Signature Recipes: Steven Raichlen for iBBQ
Steven Raichlen—bestselling author, TV host, and grill master—has created 12 grill-ilicious recipes exclusively for you, dear iBBQ fans. Throw these truffled cheeseburgers on your Angara grill and kick bbq season into high gear with an upscale picnic dinner that will set the tone for an unforgettable 12 Weeks of Steven Raichlen Signature Recipes. Each Steven Raichlen recipe is unique and sure to have your guests gobsmacked by your grilling expertise! Don’t miss Steven Raichlen cooking on the Angara social grilling table on Project Fire on PBS this summer. (See the video below for a sneak peek!)
Steven Raichlen Recipe #1: TRUFFLED WAGYU CHEESEBURGERS
Source: Steven Raichlen
For the truffle mayonnaise:
1-1/2 cups mayonnaise
1 tablespoon minced black truffle
For the burgers:
2-1/2 pounds Wagyu ground beef, well-chilled
Coarse salt (sea or kosher) and freshly ground black pepper
8 brioche or potato rolls, split and lightly buttered
8 ounces truffle cheese, sliced, such as Moliterno al Tartufo or Fromager d’Affinois
3 luscious, red ripe heirloom tomatoes, cored and thinly sliced
1 bunch baby arugula leaves, rinsed and patted dry with paper towels
- Make the truffle mayonnaise: In a mixing bowl, combine the mayonnaise and minced truffles and whisk to mix. Cover and refrigerate until serving.
- Rinse your hands under cold water. Divide the beef into 8 equal portions. Shape each portion into a patty about 3/4-inch-thick and slightly larger in diameter than the rolls. Work with a light touch, handling the meat as little as possible. Make a slight depression in the center of the patties with the back of a teaspoon. (This will prevent the burgers from “puffing” as they cook.) You can form the burgers up to 6 hours ahead. Arrange the burgers in a single layer on a plate lined with plastic wrap; cover with additional plastic wrap and refrigerate.
- Light your Angara grill and heat to medium-high. Brush and oil the grill grates.
- Arrange the burgers on the hot grate and grill until the bottoms are browned, 3 to 5 minutes. Using a thin-bladed spatula, gently turn the burgers over. (Never press on them with the spatula.) Top each burger with truffle cheese. Continue grilling the burgers until the cheese is melted and the burgers are cooked to taste, 3 to 5 minutes more. (Insert an instant-read meat thermometer through the side of the burger toward the center to check for doneness. The USDA recommends an internal temperature of 160 degrees.) Transfer the burgers to a warm plate. Let the burgers rest for 1 to 2 minutes.
- In the meantime, grill the rolls, cut sides down, until golden brown, 30 seconds to 1 minute.
- To assemble the burgers, spread the cut sides of the rolls with the truffle mayonnaise. Place a burger on the bottom half of each roll and top it with a tomato slice and arugula leaves. Replace the top of the roll and serve immediate
Stay tuned for next week’s recipe. Hint: The Chicago Tribune reported that this food “can help ease hangovers and protect liver cells against alcohol’s toxins: It boosts levels of key enzymes that break down the alcohol.” Considering barbecue imbibing is in full swing, you don’t want to miss Recipe #2!