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Weber’s Ideal Cheeseburgers

It was Victoria Day long weekend here in Ottawa last week, and one of the highlights of course was the food. Friday, Steve made simple BBQ chicken, Saturday we went out for dinner at The Heart and Crown pub. I had chicken and waffles for the first time with spicy maple syrup of all things but it wasn’t my favourite. Sunday I made an amazing one pan chicken recipe that I will share later, and last night Steve made burgers! Amazingly, I made only one sweet dish, which was Baked French Toast with Apple Maple Syrup. Very delicious as well. (I totally forgot to take a pic). I’ll start by sharing the burgers so that you can start dreaming about making your own. 🙂 If you mince the onion very small you might be able to get away to feeding it to picky eaters! Miss M. still won’t try eating a burger but she did love the chicken I made which is a total triumph!

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Weber’s Ideal Cheeseburgers

Patties:
1½ pounds ground chuck (80% lean), preferably ground to order by your butcher
2  tablespoons minced white or yellow onion
1½ teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1 Tbsp ketchup
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Assembling:
2  tablespoons unsalted butter, softened
4  hamburger buns, split
4  slices aged cheddar cheese, each about 2 ounces
4  leaves butter lettuce
16  dill pickle chips

Instructions
1. Mix the patty ingredients, including 1 tablespoon ketchup, ½ teaspoon salt, and Ÿ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

3. Lightly season the patties on both sides with salt and pepper. Butter the cut side of the buns. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

4. Build each burger on a bun with a lettuce leaf, a patty, pickles, and ketchup, if desired. Serve immediately

©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance.

 

 big-book-of-burgers

Long Weekend!!!

Well it’s the unofficial start of summer and I’m stoked! Unfortunately for my waistline, summer means FOOD! I am excited about what we can make on our little charcoal grill, especially since I found this Weber’s cookbook dedicated to burgers. I initially thought, how in the world can you write a whole book about just burgers, but when you think about all the different types of meat and meat alternatives you can use to create a burger, it’s totally possible. I think we’re going to try something with mushrooms and onions. I’ll keep you posted. If you click the link below you can get a preview and a few recipes. We made a couple of recipes from other Weber cookbooks last summer and they were really good so I have high hopes for this one. If you give any of these a try, let me know. 🙂

Have a wonderful long weekend!

big-book-of-burgers

http://bigbookofburgers.weber.com/

 

Grilled Chicken Soft Tacos

Just in time for the long weekend! I’m on such a Mexican food kick this summer. A couple of weeks ago I made beef fajitas from my $3 Weber’s grilling cookbook and this week I tried a chicken taco. Man it did not disappoint! I’m loving these little cookbooks more and more. I didn’t bother making the slaw or sauce so I cannot review that portion of the recipe but the marinade was great. It’s not too spicy at all and adds just enough flavour to make things interesting.

My version of the tacos are a combination of the Weber marinade and a quick recipe/suggestion from Cooking Light. Instead of rotisserie chicken I marinaded and grilled chicken thighs, grilled the onions and added a splash of vinegar, then topped the tacos with corn, salsa, and a little mozzarella cheese. My picky 4 year old actually loved it! I am beyond amazed! She would only eat the components seperately, but normally if she smells any kind of seasoning or sauce she turns her nose up at it and there’s no way she’s going to eat it. This time she said “Yum!” It’s a miracle! Weber needs to put me in a commercial or something. LOL!

chickentaco

Grilled Chicken Tacos with Cilantro-lime Slaw

Ingredients for Marinade

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1⁄2 teaspoon kosher salt
1⁄4 teaspoon fresh ground black pepper

Ingredients for the Slaw

1/4 cup extra virgin olive oil

1/4 cup fresh lime juice

6 cups finely shredded green cabbage

1/2 cut thinly sliced green onions (white and light green parts only)

1 cup fresh cilantro, roughly chopped

1 tablespoon minced jalapeno

1 tsp cumin

3/4 tsp kosher salt

Ingredients for Chipotle Sour Cream

1/2 cup sour cream

1 tsp finally chopped canned chipotle chiles in adobo

Kosher salt, to taste

For assembling the tacos

8 soft taco-size flour tortillas (I used 6″ corn tortillas)

4 boneless skinless chicken breasts or about 1.5lbs (680g) of boneless skinless chicken thighs

1 cup of tomato salsa

DIRECTIONS

To make Marinade: In a small glass or stainless steel bowl, whisk together the marinade ingredients. Add the chicken to the bowl and turn to coat evenly. Cover and refrigerate for 1-2 hours. (We marinaded our chicken thighs for 30 minutes).

To make the salsa: In a large glass or stainless steel bowl, whisk the oil, lime juice, and salt. Add the remaining slaw ingredients and mix well.

To make the sauce: In a small bowl, whisk the sour cream and chile. Season with salt and more chile, if desired. Refrigerate the slaw and sauce until ready to serve.

To grill chicken: Prepare the grill for direct cooking over medium heat (350F – 450F) Brush the cooking grates clean. Remove the chicken from the bowl and and discard the marinade. Grill the chicken,smooth (skin) side down first, over direct medium heat, with the lid closed s much as possible, until the meat is firm to the touch and opaque all the way to the centre,  8 to 12 minutes, turning once or twice. During the last 2-3 minutes of cooking, heat tortillas according to package instructions, or heat in 2 foil packets over direct medium heat, turning once. Remove the chicken and tortillas from the grill and let the chicken rest for 3-5 minutes. Cut the chicken crosswise into thin slices.

To assemble the tacos: Divide the chicken slices evenly among the tortillas. Top with the slaw, some salsa, and a dollop of sauce. Fold in half and serve immediately. Serves 4-6.

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