Tonight we made cheeseburgers with smoked Gouda cheese (currently Nick's favorite cheese). We also made jewel yam rounds, steamed and on the grill to go with the burgers
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| Alona's burger! |
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| Nick's double cheeseburger |
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| Kaspian's...cheese and bun |
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| jewel yam rounds |
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| cooked meat patties |
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| Ready for the grill! |
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| Double patty burger press |
Ingredients:
Ground beef
4 table spoons Worcestershire sauce
6 table spoons Montreal Steak Seasoning
Burger buns
2 Jeweled Yams
Salt
Pepper
Oil
Toppings (optional):
Grilled white onions
Avocado
Cheese
Tomato
Romaine Lettuce
Pickles
Mustard
Mayonnaise
Ketchup
4 table spoons Worcestershire sauce
6 table spoons Montreal Steak Seasoning
Burger buns
2 Jeweled Yams
Salt
Pepper
Oil
Toppings (optional):
Grilled white onions
Avocado
Cheese
Tomato
Romaine Lettuce
Pickles
Mustard
Mayonnaise
Ketchup
Directions:
1. Pre-heat the grill to medium high
2. Mix together ground beef, Worcestershire sauce and montreal steak seasoning and make burger patties. We used a burger patty press as this creates flat, even patties which cook at the same rate. This does make thinner burgers, but then you can make a double burger!
3. Peel and cut the yams into rounds. Sprinkle with salt and pepper. Steam for 15 minutes on a foil.
4. Put the yams on the foil onto the grill with olive oil
5. Place the burger patties on the grill and put a splash of Worcestershire sauce on the top of each patty to keep them juicy. Grill for 5 minutes (for well done burgers).
6. Flip the burgers and again put a splash of Worcestershire sauce on top of each patty and cook for another 3 and 1/2 minutes (for well done burgers).
6.1 (Optional) When you flip the burgers put onion slices on the grill for 3 and 1/2 minutes. Splash a little Worcestershire sauce in the middle of each onion to help them caramelize.
6.2 (Optional) When you flip the burgers add cheese to those that will become cheeseburgers.
7. Serve the (cheese)burgers with whatever toppings you prefer and jewel yam rounds.
2. Mix together ground beef, Worcestershire sauce and montreal steak seasoning and make burger patties. We used a burger patty press as this creates flat, even patties which cook at the same rate. This does make thinner burgers, but then you can make a double burger!
3. Peel and cut the yams into rounds. Sprinkle with salt and pepper. Steam for 15 minutes on a foil.
4. Put the yams on the foil onto the grill with olive oil
5. Place the burger patties on the grill and put a splash of Worcestershire sauce on the top of each patty to keep them juicy. Grill for 5 minutes (for well done burgers).
6. Flip the burgers and again put a splash of Worcestershire sauce on top of each patty and cook for another 3 and 1/2 minutes (for well done burgers).
6.1 (Optional) When you flip the burgers put onion slices on the grill for 3 and 1/2 minutes. Splash a little Worcestershire sauce in the middle of each onion to help them caramelize.
6.2 (Optional) When you flip the burgers add cheese to those that will become cheeseburgers.
7. Serve the (cheese)burgers with whatever toppings you prefer and jewel yam rounds.
What we liked:
The meat turned out really good! These are just the right amount of juiciness and flavor.
What we didn't like:
It took a while to get everyone situated and the burgers were a little cold by the time we sat down to eat...but that was more because we had two children who were being demanding of their parents.
What Kaspian thought about it:
Usually, he prefers the meat and cheese out of his cheeseburger. This time he made a Gouda cheese cheeseburger...minus the meat. He would bite the Gouda cheese sandwich then take a bite of meat. He also requested that we take pictures of his plate as well.
Next time:
Put more seasoning on top of the burgers while on the grill. The flavor was excellent but a little on the lighter side for Nick.
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