Celebrate the Fourth of July this week with an American classic, a tasty burger on the grill.
You can grill the finest cut of beef, a whole chicken or slabs of ribs, but none will be as universally crowd-pleasing as a good old-fashioned burger.
Here’s a recipe that comes from chef Jamie Purviance in Weber’s New Real Grilling, for cheeseburgers with a sweet and spicy salsa topping that is just the thing to add a few fireworks to your cookout.
For the patties:
1½ lbs. ground chuck (80 percent lean)
½ tsp. garlic powder
½ tsp. kosher salt
½ tsp. freshly ground black pepper
For the salsa:
1 large mango, cut into ½-inch dice (about 1 cup)
2 tbsp. roughly chopped fresh cilantro leaves
1 tbsp. fresh lime juice
1 medium serrano chile pepper, seeded and minced
¼ tsp. kosher salt
4 thin slices pepper jack cheese
4 hamburger buns, split
Combine the patty ingredients, keeping the mixture crumbly rather than compressed. With wet hands, gently form four loosely packed patties of equal size, each about ¾ inches thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill.
In a nonreactive bowl, combine the salsa ingredients. Toss gently and then refrigerate for at least 30 minutes or up to 1 hour. (After an hour, the fruit starts to become mushy.)
Prepare the grill for direct cooking over medium-high heat (400 to 500 degrees).
Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat.
Spread the bottom half of each bun with mustard, and serve the patties warm on the buns topped with salsa.
Makes 4 servings.