The combination of man and fire is as old as time.
Which probably explains why so many men are so fond of foods cooked over an open fire in the great outdoors.
Plenty of us will be cooking over an open flame today to help celebrate Dad. Whether it’s a campfire in the middle of the woods or a grill in the backyard, the results can be the same.
Campfire Cuisine, the new book by Robin Donovan ($15.95, softcover, Quirk Books), shows just how easy it is to cook high-end over an open flame.
Burgers are always a crowd pleaser, Donovan has a collection of recipes that include turkey, lamb and mushroom, that go beyond the basics.
Of course, this recipe for beef and cheddar is as classic a combination as Dad and his grill.
1¼ lbs. lean ground beef
1 egg, lightly beaten
1 small red onion, finely chopped
3 tbsp. Worcestershire sauce
½ tsp. salt
½ tsp. pepper
4 oz. sharp cheddar cheese, grated (about ½ cup)
4 hamburger buns, toasted
Mix the ground beef, egg, onion, Worcestershire sauce, salt and pepper in a medium bowl or pot until well combined. Form the mixture into 8 thin patties. Top 4 of the patties with ⅛ cup each of the grated cheese, then top with another patty and seal shut.
Grill the burgers over medium-high heat for about 4 minutes per side, until cooked to desired doneness. Serve on toasted buns with desired garnishes.
Makes 4 servings.
— Campfire Cuisine, Robin Donovan