בס"ד
As I stated on "The Barbecue List" post, the Baladi company have launched a new series called "the butchery of Baladi," and I decided to serve their perfect burgers with sauces based on recipes from Weber's big book of burger cookbook with slight changes.
But before we get to the sauces, here are some tips from Baladi to handle the meats right just before our independence day:
*The meat must be thawed a day before the roast in a controlled manner in the fridge.
*Before roasting, take the meat off the fridge for an hour so that it will get to a working temp. Too cold or frozen meat will shrink and harden once placed on the grill.
*You will need to oil the grill surface so the meat won't stick to it and fall apart when trying to flip it.
*When roasting on coals, make sure the coals turned into white ash. If you grill on visible fire or too hot coals, the meat will burn, and the fat will get a burnt color and unpleasant aroma.
*After grilling, wait a minute or two and then cut and serve. The waiting time will let the meat get to a better texture and reasonable eating temperature.
And now to serve the burgers, here are two wonderful recipes:
Make the dressings and only then the burgers. So you won't serve them cold.
It is recommended to split the buns and give them a nice toast on their inner side, and that is to get a crispy texture on the one hand and absorb the juices on the other without getting a soggy bun.
Sauce 1, suffice for 3-4 burgers, route 66 dressing:
1/3 cup mayonnaise
2 Tbsp. ketchup
4 tiny pickles in vinegar - cornichons, chopped finely
1 Tbsp. red onion, chopped finely
Mix well. Spread on one side of a burger bun (don't forget to toast it just before the burgers are ready for about a minute on their inner side), place lettuce, tomato, and burger and close with the other side of the bun. Serve and Enjoy!
Sauce 2, suffice for 6-8 burgers:
1 cup roasted peppers in a jar, wipe with a paper towel
1 garlic clove
1 cup mayonnaise
1/2 tsp. black pepper
In a food processor process the roasted peppers with the garlic clove. Add the mayo and black pepper and process well. Spread on one side of a burger bun (don't forget to toast it just before the burgers are ready for about a minute on their inner side), place burger, watercress, and close the bun and serve.
If you like eating burgers in a bun, but don't know what to spread inside to get the perfect burger, you came to the right place.
As I stated on "The Barbecue List" post, the Baladi company have launched a new series called "the butchery of Baladi," and I decided to serve their perfect burgers with sauces based on recipes from Weber's big book of burger cookbook with slight changes.
But before we get to the sauces, here are some tips from Baladi to handle the meats right just before our independence day:
*The meat must be thawed a day before the roast in a controlled manner in the fridge.
*Before roasting, take the meat off the fridge for an hour so that it will get to a working temp. Too cold or frozen meat will shrink and harden once placed on the grill.
*You will need to oil the grill surface so the meat won't stick to it and fall apart when trying to flip it.
*When roasting on coals, make sure the coals turned into white ash. If you grill on visible fire or too hot coals, the meat will burn, and the fat will get a burnt color and unpleasant aroma.
*After grilling, wait a minute or two and then cut and serve. The waiting time will let the meat get to a better texture and reasonable eating temperature.
And now to serve the burgers, here are two wonderful recipes:
Make the dressings and only then the burgers. So you won't serve them cold.
It is recommended to split the buns and give them a nice toast on their inner side, and that is to get a crispy texture on the one hand and absorb the juices on the other without getting a soggy bun.
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| Sauce no. 1 |
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| Sauce no. 2 |
Sauce 1, suffice for 3-4 burgers, route 66 dressing:
1/3 cup mayonnaise
2 Tbsp. ketchup
4 tiny pickles in vinegar - cornichons, chopped finely
1 Tbsp. red onion, chopped finely
Mix well. Spread on one side of a burger bun (don't forget to toast it just before the burgers are ready for about a minute on their inner side), place lettuce, tomato, and burger and close with the other side of the bun. Serve and Enjoy!
Sauce 2, suffice for 6-8 burgers:
1 cup roasted peppers in a jar, wipe with a paper towel
1 garlic clove
1 cup mayonnaise
1/2 tsp. black pepper
In a food processor process the roasted peppers with the garlic clove. Add the mayo and black pepper and process well. Spread on one side of a burger bun (don't forget to toast it just before the burgers are ready for about a minute on their inner side), place burger, watercress, and close the bun and serve.
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