Submitted by Amanda Gaunt, Training Coordinator
Aly Essa, our Training Facilitator, ran a cooking class at ICA on June 30. Canadians love to BBQ in the summer, so he could not have chosen a more timely topic than barbequing for the Canada Day celebration on July 1. Twenty clients joined the class and learned how to make delicious burgers from scratch. They used a traditional charcoal BBQ for that wonderful, authentic taste. It was a beautiful day, so they were able to enjoy barbequing outside. Once all of the burgers were cooked, they headed back inside to build their individual burgers, adding the very important condiments, which included fried onions, tomatoes, lettuce, cheese, and, of course, mustard, ketchup, and relish. Everyone munched down at least one burger!
If you are planning to barbeque this summer, we recommend you try Aly’s scrumptious burger recipe:
2 lb. ground chuck
2 lb. ground round
4 tsp. black pepper
4 tbsp salt
2 tbsp stone ground mustard
2 tbsp Worcestershire sauce
1 jalapeno pepper chopped
2 bunches of cilantro chopped
2 large onions diced
8 oz. block of sharp cheddar cheese, coarsely shredded
1 large egg
1 tbsp butter
Handful of breadcrumbs (crushed)
Condiments (Pickles, ketchup, mustard, BBQ sauce, mayonnaise)
Lids for pressing burgers
Combine ground round, ground chuck, salt and pepper in a large bowl. Add cilantro, half of diced onions, jalapeno, mustard, Worcestershire, breadcrumbs and egg. Mix ingredients in bowl well. Then shape mixture into balls.
Put Saran wrap over the lid. Take balls, and shape burgers by pushing down from the center into lid, which will help shape patty. Leave the edges full so burger patty cooks evenly. Use wax paper to keep patties separated after they have been made.
Keep burgers in fridge for 20-30 mins to help them take shape. You can make sure your BBQ is lit and ready to cook on at this time.
Cook burgers on grill over BBQ for about 7 minutes on each side. Flip burgers, and baste with BBQ sauce if inclined. After about 7 minutes longer, the burgers should be done. Press on patty and make sure juices run clear. This is the sign that the patties are done.
While burgers are grilling, take diced onions and sauté them in a skillet with 1 tablespoon of butter. Once onions become translucent (about 4 minutes), they are ready for use as topping.
To build burger, take bun, add patty, and top with sautéed onions. You can add tomato or lettuce, and condiments to add flavor to burger.