Counting the Beans and Cooking the Books

Feta Stuffed Basil Burgers & Burger Tips

We’ve been enjoying our Indian summer as much as possible and nothing caps off an evening like a hamburger off the grill.  Gourmet burgers are gaining in popularity with cookbooks and restaurants devoted solely to the classic American sandwich, which is so versatile and easy to dress up with your favorite condiments.

Avoid buying pre-formed, frozen burger patties. It’s such an easy and inexpensive step to purchase good ground beef and make your own. Here are a couple tips for successful grilling out this weekend:

-While I usually prefer to purchase lean meats, the opposite is true when making hamburgers. With beef burgers, the lower the fat content, the less flavorful the burger will be. You’re also more likely to end up with a tough, dry patty. Purchase ground beef that is 75/25 or 80/20 for the best patties.

-There are two schools of thought when it comes to seasoning beef patties. Some people believe that salt and pepper are all a patty needs. If this is you, be sure to use ample seasoning; one teaspoon of salt per pound of meat is a good guideline. For those of you who want to get a bit more innovative, try adding fresh herbs, spices, garlic, shallots, Worcestershire sauce, or even wine to your patties. When mixing meat and forming patties, handle the meat as gently as possible and avoid compacting meat into tight patties.

-Buy an instant read thermometer to avoid overcooking patties and drying out burgers. Never press down on patties to accelerate cooking, as this lets out all the good juices.

-Always toast or warm your bread on the grill or in the oven.

-In addition to ketchup or mustard, serve unexpected condiments with your burger like beercheese, pimiento cheese, hot sauce, or creamy horseradish. Jazz up mayonnaise with herbs and a squeeze of lemon juice for a fresh herb spread.

Feta Stuffed Basil Burgers

Serves 6

The flavors of the garden and the grill are brought together in this insanely good burger which is so easy to put together.  It’s as juicy and fresh as a burger can be.  Just looking at this photo makes me drool a bit…

How I will miss juicy tomatoes straight from the garden...

• 2 lbs ground chuck
• 2 tsp salt
• 2 tbsp Worcestershire sauce
• 1 tsp black pepper
• 6 tbsp crumbled feta cheese
• 3 tbsp chopped basil
• 6 hamburger buns, split & toasted on grill
• Sliced tomatoes
• Leaf lettuce
• Thinly sliced red onion

Garlic Herb Spread

• ¼ cup lowfat mayo
• ¼ cup lowfat sour cream
• 1garlic clove, minced
• 2 tbsp chopped basil
• 1 tbsp chopped oregano

Gently mix ground chuck, salt, Worcestershire sauce, and pepper. Divide mixture into 12 even portions, flattening each portion into a thin patty. On 6 of the patties, place a tablespoon of feta cheese in the center and top with ½ tbsp chopped basil. Place remaining patties on top, gently pressing and sealing edges to form 6 stuffed burger patties.

Cook in a grill pan or outdoor gas or electric grill over medium heat, for about 4-5 minutes per side. Serve with lettuce, tomatoes, red onion, and garlic herb spread.