Toasted Pecan Burgers
- Cuisine: American
- Course: Main Course
- Features: Fast, Kid-Friendly
Summary:
Perhaps not for the burger purist, these are fine examples of what a little sweetness and crunch can do for ground beef. Serve them hot on toasted sesame seed buns with mayonnaise and butter lettuce leaves. Put the rest of the green bell pepper to use by grilling it and adding to a bright coleslaw or tricolor roasted bell pepper salad.
4 servings
Ingredients:
- 1 pound ground chuck
- 1/4 cup finely chopped red onion
- 1/4 cup chopped pecans, toasted (see TIP)
- 1 tablespoon finely chopped green bell pepper
- 3 tablespoons prepared barbecue sauce (preferably not mustard-based)
- 2 tablespoons barbecue seasoning or rub
Directions:
Combine the ingredients in a medium bowl. Shape into 4 firm, thick patties. (The patties may be prepared earlier in the day; refrigerate until ready to use.)
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to high, then turn it to medium or medium-low, depending on your grill. If using a charcoal grill, light the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate with nonstick spray oil.
Grill the burgers over direct medium heat for 7 to 10 minutes, turning them once, until they reach the desired degree of doneness. (Medium burgers will register an internal temperature of 160 degrees.) Serve hot.
Recipe Source:
Adapted from "The Stubb's Bar-B-Q Cookbook," by Kate Heyhoe (Wiley, 2007).
E-mail the Food Section with recipe questions.
(Alexandra Grablewski)
