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Jazz up your cookout with extreme burgers

June 7th, 2014 2:00 pm by Leigh Ann Laube

Jazz up your cookout with extreme burgers

The Cabo Beach Cheeseburger kicks ground beef to the extreme with pepper jack cheese, chipotle-flavored mayonnaise and a Hass avocado.(David Grace photo)

Nothing says summer more than firing up the grill, icing down the cooler and spending the evening with family and friends. According to the 25th annual Weber GrillWatch Survey, more than 80 percent of grill owners say that burgers are their favorite thing to grill, followed by hot dogs at 75 percent.

To celebrate America's love affair with the mighty beef patty, Weber Grills has released "Weber's Big Book of Burgers" (Oxmoor House), penned by best-selling author Jamie Purviance. It's not the first grilling cookbook released by the company that created the dome-shaped grill, but it is their first dedicated to burgers — from the traditional to the non-traditional: chicken burgers, pork and lamb burgers, seafood burgers and vegetarian burgers.

Here's a few recipes that might jazz up your backyard party, all offered for free on Weber's website:

Brie and Shallot Parisian Burgers

From "Weber's Way to Grill" by Jamie Purviance

1 cup thinly sliced shallots 2 Tbsp. extra-virgin olive oil 11/2 pounds ground chuck (80 percent lean) 3 Tbsp. fine dry bread crumbs 3 Tbsp. beef or chicken broth 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 2 ounces Brie cheese (not the triple cream variety) 4 round crusty rolls, each about 4 inches in diameter 1/3 cup whole-grain mustard 2 cups baby arugula

In a medium skillet over low heat, combine the shallots with the oil and cook until they are browned but not scorched, about 20 minutes, stirring often. Let cool to room temperature. Prepare the grill for direct cooking over high heat (450 degrees to 550 degrees F). In a large bowl, mix the patty ingredients (ground chuck, bread crumbs, broth, salt and pepper) and shape into four patties of equal size and thickness. Make a hole in the center of each patty for the cheese. Trim away the rind of the Brie and bury the cheese, about1/4 ounce for each patty, into the hole of each patty . Close the opening to seal the cheese inside. It's important that there is one-third of an inch of meat on the top and bottom of the cheese so it doesn't seep out. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, eight to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, toast the buns, cut sides down, over direct heat. Assemble the burgers with shallots, mustard and arugula. Serve warm.

Cabernet Burgers With Rosemary Focaccia

"Weber's Way to Grill" by Jamie Purviance

Glaze: 2 cups cabernet sauvignon 1 Tbsp. packed brown sugar Butter: 1/4 cup unsalted butter ( 1/2 stick), softened 1 Tbsp. minced fresh rosemary leaves Patties: 11/2 pounds ground chuck (80 percent lean) 1/4 cup cabernet glaze (above) 2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 4 slices white cheddar cheese 8 slices tomato, each about 1/2-inch thick Extra-virgin olive oil Kosher salt 4 focaccia squares, each about 4 1/2 inches, sliced in half horizontally, or 4 focaccia buns, split 2 cups baby arugula

In a heavy, non-reactive saucepan over medium heat, combine the wine and brown sugar. Cook until reduced to 1/2 cup, 20 to 25 minutes. Set aside to cool. In a small bowl mix the butter and rosemary. Prepare the grill for direct cooking over high heat (450 degrees to 550 degrees F.). In a large bowl gently combine the patty ingredients and shape into four patties of equal size and thickness, each about 3/4-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1-inch wide in the center of each patty. Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, brushing with the glaze every 2 minutes and turning them once when the patties release easily from the grate without sticking. During the last minute of cooking, place a slice of cheese on each patty to melt. Lower the temperature of the grill to medium heat (350 degrees to 450 degrees F.). Brush the tomato slices with oil, season with salt, and grill over direct medium heat until soft, 2 to 4 minutes, turning once. Spread the cut sides of the focaccia with the rosemary butter and grill over direct medium heat, cut sides down, until lightly toasted, about 1 minute. Build each burger with arugula, a patty, a slice of bacon, and 2 slices of tomato. Serve warm.

Burgers with Red Onion

Jamie Purviance

4 slices bacon 11/2 pounds ground chuck (80 percent lean) 1 tsp. kosher salt 3/4 tsp. freshly ground black pepper 1/2 tsp. garlic powder 1 medium red onion, cut crosswise into 4 slices, each about 1/3-inch thick Extra-virgin olive oil 4 hamburger buns, split Dijon mustard 4 leaves Boston lettuce 4 Tbsp. crumbled blue cheese like Gorgonzola

In a large skillet over medium heat, cook the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel. Prepare the grill for direct cooking over medium-high heat (400 degrees to 500 degrees F). In a large bowl mix the ground chuck, salt, pepper, and garlic powder, and then gently form four patties of equal size, each about3/4-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-high heat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium-high heat until cooked to medium doneness (160 degrees F.), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat. To assemble the burgers, spread the tops and bottoms of the rolls lightly with mustard and then top each with lettuce, cheese, a patty, a strip of bacon, and an onion slice. Serve warm.

Cabo Beach Cheeseburger

Kraft Foods

1 pound lean ground beef 4 slices bacon 4 slices pepper jack cheese 4 Kaiser rolls, split 1/4 cup chipotle-flavored reduced fat mayonnaise 1 Hass avocado, cut into 12 slices 1/2 cup coarsely chopped fresh cilantro leaves

Prepare the grill for direct cooking over medium-high heat (400 degrees to 500 degrees F.). Shape the ground beef into four patties. Grill the patties over direct medium-high heat, four to six minutes on each side, or until done (160 degrees F). Meanwhile, cook the bacon as directed on package. During the last minute of grilling time, place a slice of cheese on top of each patty to melt. Spread the rolls with mayonnaise, and then top each with a cheeseburger, a slice of bacon, avocados, and cilantro.

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