Huge thanks to Bill who reminded me of my lapse in finishing the summer grilling menu. Here then is the recipe formentioned:Makes 4 Third-Pounders
1.5 lbs ground round
1 T minced garlic
Dash of salt
1 t fresh ground black pepper
2 ripe roma tomatoes
8 oz FRESH mozzerella
A few sprigs of fresh basil
Extra virgin olive oil (EVOO)
4 fresh italian rolls
Romain lettuce
Ceasar dressing
PREP:Mix garlic, salt and pepper into the ground round and divide into 8 thin patties
Thinly slice the mozz and the romas
Chop the basil leaves
Wash the romain and break into sandwich sized pieces
On one beef patty, place three slices of mozz, two slices of roma and a pinch of the chopped basil. Place another patty on top and carefully seal the edge. Do what you can to get as much air out as you can. Brush both sides of the burger with a thin coating of EVOO. Repeat.
Grill each burger on a medium high fire until you are sure they are done, maybe five minutes per side. While they are cooking , brush the cut sides of you rolls with EVOO, and when the burgers are almost done, toast them on the grill. Serve the burgers hot from the fire on the toasted rolls with romain lettuce and ceasar dressing. Option: add a slice of red onion.
BONUS: Grilled Sweet Corn With Orange-Oregano Butter
Soften 1 stick of butter. Mix in 2 T fresh finely chopped oregano and the zest of one orange. Return to refrigerator for at least an hour before serving - up to the day before.
Soak 4 cobs of fresh sweet corn with the husk still on in a couple gallons of cold water with a cup of sugar disolved in it for at least an hour.
Remove the first 3 or 4 outer leaves from the drained corn and put on medium high grill for about 20 minutes, cook on 4 sides for five min each. The outer leaves will blacken. To test for doneness, carefully peel back the leaves and expose a few kernals of corn. They should be very hot and pop when you poke them. Set aside for 5 minutes before peeling them. They will be very hot. Shuck the corn and serve with the orange-oregano butter and salt and pepper.
YUM!
