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Recipe courtesy of Norman Kolpas,
author of The Quick Grill Artist |
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Serves Four
2 garlic cloves, peeled and cut in halves
4 fresh basil leaves
1 ½ lbs. ground beef
½ cup grated Parmesan
cheese
2 TBS tomato paste
1 TBS dried oregano
1 tsp sugar
4 soft sandwich rolls or burger buns, split
2 TBS extra-virgin olive oil |
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Preheat the Grill
While the grill is preheating, prepare the burger mixture. Turn
on a food processor fitted with metal blades and drop three
of the garlic clove halves and the basil leaves through the
feed tube to chop them finely. Stop the machine, scrape down
the sides of the work bowl, and add the ground beef, Parmesan,
tomato paste, oregano, and sugar. Pulse the machine on and off
several times until the ingredients are well mixed. With clean
hands, form the mixture into four equal circular patties about
¾ inch thick. Set the patties aside on a plate. Wash
your hands and then brush the cut sides of the rolls with the
olive oil.
Carefully oil the grill rack. Put the burgers on the grill and
cook until done medium well, 12 to 14 minutes, turning once.
During the last 2 minutes or so, put the roll halves oiled sides
down on the grill to toast until golden.
Presentation:
Quickly rub the toasted side of each roll half lightly with
the cut side of the remaining garlic clove half. Place the burger
on the bottom half of each roll and serve with condiments for
guests to add to taste.
Variations:
Top the burgers with sliced or shredded mozzarella cheese about
2 minutes before they’re done.
Shredded fresh basil leaves make a fine addition to the meat
mixture.
Sliced sun-ripened tomatoes would go very well with these burgers. |
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