Monday, June 30, 2014

THE Yankee Burger

Here is a burger that all picnics and cookouts should be aware of. This Yankee burger has been sweeping the backyards across the country for its simplicity, taste and the true flavors of New England. The Yankee Chef is proud to offer recipes, history and much more Yankee both here and on his site, theyankeechef.com.

If desired, use ground sausage or even all burger, making a total of 1 pound of meat. The subtle hint of apple and the salty, pungent addition of real Vermont cheese will have you laughing the next time you see a chef on television telling you NOT to forget the salt when seasoning burgers. The Yankee Chef says, forget about it-not needed!



3/4 pound hamburger

2 links sweet or hot Italian sausage, casing removed

1 large apple, peeled and cored

3-4 ounces shredded Cheddar cheese

1/2 teaspoon black pepper

4 hamburger rolls

 

Grate the apple into a bowl and set aside. In a large bowl, mix together the hamburger, sausage, grated apple and black pepper. Divide the burger mixture into 8 equal size balls. Between 2 sheets of film wrap, place 1 burger ball and lay a piece of film wrap over the top. Press down to flatten. The patties will be thin but it will be perfectly suited for our purpose. Put about a half ounce of cheese on top, coming to within a 1/4-inch of the edge. Flatten another burger ball the same way as instructed, placing on top of cheese-laden patty already formed. Repeat until all the burger is pattied and cheese is used. Put in refrigerator for 15 minutes while heating your gas grill to medium.

Cook each burger for 3-4 minutes over direct flame, or until nicely charred and flip to cook an additional 3-4 minutes, or until well done. If your burger is heavier on fat content, lay your burgers slightly off the direct flame. Don't forget to toast your rolls while you're at it!

Place into hamburger rolls and serve immediatley.

1 comment:

THE chef said...

THAT'S what I am talkin bout