Summer Time and the Grillin's Easy

Smell that? That amazing blend of beef, char and hops? That, my friend, is summer grillin'. You know, when you pull out the BBQ, rustle up some meaty goodness (because in Grilltown, we're all red meat eating cowboys) and crack open an icy cold beer. And the time for grillin'? She has arrived.

Sure, I live in LA, where you can pretty much grill 325 days a year. (The other 40? Uh, you're out of town. Duh.) But even here, there's something special about summer barbecuing. So when we made these kick ass burgers on Monday, it really and truly felt like summer had arrived.

Even if the weather 'round these here parts isn't exactly co-operating. Um, November? Any interest in trading your 80 degree days for June's high 60s? Thanks.

I think I'll call these Western Burgers, and not just cause I'm feeling so very cowgirly right now. I promise, you take one bite of this juicy, spicy goodness and you'll feel like you're way out West too. Even if you're stuck at your house in Newark. C'mon, get out the grill and live a little. It's summer, and it isn't gonna last forever.

Western Burgers
by Sarah

1 lb beef (I used 92/8 and you can definitely want to go lean beef with these as the bacon adds back fat and juicy goodness)
3 slices bacon, diced
2 chipotle chilis in adobo sauce, diced
1 tbsp worchestershire sauce
salt, to taste (I used uncured bacon, so I went w/ 1-ish tsp)
garnishes (see below for suggestions)

1. Heat grill nice and high.
2. Combine above ingredients. Divide into four patties of roughly the same size.
3. Grill for 3-4 minutes each side for a good medium rare. If you're squeamish about the bacon, you'll definitely want to go medium rare or pre-cook the bacon. We went just this side of rare and are still alive and kickin'.
4. If using a harder cheese, add it on in the last 1-2 minutes of grill time. On the second side.
5. Remove from heat. Add buns (if desired). Garnish to your liking.
6. Pop a beer, turn up the music and enjoy.

Garnishes - grilled buns (sourdough or kaiser), grilled onion, beefsteak tomato, lettuce, muenster cheese (Noah), Cowgirl Creamery's St. Pat's cheese (Sarah), mustard

Ok I get it Now...

So I posted my first entry without reviewing the previous posts... sorry there were no pictures. But now I see that the postings should have something to do with fabulous recipes created by the poster... well this week Baltimore will be invaded by a host of Cal fans and we plan on showing them a great time. We begin on Wednesday with dinner at Kali's Mezzi in Fells Point, a mediterranean small plate menu with a Greek flair. Then on Thursday we are hosting a true Baltimore crab feast on our deck, poolside and I do promise pictures of the before and after mess. Those Californians will have to learn something about real crabs and not those Dungeoness type they eat out there... there will be lots of beer to wash down the spicey crustaceans. Then on Friday night its off to Antrim 1844, an old Civil War Inn; very appropriate after spending the day at Gettysburg! Then of course its the tail gate extraveganza on Saturday and by Sunday we'll be doing feta burgers on the grill... recipe to follow. So you see we will be eating our way through the Cal visit and of course picking great wines to go along. A great time guaranteed for all!

Greek Style Burgers with Feta Aioli (8 ww points)

from Cooking Light

serves 5

aioli

1/2 cup crumbled feta cheese (2 oz)

2 TB light mayo

2 TB plain fat free yogurt

1/4 tsp coarsely ground black pepper

burgers

5 slices red onions, cut 1/2 inch thick

cooking spray

1 lb. lean ground beef

3/4 cup fresh breadcrumb

1/3 cup chopped bottled roasted red pepper

1/4 cup chopped fresh parsley

1 tsp dried oregano

1/4 tsp salt

1/4 tsp coarsely ground pepper

1 10 oz. package frozen spinach, thawed, drained, squeezed dry

1 large egg, lightly beaten

2 cloves garlic, crushed

5 sourdough rolls (1 1/2 oz)

1. to prepare aioli, combine first 4 ingredients in a food processor, pulse 1 minute or until smooth, cover and chill; prepare grill or broiler to prepare burgers and place onion slices on a grill rack or broiler pan coated with cooking spray and cook for about 2 minutes each side

2. set aside

3. combine beef and next 9 ingredients (beef through crushed garlic) in a large bowl

divid the beef mix into 5 equal portions, shaping each into a 1/2 " thick patty

place patties on grill rack coated with cooking spray and cook for about 6 minutes each side

4. spread a bit of the aioli on the bun, add 1 slice of the cooked red onion, top with a burger and Wow... enjoy a great treat!!