Sunday, July 11, 2010

Burger Bonanza

You don't need a grill for a fabulous burger.

Disclaimer: The Jersey Girl is in no way, shape or form, a grilling guru.

But she sure knows how to make an awesome burger on your basic grill pan in the confines of an air-conditioned house.

Yes, we are totally in the throes of summer, when all mighty Americans beat their chests and fire up the grill. But The Husband’s extension of manlihood in terms of cookery is resting in peace in the graveyard of grills also known as the county dump.

Our grill had some issues during its six-year run. For one thing, it blew over about 97 times despite our valiant efforts of bunkering it down. You see, we received the grill from Santa Claus during our first year of marriage when we had been living in our very new home for about two months. And, you could say our home was built on the outskirts of town, where the farmland stretches for miles upon miles.

Get to the point, Susan.

So, right. Because our house is surrounded by nothingness and farms, it gets kinda windy back here.

No, like really windy. Like so windy, the wind will keep you awake at night battering against your new windows and beating down your new grill despite bungee cords and weights. We did what any respectable homeowner would do: We landscaped in the hopes that trees would block the powerful gusts. And it has been working. Our three-year-old Leyland cypresses are really getting up there in size protecting us from Mother Nature’s fury.

But, alas, the time had come to bid adieu to The Husband’s grill.

He has big intentions of purchasing a new, bigger and better and shinier grill, no doubt. He even scouted some out in the spring. But first, The Husband will be forking over his hard-earned cash for lots of cute and cuddly, yet boyish furniture for his baby in waiting.

Baby trumps grill.

Even so, we all get a hankering for a burger now and again. And that’s where a handy grill pan comes into play.

I used ground sirloin for my burgers. They were served with pepper jack cheese, lettuce, onion and tomato. They turned out really juicy. The key is to not overmix the meat mixture. That makes for a tough burger.

Apologies for providing this recipe post-July Fourth, the holiday celebrating our great-American freedom and the all-powerful grill.

Suzie’s Sirloin Burgers
(Makes four really big servings)

1 ½ lbs. ground sirloin
1 heaping Tbsp. Montreal steak seasoning
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1 Tbsp. olive oil.

Combine all ingredients in a bowl. Be sure to not overmix. Use a light hand when mixing. Place in refrigerator for at least two hours.

When it’s time to cook, shape meat into four patties.

Preheat grill pan or grill over medium heat.

Place burgers on pan and cook for 5-6 minutes on each side. During the last minute or two, top with cheese.

Serve with favorite cheese, burger toppings and condiments on crusty rolls.


  1. Love Montreal seasoning. It's so good. What sort of bun is that? It looks really good.

  2. Hey Gigi,

    It's an Italian roll made in a South Jersey bakery. It's gotta crusty outside, unlike your regular hamburger bun. Really good.