How to Make Delicious Burgers and Easy Grilling Recipes | Pottery Barn

How to Make Delicious Burgers and Easy Grilling Recipes | Pottery Barn


Pottery Barn Party Planner
How to make Grilled Summer Sandwiches hi I’m Joey Altman. Fourth of July is one of my
favorite times to barbecue. All my friends and family come over and I get to go all out. Let me tell
you about the menu today I’ve got three different types of grilled sandwiches, I
have a buffalo burger with a chipotle barbecue sauce, I have a frilled salmon sandwich
with a jalapeno tartar sauce, and for my vegetarian friends, a smoked portobello
sandwich with smoked fontina cheese and a roasted pepper
aioli. A quick tip when you’re serving multiple sandwiches
like that, it’s good to use different buns so people can tell which sandwich which sandwich is which. Today I’m using this Kaiser roll here for the salmon, this sesame seed bun for my burgers, and a whole
wheat bun for the portobello mushroom sandwiches. So for my first sauce I want to show you how to
make a jalapeno tartar sauce. tartar sauce is ubiquitous it’s really easy to make
it’s basically mayonnaise and a little relish well I’m going to take it to another level
using roasted jalapeno that I just simply put on the grill and let it char for about five minutes. and after it cools the skin just peels
right off. And then once the skin comes off I simply cut off
the top make a slit, and open it up and then scrape the seeds out as well I cut it in thin strips, and then
cut across into little tiny pieces Okay, I’m gonna put that in a bowl with mayonnaise, and then I have some grilled red onions which I’m
gonna be serving with my buffalo burgers and I’m gonna chop those up. In goes my grilled red onion, and then a green onion. That gives you a little bit of wider frequency in grilled onion flavor and then to make it an official tartar sauce in goes my chopped pickle
relish. Now I just took bread and butter pickles and chopped those up. A little bit of fresh ground pepper
and just a pinch of salt. And for my herb I’m gonna use some fresh dill. Another herb you could use is tarragon as
well now this is going to be sweet, spicy, little bit smoky nice and tangy and it’s gonna go great
with grilled salmon. So for the barbecue sauce for our grilled buffalo
burgers I have a really good barbecue sauce, it’s sort
of mild to medium in heat and I’m gonna set some of it aside for my friends
who don’t like it so spicy and for the others like me but like it spicy, I’m gonna kick it up with a little bit of
chipotle chiles which are ripe jalapenos that have been smoked.
And these just get minced up, Put them in there, a little goes a long way and this again is can add another layer of
smokiness to the barbecue sauce as well as quite a bit of heat. Now to go on the grilled portobello mushroom sandwich
I have a roasted red pepper aioli. basically what I do is I take a red pepper
and I put it on the grill and I char it. It gets really black and the skin gets really crispy
again with just my fingers it comes right off again you just open it up just like the Jalapeno and just scrape out the seeds. simple as that I’m going to set that aside, I have some
already done right here and then I have it chopped up I have some mayonnaise, some minced garlic to which I’m gonna add my roasted red bell peppers, a little bit of fresh ground black pepper and a pinch of salt Mix that together beautiful all right my red pepper aioli is now done now it’s time to go over to the grill so when you’re grilling, a couple of tips about
grilling Burgers, whether it’s buffalo or regular beef, when
you’re forming your patty you don’t want to overwork the meat at all. the less you handle it
the better, I always like to season my meat before I form the patties throughout the
burger and not just on top and then I season it a little bit right before
I put on the grill One important thing is when you’re cooking
burgers they will continue to cook once you take them off the grill while it sits on the bun
so somebody wants it medium you’re gonna want to undercook it just slightly so that when it’s time to eat it, it’s just perfect. so when I cook the portobello mushrooms I brush them with olive oil, salt and pepper and I start
then on the top of the caps first and then I flip them over to the gill side and then I top them
with the cheese. I really like using this griddle pan because
makes the salmon kind of crispy on the outside, and moist and tender on the inside So for the buffalo burger I simply take some
of the barbecue sauce spread that on top again a little goes a long way then take some of these beautiful grilled red onions put those on top and then just place the cap. Then for the salmon take some of our jalapeno tartar sauce just like that put that there and the roasted red pepper aioli for the portobello mushroom with the smoked fontina. Now to present them I’m gonna take some parchment paper
I’m gonna make a cuff, turn it over, take my burger have it poking out a little so people can see what they’re picking up Fold that over, wrapping it doesn’t only make
it look like a little present it also has a practical use. It actually catches some
of the drippings so you don’t make a big mess. And I hope you have a great fourth of July Please visit www.potterybarn.com/barbecue
for a printable copy of this recipe

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