As the mercury rises, the opportunities to cook a greater number of meals on the grill increases. For many people, there’s nothing like the smoke-kissed flavor of meats, poultry and vegetables seared over an open flame.
Hamburgers are a grilling staple in many households. Burger flavors and toppings are only limited by a home cook’s imagination.
For those who may need a little burger inspiration, this recipe for “Barbecue Chipotle Burgers” courtesy of the Iowa Beef Council features a beer-based homemade barbecue sauce and is best served on Texas Toast for an extra burst of flavor.
Barbecue Chipotle Burgers
1 pound ground beef (93 percent lean or leaner)
½ cup beer
2 tablespoons brown sugar
2 tablespons ketchup
1 tablespoon minced chipotle peppers in adobo sauce
1 tablespoon Worcestershire sauce
4 slices frozen Texas Toast
2 spears pickled okra, sliced
- To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers, and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside.
- Lightly shape ground beef into four ½-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 °F, turning occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.)
- Meanwhile, prepare Texas Toast according to package directions. Cut each piece of toast in half. Fresh Texas toast, buttered, may be used instead of frozen product.
- For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.
Cook’s Tip: Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra.