BUILD A BETTER
Cheeseburger
Fully loaded, this backyard classic brings
summertime to the table.
BY
ERIN SIM P SO N
PHOTOS
A N D Y LYO NS
FOOD STYLING
JILL LUST
ON A ROLL
A whole wheat bun,
lightly toasted on
the grill, can stand
up to a juicy burger.
Substitute a bagel,
C T rtrr i r n r w i r h r t / “\r*
VARY THE
VEGGIES
Replace ho-hum
iceberg with baby
greens, like spinach
and romaine, or
even fresh basil
leaves. A variety of
heirloom tomatoes
provides summer-
fresh taste and color.
CHEESE PLEASE
We love classic
sharp cheddaron
our burger. Or try
creamy Muenster,
nutty Gruyère, or
tangy blue cheese.
WELL SPREAD
Mix mayo with
ground horseradish,
brown mustard, or
chili powder. Or
drizzle on Thousand
Island dressing or
barbecue sauce.
BEEF IT UP
A mix of 9 0 % lean
ground sirloin and
80% lean ground
chuck gives the
best balance of
flavor and juiciness.
Then fold in diced
onion and chopped
herbs. Or add
crumbled bacon.
HANDLE
WITH CARE
For a tender burger,
do not pack or
squeeze ground
beef into shape.
Lightly press meat
together to form
a ball then flatten
gently into a patty.
Press the center of
the burger slightly
thinner than the
edge to assure
even cooking.
MAKE THE
MOST OF
SUMMER
THE ULTIMATE
GRILL GUIDE
Be the boss of your
barbecue: For info
on how to arrange
coals, light charcoal,
clean the grill, and
more, go to
BHG.com/
griHingguide
PLUS: Check out
the video of super
outdoor kitchens at
BHG.com/
outdoor kitchens
TEST
KITCHEN TIP
Play it safe and use a
meat thermometer
to check meat for
done ness. Insert
thermometer stem
at least 2 inches into
side of burger. It will
registertemperature
in 15 to 20 seconds.
Cooktoi6o°F
(medium), which for
a 3 4-inch-thick
burgerrequires
grilling over medium
coals for 14 to 18
minutes,turning
halfwaythrough.
1 9 4
JUNE2008 BETTER HOMES AND GARDENS
