Tall, dark and cheesy
After going to someone else’s place for good charcoal-grilled bbq or burgers, I decided it was time for me to step up and get my grill on. I’d dreamed of having an outdoor space for years, to entertain, grow my own veggies and to bbq, but it wasn’t going to happen any time soon. I’m good with the entertaining part so far, but the garden and bbq has always eluded me.
How about my fire escape?
Technically, it’s illegal to grill on the fire escape. But since I live on a stretch that isn’t carefully monitored by the law, and since my neighbors are pretty easygoing, I went to my favorite store (Amazon) and clicked-to-buy a mini Smokey Joe about 12 x 18″. Good for two people.
Of course, the boyfriend was thrilled. “When are we gonna try it out?” he asked. “Let’s make cheeseburgers!”
“And flank steak, too! We can make steak sandwiches all week,” I giddily shot back. I wanted to get as much mileage out of this thing, plus I’d been going crazy for a good grilled steak.
Squatting for my lil' Smoky Joe
If you’re going through the expense and trouble of firing up a grill, I recommend making as many things as possible. I bought the flank steak at Trader Joe’s and marinated it overnight with a puree of chilies, chipotle peppers, garlic, salt and pepper, and oil. Tasty and easy.
Ole!
One of my all-time favorite garnishes for a burger is charred jalapenos. I love how grilling the peppers mellows the heat and gives it a smoky flavor. It adds the right amount of spice to a burger without overwhelming your tastebuds. Great contrast to a sharp, tangy cheddar cheese. I also like to add a thick slice of beefsteak tomato, lettuce, onions, mustard and ketchup.
A burger deserves a good veggie
I had a couple zucchinis in the fridge plus a bit of leftover pesto. I could finally put these babies to use by grilling them and slathering with pesto. Veggies this way are a treat, not a chore!
The Best Sunday Brunch
I also wanted a stand-in for french fries. I mean, a burger needs fries or – at the very least – potato chips. I found some old potatoes in my dry veggie bin and scraped of off the growth nubs. Then I cut them in to small cubes, boiled them for a few minutes until they were half-way done. I sauted a chopped onion in a few tablespoons of olive oil and added the drained potatoes. About 10 minutes of cooking over medium-high heat, the potatoes morphed into crisp, golden and utterly delicious homefries.
Wash it all down with a crisp, cold beer. The best Sunday brunch ever!
Fire Escape Cheeseburger patties
Makes 6 patties
1.5 lbs. ground beef (I used grass fed beef which is lean. Burger-philes advocate 80% lean ground chuck)
1 t. salt
1/2 t. freshly ground pepper
4-5 dashes Worchestershire sauce
Mix above ingredients in a medium bowl. Do not over mix. Divide meat into six portions. Shape into 4″ patties, making a slight depression in the middle with your thumb. Cover and refrigerate. Meanwhile prep your grill and get it smoking hot. Grill patties 2-4 minutes on each side depending on your preference for doneness. Top with sliced cheddar cheese and heat until melted. Serve on a toasted bun with your favorite condiments. Devour with abandon!
