Join us for our summer celebration of all things grilled. Week one begins with everybody's favorite cookout fare: burgers and hot dogs. Share your outside-of-the-bun recipes with us for a chance to win some prizes any grill master would love, including a Char-Broil Commercial Grill.
Seattle Salmon Burger
Bacony Hot Dogs with Salsa Verde
Loaded BLT Burgers
Katrina’s Seattle Salmon Burger
by Fred Thompson
Katrina Moore is a friend of mine who lives in Seattle. We worked out this salmon burger recipe together. The biggest thing we had to overcome was keeping the burger together on the grill without compacting it to the point of making it dry. I think we did a pretty good job.
Serves four.
1 lb. salmon fillet (use tail or belly)
4 scallions (green parts only), cut into 1-inch pieces
4 garlic cloves, minced
2 Tbs. grated fresh ginger
2 Tbs. tamari
1 Tbs. toasted sesame oil
1/4 cup fine dry breadcrumbs
2 Tbs. sesame seeds
Kosher salt
Freshly ground black pepper
Vegetable oil cooking spray
4 hamburger buns
Lettuce leaves
Peanut sauce or Asian sweet chili sauce
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Bacon-Wrapped Sonoran Hot Dogs
by Robb Walsh
At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tuscon, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.
Serves 4
For the Salsa Verde:
1 lb. tomatillos, husked and washed
1 cup chopped fresh cilantro leaves
3 fresh serrano chiles, seeded and minced
1 cup minced sweet onion
2 tsp. minced garlic
pinch of sugar
1/4 cup freshly squeezed lime juice
sea salt
For the Hot Dogs
4 tsp. mayonnaise
1 tsp. Tabasco or other hot sauce
Juice of 1 lemon
4 all-beef wieners (fat ones work better than long ones)
4 slices extra-thin bacon
4 torpedo rolls or bolillos
4 Tbs. warm refried beans
8 Tbs. chopped avocado (or guacamole)
4 heaping Tbs. grated Monterey jack or cheddar cheese
4 Tbs. chopped onion
4 Tbs. chopped tomato
4 Tbs. Salsa Verde
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BLT Burger
by Fine Cooking staff
Celebrate an all-American holiday with the ultimate summer burger that gets its amazing flavor from the combination of smoky bacon and a sweet-and-# ketchup with caramelized onions and Southwestern #.
Serves four.
1-1/2 lb. ground chuck (80 to 85% lean)
1 tsp. coarse salt
1/2 tsp. freshly ground black pepper
4 slices best-quality cheddar cheese
4 brioche-style hamburger buns
8 strips bacon, cooked until crisp and drained on paper towels
4 leaves green leaf lettuce
2 medium or 1 large beefsteak or heirloom tomato, thickly sliced
1 avocado, peeled and thickly sliced
1 recipe Kicked-Up Ketchup
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