Burger season gets fired up

Posted 4/16/21

As the mercury rises, the opportunities to cook a greater number of meals on the grill increases. For many people, there’s nothing like the smoke-kissed flavor of meats, poultry and vegetables …

To Our Valued Readers –

Visitors to our website will be limited to five stories per month unless they opt to subscribe. The five stories do not include our exclusive content written by our journalists.

For $5.99, less than 20 cents a day, digital subscribers will receive unlimited access to YourValley.net, including exclusive content from our newsroom and access to our Daily Independent e-edition.

Our commitment to balanced, fair reporting and local coverage provides insight and perspective not found anywhere else.

Your financial commitment will help to preserve the kind of honest journalism produced by our reporters and editors. We trust you agree that independent journalism is an essential component of our democracy. Please click here to subscribe.

Sincerely,
Charlene Bisson, Publisher, Independent Newsmedia

Please log in to continue

Log in
I am anchor

Burger season gets fired up

Posted

As the mercury rises, the opportunities to cook a greater number of meals on the grill increases. For many people, there’s nothing like the smoke-kissed flavor of meats, poultry and vegetables seared over an open flame.

Hamburgers are a grilling staple in many households. Burger flavors and toppings are only limited by a home cook’s imagination.

For those who may need a little burger inspiration, this recipe for “Barbecue Chipotle Burgers” courtesy of the Iowa Beef Council features a beer-based homemade barbecue sauce and is best served on Texas Toast for an extra burst of flavor.

Barbecue Chipotle Burgers

Serves 4

1 pound ground beef (93 percent lean or leaner)

1/2 cup beer

2 tablespoons brown sugar

2 tablespons ketchup

1 tablespoon minced chipotle peppers in adobo sauce

1 tablespoon Worcestershire sauce

4 slices frozen Texas Toast

2 spears pickled okra, sliced

To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers, and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside.

Lightly shape ground beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.)

Meanwhile, prepare Texas Toast according to package directions. Cut each piece of toast in half. Fresh Texas toast, buttered, may be used instead of frozen product.

For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.

Cook’s Tip: Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra.

Comments