Super Sized for the Super Bowl
Extra Large Fun
Photo Courtesy of Better Homes and Garden
Photo Courtesy of J. Kenji Lopez-Alt
2 medium onion
3 tablespoons mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1 tablespoon ketchup
2 teaspoons sugar
1/4 teaspoon marmite, vegemite, Maggi seasoning, or soy sauce
1/4 teaspoon ground turmeric
3 seeded hamburger buns
14 ounces fresh ground beef chuck
Kosher salt and freshly ground black pepper
2 slices American cheese
3/4 cup shredded iceberg lettuce
6 slices fresh tomato
8 dill pickle chips
Finely mince half of the onion and place on a double layer of paper towels on a microwave-safe plate and microwave for 10 minutes on low power until mostly dehydrated but not browned. Set aside.
Meanwhile, divide remaining half onion into two pieces. Thinly slice one piece pole-to-pole and set aside.
Take remaining quarter onion and grate it on a microplane grater or he small holes of a box grater. Transfer to a medium bowl. Add mayonnnaise, relish, mustard, ketchup, sugar, marmite, and turmeric and stir to combine thoroughly. Season to taste with freshly ground black pepper
Using a sharp, thin knife, carefully remove the crust from the bottom half of one of the buns and the crust from the top of its partner to form two “center” buns for the constructed McWhoppers. Set buns aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
While grill preheats, divide ground beef into 4 even balls. Press them into very thin, even patties about 1/2 inch wider than diameter of the buns.
Season patties generously with salt and pepper and place directly over hot side of grill. Cover and cook until grill marks appear, about 2 minutes. Rotate patties 90 degrees and continue cooking until well-charred on first side and juices are beginning to bubble up through the top of the patties, about 2 minutes longer.
Carefully flip patties and top two of them with a slice of American cheese. Immediately transfer the patties to the coolest part of the grill. Toast burger buns over direct heat until nicely browned. Transfer buns to a serving platter.
To construct burgers, spread 1/4 of sauce evenly over each bottom bun. Add divide fresh onions evenly between them, then add 1/4 of shredded lettuce to each. Add tomato slices. Top with the cheese-topped beef patties followed by the center buns. Spread remaining sauce evenly over the two middle buns, top with pickles, followed by the remaining beef patties, the dehydrated onions, and more shredded iceberg. Close the burgers and serve.
Photo Courtesy of Robyn Lee
1 1/2 ounces (3 tablespoons) fresh juice from about 2 lemons
2 1/4 ounces (4 1/2 tablespoons) fresh juice from 3 to 4 limes
1 1/2 ounces (3 tablespoons) simple syrup (see note)
1/8 teaspoon kosher salt
4 1/2 ounces (9 tablespoons) reposado tequila
6 ounces (3/4 cup) Cointreau or triple sec
3 ice cubes
Add pineapple, lemon juice, lime juice, simple syrup, salt, tequila, and triple sec to a blender with 3 ice cubes. Blend until completely smooth and frothy. Pour into a pitcher if desired and refrigerate up to 3 hours. Serve over ice.
Photo Courtesy of Apple