into thin patties that are 1 inch larger in diameter than the rolls. Place 2 tablespoons of apricot filling in the center of each of 6 patties. Spread to within ½ inch of the edge of each of these 6 patties (not any closer to the edge). Take a plain patty and place it on top of one of the patties with filling. Seal it well around the perimeter by pressing with your fingers, then reshape the edge to a more square profile all around (maintaining a finished patty diameter that is 1 inch larger than the rolls). Repeat for the remaining 5 burgers. Brush the burgers on both sides with olive oil and season liberally with fine gray sea salt. Reserve.

Spread a thin layer of mayonnaise on the inside of the Challah rolls and season with fine gray sea salt. Toast lightly on the grill. Remove from the grill, brush a very small amount of olive oil on the outside top of each roll and sprinkle on a little flaky sea salt. Spread Dijon mustard on the inside of the bottom rolls. Reserve.

Grill the burgers over the hot fire. Patience is key as you wait for the first side to cook, about 5 minutes (see notes that follow). Flip the burgers and continue cooking to an internal temperature of 160°F.

Transfer the cooked burgers to the rolls and serve.


Stuffed Beef Burgers with Homemade Horseradish Pimento Cheese

Stuffed Beef Burger

Pimento cheese seems to be having a bit of a moment, which inspired me to make my own. I was surprised by how easy it is to make and how much better it tasted than pre-packaged cheese. I highly recommend trying it even if you don’t use it as a filling for stuffed burgers.

In this recipe, horseradish and a pinch of cayenne add a little kick to this oozy-gooey hamburger filling.

Ingredients

  • 1½ cups shredded sharp cheddar cheese (I use Prairie Breeze)
  • ½ cup softened cream cheese
  • 2 tablespoons prepared horseradish
  • 1 whole pimento (from a jar), finely chopped, about 6 tablespoons
  • ¼ teaspoon granulated garlic
  • 1/8 teaspoon ground cayenne
  • 3 pounds 85% lean ground beef
  • Extra virgin olive oil
  • Fine gray sea salt
  • 6 pretzel hamburger buns
  • Prepared mayonnaise
  • 18 leaves baby butter lettuce leaves
  • 2 heirloom tomatoes, sliced
  • 1 red onion, sliced and separated into rings

Instructions

To prepare the Homemade Horseradish Pimento Cheese filling, combine the first 6 ingredients in a medium-size mixing bowl. Thoroughly work together with a silicone spatula. Reserve.

Preheat the grill for direct grilling over a hot fire, about 500°F.

Divide the ground beef into 12 equal parts weighing ¼ pound each. Form into balls, but try not to over-work the beef. (This is important to achieving a desirable burger texture.) Working on a non-stick sheet pan, form the balls into thin patties that are 1 inch larger in diameter than the rolls. Place 2 tablespoons of pimento cheese filling in the center of each of 6 patties. Spread to within ½ inch of the edge of each of these 6 patties (not any closer to the edge). Take a plain patty and place it on top of one of the patties with filling. Seal it well around the perimeter by pressing with your fingers, then reshape the edge to a more square profile all around (maintaining a finished patty diameter that is 1 inch larger than the rolls). Repeat for the remaining 5 burgers. Brush the burgers on both sides with olive oil and season liberally with fine gray sea salt. Reserve.

Spread a thin layer of mayonnaise on the inside of the pretzel buns and season with fine gray sea salt. Toast lightly on the grill. Remove from the grill, brush a very small amount of olive oil on the outside top of each bun and sprinkle on a little flaky sea salt. Reserve.

Grill the burgers over the hot fire. Patience is key as you wait for the first side to cook, about 5 minutes (see notes that follow). Flip the burgers and continue cooking to an internal temperature of 160°F.

Assemble each burger by placing 3 lettuce leaves on the bottom bun, add a slice of tomato, top with a stuffed burger patty, followed by a couple rings of onion and the top bun.

Innovation is at the heart of every Kalamazoo product. Each part of the collection – from grills and pizza ovens to refrigeration and cabinetry – represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.

Choose a different country