Hamilton Beach 840058500 manual Variation Section, Grilled Steak, Texas Beef Barbecue

3.Toast the buns by placing them, split side down, on the edges of the grill grid for about 1 minute or until lightly browned.

4.Remove the burgers from the grill and serve on toasted hamburger buns.

Variation Section:

Italian Burger: Add the following ingredients to the ground meat

mixture: 1 egg yolk, 1⁄4 cup grated onion, 1 large clove garlic minced, 2 tablespoons chopped fresh basil or 2 teaspoons dried crushed basil, 1⁄2 teaspoon dried oregano, and salt and pepper to taste. Place grated Parmesan cheese on top of each burger (if desired) about 2 minutes before the burger is done and grill until the cheese melts.

Mexican Burger: Add the following ingredients to the ground

meat mixture: 1⁄4 cup finely chopped onion, 1⁄2 to 1 teaspoon seeded and chopped jalapeno pepper, 3⁄4 teaspoon ground cumin, and salt and pepper to taste. Serve on toasted buns or in warmed tortillas with a prepared tomato salsa or taco sauce, and slices of ripe avocado.

Asian Spiced Burger: Add the following ingredients to

the ground meat mixture: 1⁄4 cup finely chopped scallions,

3 tablespoons teriyaki sauce, 1 large clove garlic, minced, and salt and pepper to taste.

Grilled Steak 101

Preparation time: 5 minutes Grilling time: 35-45 minutes

Yield: 2 to 3 servings

2 tablespoons olive oil

1 boneless sirloin beef steak, cut 1-inch thick (about 1 pound total)

1 clove garlic, crushed Salt and pepper to taste

1.In a small bowl, combine the olive oil and garlic. Generously rub or brush the flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt and pepper.

2.Place the steaks on the grill. Grill 35 to 45 minutes for medium doneness, turning every 15 minutes.

3.Remove the steaks from the grill, cover loosely with foil and let the steaks rest for a few minutes before thinly slicing across the grain. Season with salt and additional pepper

(if desired) before serving.

Texas Beef Barbecue

Preparation time: 10 minutes

Marinating time: 3 hours or overnight

Grilling time: 35-45 minutes for medium-rare Yield: 2 to 3 servings

1 cup bottled chili sauce

1 teaspoon ground cumin

1⁄2 cup beer

1⁄2 teaspoon dried red pepper flakes

1⁄3 cup vegetable oil

1⁄4 cup finely chopped green onion (white and green parts) 1 boneless beef top round steak, cut 1-inch thick

(about 1 pound)

3 tablespoons chili powder Salt to taste (optional)

1.In a medium bowl, make the marinade by combining all the ingredients except the steak.

2.Place the steak in a glass baking dish or a large, resealable plastic bag. Pour the marinade over the steak, turning to coat. Cover the dish or seal the bag, pressing out as much air as possible. Refrigerate 3 hours or overnight.

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