Burgers and Fries…my way.

October 14, 2009

With the last few days of fall blowing away, any nice day is a good excuse for one last barbecue. So after some deliberation, I came up with the following menu:

Buffalo Burgers topped with cheddar cheese and barbecued onion on  an onion roll with a side of baked sweet potato fries with smoked Gouda dipping sauce.

Ground Buffalo Meat
1/2 Medium Red Onion (chopped)
1 tbsp Worcestershire Sauce
1 tbsp Soy Sauce
Fresh Ground Pepper and Garlic Powder to taste

Sweet Potato Fries:
2-3 Medium Sweet potatoes or Yams
Oil Spray
Salt and Pepper to taste

Dipping Sauce:
2 tbsp butter
2 tsp flour
1/4 – 1/2 c. milk
1/2 c. cubed Smoked cheese

Heat up the onion in a saute pan (I use my cast iron) and let it caramelize slightly. In a medium bowl combine the meat, onion, soy sauce, Worcestershire Sauce and pepper. Let the mixture sit while you prepare the rest. This will give the meat a chance to marinate a bit.

When you’re ready to cook the meat, split the meat into small balls and flatten into patties, cut off a slice of onion, keeping the rings together. Light up your barbecue of choice and cook the meat till your preferred doneness, and barbecue the onion on both sides till slightly charred. Before the burgers are done, throw on a slice of cheese (I like cheddar for this one), and melt on top. Throw the buns (sliced in half) face down onto the barbecue just to warm up a bit, and assemble with a lettuce leaf and a slice of tomato and enjoy.

Slice the sweet potatoes into fire shaped slices. Spray a baking pan with oil spray, lay down the fries, and spray the tops of the fries with more spray. Sprinkle on some salt and pepper and throw into a 400 degree oven. Bake until the side touching the pan browns. Turn the fries over and bake for a few more min (5 – 10) till soft inside.

Dipping sauce
In a small sauce pot or saute pan melt the butter down completely over medium heat. Add the flower and, with a whisk, mix in quickly and let heat for a few seconds. Start adding the milk. The mixture is going to thicken VERY quickly. Add milk till you get the consistency you want. Then start slowly adding in the cubed cheese.  If the mixture is too thick, add more milk. Too thin: add more flour. It is a very forgiving process. Just make sure not to turn the heat up too high or you will burn the milk and cheese. Make sure to keep tasting till you get the right amount of cheesiness.  Once it’s done, either pour over the fries or pour into a small bowl and use for dipping.

NOTE: I have recently started smoking foods (as in the cooking process, not the…recreational activity), so i have a lot of smoking woods lying around. A great way to add subtle flavors to your BBQing  is to just throw a few chips on the fire when you start cooking. It doesn’t officially smoke the food, but you can still taste it. The best way to get the most smoke from the wood is to soak the wood chips in water for 30 min. When you throw these chips on, they really smoke up nicely. I used Applewood chips in this case and everything came out tasting nice and smokey:the burgers, the onions, even the buns a little bit.  I promise to post my smoking adventures once I manage to do it right. Right now, it’s still a work in progress.


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