charred. Remove the lamb kabobs from the skewers and place 1 or 2 on each piece of bread breaking into chunks. Drizzle with sauce and serve folded like a soft taco.
tips! Instead of forming the meat on a skewer, shape it into burgers and use the sauce to top them like ketchup. • Chop leftover kabobs and toss them and the sauce with couscous or rice.
gouda-stuffed burgers WITH ROASTED GARLIC AND ONIONS
a burger with a surprise of gooey cheese inside sets this recipe off on a good start, then I top it with my equivalent of candy. Roasted garlic and onions are truly sweet and I twirl them with pasta and spread them on crostini and steaks, so why not pile them high on a juicy burger with a secret. Make these for the perfect summer cookout with friends or even cook them indoors. The liquid smoke guarantees that no matter what, they’ll taste and smell like summertime. MAKES 4
FOR THE GARLIC AND ONIONS
20 garlic cloves, ends trimmed
20 pearl onions, halved
½ teaspoon kosher salt
Olive oil, to cover
FOR THE BURGERS
1½ pounds ground beef chuck (80% meat, 20% fat)
1 tablespoon Worcestershire sauce
1½ teaspoons liquid smoke, hickory scent
1½ teaspoons kosher salt
Freshly ground black pepper
4 sesame seed hamburger buns
8 ounces smoked gouda cheese, shredded
1 Roast the garlic and onions. Preheat oven to 375°F. In a small ramekin or oven dish add the garlic, onions, salt, and enough olive oil to just cover them. Roast uncovered until golden brown and tender, about 20 to 24 minutes. Remove from the oven and using a slotted spoon, transfer the garlic and onions to a paper towel-lined plate. Reserve the oil for many uses, including toasting the buns below.
2 Season the beef. In a large bowl break up the beef and sprinkle the Worcestershire sauce, liquid smoke, salt, and pepper over the top. With your less dominant hand, gently mix the entire bowl using pitchfork fingers.
3 Form the patties. Either use a gadget made for stuffed burgers, placing 2 ounces of gouda in the center, or make 8 thin patties and place 2 ounces of cheese between the center of 2 patties. Press and crimp the ends to seal. Let rest at room temperature for 20 minutes.
4 Grill the patties and toast the buns. Preheat a grill to medium-high heat. Pour some of the reserved roasting oil in a small bowl and brush the insides of each hamburger bun with oil, then the top of each patty as well. Place the burgers on the grill, oiled side down and cook until the burgers release, about 5 minutes. Flip only once and cook on the other side until it reaches the desired doneness. Remove the burgers from the grill to a plate and cover with aluminum foil for 5 minutes. Meanwhile, place the buns on the grill, oiled side down and toast until golden, about 2 minutes each.
5 Assemble the burgers. Place a patty on each bottom half of the buns, then top with a heaping portion of the roasted garlic and onions. Top with the other bun half and eat.
pepper jack grilled cheese
i n the mid-1980s, we took a family road trip to Denmark to see tulips and Legoland. For lunch, I ordered a grilled cheese and it wasn’t Mom’s, with white bread and American cheese. It was crusty, toasted brioche slices, and gooey mozzarella cheese, served with a squirt of ketchup on the side. It blew my mind! This is also great with my Fastest Chunky Tomato Cream Soup . MAKES 4
FOR THE TOMATOES
2 Roma tomatoes, sliced ¼ inch thick
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
FOR THE CILANTRO MIX
¼ cup chopped fresh cilantro
¼ cup chopped red onion
Grated zest of 1 lime
Kosher salt
FOR THE SANDWICHES
8 slices stale white bread
6 tablespoons salted butter, room temperature
8 1-ounce slices pepper Jack cheese
1 Season and roast the tomatoes. Preheat the oven to 400°F. Place the tomatoes on a baking sheet lined with nonstick aluminum foil or parchment paper and drizzle with olive oil. Sprinkle with salt and pepper, then roast until they begin to darken and
tips! Instead of forming the meat on a skewer, shape it into burgers and use the sauce to top them like ketchup. • Chop leftover kabobs and toss them and the sauce with couscous or rice.
gouda-stuffed burgers WITH ROASTED GARLIC AND ONIONS
a burger with a surprise of gooey cheese inside sets this recipe off on a good start, then I top it with my equivalent of candy. Roasted garlic and onions are truly sweet and I twirl them with pasta and spread them on crostini and steaks, so why not pile them high on a juicy burger with a secret. Make these for the perfect summer cookout with friends or even cook them indoors. The liquid smoke guarantees that no matter what, they’ll taste and smell like summertime. MAKES 4
FOR THE GARLIC AND ONIONS
20 garlic cloves, ends trimmed
20 pearl onions, halved
½ teaspoon kosher salt
Olive oil, to cover
FOR THE BURGERS
1½ pounds ground beef chuck (80% meat, 20% fat)
1 tablespoon Worcestershire sauce
1½ teaspoons liquid smoke, hickory scent
1½ teaspoons kosher salt
Freshly ground black pepper
4 sesame seed hamburger buns
8 ounces smoked gouda cheese, shredded
1 Roast the garlic and onions. Preheat oven to 375°F. In a small ramekin or oven dish add the garlic, onions, salt, and enough olive oil to just cover them. Roast uncovered until golden brown and tender, about 20 to 24 minutes. Remove from the oven and using a slotted spoon, transfer the garlic and onions to a paper towel-lined plate. Reserve the oil for many uses, including toasting the buns below.
2 Season the beef. In a large bowl break up the beef and sprinkle the Worcestershire sauce, liquid smoke, salt, and pepper over the top. With your less dominant hand, gently mix the entire bowl using pitchfork fingers.
3 Form the patties. Either use a gadget made for stuffed burgers, placing 2 ounces of gouda in the center, or make 8 thin patties and place 2 ounces of cheese between the center of 2 patties. Press and crimp the ends to seal. Let rest at room temperature for 20 minutes.
4 Grill the patties and toast the buns. Preheat a grill to medium-high heat. Pour some of the reserved roasting oil in a small bowl and brush the insides of each hamburger bun with oil, then the top of each patty as well. Place the burgers on the grill, oiled side down and cook until the burgers release, about 5 minutes. Flip only once and cook on the other side until it reaches the desired doneness. Remove the burgers from the grill to a plate and cover with aluminum foil for 5 minutes. Meanwhile, place the buns on the grill, oiled side down and toast until golden, about 2 minutes each.
5 Assemble the burgers. Place a patty on each bottom half of the buns, then top with a heaping portion of the roasted garlic and onions. Top with the other bun half and eat.
pepper jack grilled cheese
i n the mid-1980s, we took a family road trip to Denmark to see tulips and Legoland. For lunch, I ordered a grilled cheese and it wasn’t Mom’s, with white bread and American cheese. It was crusty, toasted brioche slices, and gooey mozzarella cheese, served with a squirt of ketchup on the side. It blew my mind! This is also great with my Fastest Chunky Tomato Cream Soup . MAKES 4
FOR THE TOMATOES
2 Roma tomatoes, sliced ¼ inch thick
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
FOR THE CILANTRO MIX
¼ cup chopped fresh cilantro
¼ cup chopped red onion
Grated zest of 1 lime
Kosher salt
FOR THE SANDWICHES
8 slices stale white bread
6 tablespoons salted butter, room temperature
8 1-ounce slices pepper Jack cheese
1 Season and roast the tomatoes. Preheat the oven to 400°F. Place the tomatoes on a baking sheet lined with nonstick aluminum foil or parchment paper and drizzle with olive oil. Sprinkle with salt and pepper, then roast until they begin to darken and
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