Thursday, March 20, 2008


Sooo...funny thing about Grill Pans...they work best when your kitchen is equipped with an Exhaust Fan!

This common sense relationship had slipped my mind because in the week that I've had my Grill Pan I've grilled up Veggies multiple times, Shrimp & Skirt Steak without noticing a problem.

However, last night I was inspired to make Burgers with my best friend from college. We actually used to make burgers together all the time when we lived together in Little Italy (in Cleveland) and we called them "Manburgers" and they were delicious. We just had a system down and in 20 minutes flat we had Medium Rare Burgers (seasoned with McCormick's Grill Seasoning), fixings, and toasted buns. So we came together again, a little older, a litle wiser, and a little more ambitious. We made a "grown-up" style burger that quote "had so much love in it" that it could be enjoyed with simple mixed greens & grilled veggies--no ketchup or bun needed.
We made the Blackened Manburger stuffed with Fresh Mozzarealla--my own take on the "Black and Blue" Burger--I am more a fan of the soft, buttery Mozz than the pungeont Blue--but as Em noted later they are very distinct choices--the Blue can stand up and compete with the heavy seasoning of the Blackened Burger, while I thought the Mozz was a nice, mild undertone to all the seasonings--so in the end, choose whatever cheese you like!

CAUTION PLEASE: do not make these Blackened Burgers if you do not have an exhaust fan or some other way to controll smoke indoors. It's the Dry Seasonings that create such a crazy reaction--Em and I literally coughed the entire time, opened all the windows, pulled down a fan, huddled near an open window with our wine and realized we were a modern equivalent of Lucy & Ethel. But hey, it was so worth it--if you like a burger with a lot of spice and a lot of flavor (and a lot of garlic) then this is one for you.


*This makes 3 sizeable burgers
*Use whatever cheese you fancy
*The Seasoning Mix is just a suggestion, feel free to experiment
*Served with Salad (see post: SIMPLE STAPLE SALAD) & Grilled Veggies
*IF YOU DON'T HAVE AN EXHAUST: simply mix these spices into the meat in order to create less smoke, just don't coat the meat with dried spices

1 1/3 lb Ground Chuck (this was recommended, 85%)
3 cloves of garlic, minced
1/4 cup Worcesterhire Sauce

6 little Mozz Balls, halved (4 halves per burger)

1 teas Dried Oregano
1 teas Dried Thyme
1/2 teas Cayenne Pepper
1/2 teas Black Pepper
1 tables Paprika
1/2 tables Sea Salt
1/2 tables Garlic Powder
1/2 tables Dried Coriander
1/2 tables Onion Powder

  • Mix together the Seasonings of the Blackened Mix in a bowl, set aside.
  • Halve the Mozz Balls, set aside.
  • Mix the meat with Minced Garlic, Salt, Pepper, & Worcesthire. Divide into 6 equal parts.
  • Make each 1/6 part into a patty. Not too thin, about the size of your palm.
  • Start assembling Manburger: place one patty in your palm, create a little indentation or curve towards the center & place 4 halves of mozz in the center. Then take another patty and place on top.
  • Make sure to securely seal all the sides of the 2 patty burgers. You don't want them to split open while cooking and this happened to us. You might want to use a fork and score the sides to help them mix properly. Just remember to handle gently!
  • When all 3 burgers are assembed carefully place each one indivually in the bowl of seasonings and cover. Use your hands to coat with spices.
  • Place burgers in fridge if not grilling right away.
  • Grill on Grill Pan (Medium Heat) for 6 minutes on each side for about Medium doneness.

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