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Stuffed burgers offer a great way to create unique and interesting flavor combinations. A stuffed burger press, like this one from GrillPro makes it so incredibly easy to build stuffed burgers that it will become your go-to every time you make burgers.
How to make stuffed burgers with a burger press
2 lbs Medium ground beef(we suggest ground chuck)
2 tbsp onion, chopped
1 tbsp fresh cilantro, chopped
1 clove garlic, minced
1 tsp oregano, chopped
1 tsp Worcestershire sauce
Salt & pepper, to taste
Gently combine burger ingredients with your hands, being careful not to over mix. Form meat into balls slightly larger than a golf ball.
Oil all contact surfaces liberally – not only does this keep meat from sticking to the burger press, it adds some oil to the burgers for when they inevitably end up on the grill
Load a portion of seasoned beef into the already oiled burger mold. Use the smaller, red handled press to create the pocket for your burger toppings.
Add your fillings (see recipe ideas below)
Stuffed Classic Bacon Cheese Burger
6 slices bacon, chopped
½ lb mushrooms, chopped
2 tbsp onion, chopped
1 jalapeno pepper, minced
1 ½ cup old cheddar cheese, grated
2 tbsp BBQ sauce
Gently fry bacon in a large fry pan until slightly brown. Drain off the fat, but leave 1 tbsp in the pan. Add the chopped mushrooms, onion and jalapeno pepper. Continue to sauté until the vegetables are brown, but not crispy. Remove from heat and allow to cool. Combine with grated cheese and BBQ sauce. Use 1 tbsp per burger.
Stuffed Mushroom & Swiss Burger
½ sweet onion
100 grams Swiss Cheese – grated
Saute the onions and mushroom in butter or olive oil until soft and caramelized. Remove and let cool. Combine with grated cheese. Use 1 tbsp per burger.
¼ cup Sundried tomato – diced
100 grams goat cheese – crumbled
Bruschetta fresh made or store bought
Combine the goat cheese and sundried tomatoes and divide among the burgers. Finish building the burger and grill. Top with bruschetta, spinach and spread the pesto onto the bun in a thick layer. Use thick cut toasted sour dough bread as an alternative to buns! !
Using a portion of meat, finish building your burger – use the larger red burger mold to complete the patty, and oil the top liberally before inverting onto a cutting board and carefully removing the mold.
Preheat your barbecue to 400° and sear both sides for 3 minutes. Then move the burgers to either the warming rack or, if you have space, the ‘off’ side of you barbecue (Indirect Grilling). By doing so you will handle the burger less, and that makes it more likely to stay in one piece. To ensure burgers are cooked, carefully use a probe thermometer to verify internal temperature:
Beef, Pork, Veal, Lamb: 160°f
Chicken, Turkey: 165°f
When cooked, let your burgers rest for 5 minutes before plating and serving.
Cleaning your grill between grilling sessions is easy. The key is to clean off the debris left on the grates from your last meal. I know that I wouldn’t want my pizza to taste like the fish I grilled last night!
The main thing to do is to preheat your grill on high for 10-15 minutes. This will burn off the food bits that were left on the grates and sides of the bowl. Then brush the grates and bowl clean using a stainless steel grill brush. We have a couple of options that you can check out. For the grates, you will want to try either the T-brush or the bamboo brush. The other brushes that we offer are great for detailed cleaning. You don’t need to wash your grates between grilling sessions, preheating will really clean the grates nicely.
If you used your diffuser plate recently, you can brush off the debris using your grill brush.
Check and empty all ashes and unburnt charcoal from the bowl and ash catcher before you grill. Your charcoal will burn easier, and no burning ash will end up outside the grill.
Now you are ready to fire up your grill again!
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Cooking is faster, easier and a lot more fun when you have the right tools and accessories in your kitchen. Whether you are a novice just beginning to set up your kitchen or a more experienced cook upgrading your current space, here is a handy checklist of items to include.
1. High Quality Knives
A good set of high-carbon stainless steel knives can set you back quite a bit, but it’s a purchase you will never regret. A good, sharp chef’s knife will make quick work of chopping onions, dicing carrots, or mincing celery, while a good carving knife will cut razor-thin slices of meat. If you’re on a budget, an inexpensive stainless steel set is a good choice until you can afford high-carbon stainless steel knives.
While you’re at it, don’t forget a sharpening stone. Stainless steel knives will need sharpening more often.
You will need a blender for everything from smooth, creamy soups and dips to healthy flavourful sauces and smoothies. If you’re short on space, a one-cup blender, hand immersion blender, or food processor will come in very handy.
3. Small Refrigerator
There’s nothing worse than an oversized fridge stuffed with too much food. When you can’t easily see everything in your fridge, you just know that something is going to go bad. Keeping smaller quantities of perishable food means that you can aim for the freshest ingredients for your cooking.
Stainless steel pots with copper bottoms have an inner core made of copper that improves their heat conductivity. They are worth the investment and will last forever. A large, enameled Dutch-oven is great for anything that needs heavy searing followed by gentle cooking in the oven like a pot roast, chili or stew. You should also consider a 12-inch straight-sided sauté pan with a lid, and a large stock pot for big jobs like simmering meat scraps and veggies, along with a few smaller sauce pans.
Every kitchen needs at least three essential skillets: a 7.5 inch all-clad, a 10-inch copper-bottom with a lid, and an enamel-covered cast iron for cooking on the stove and finishing off in the oven.
For lasagnas and casseroles, a large high-quality glazed ceramic casserole baking dish is just the thing. They’re easy to clean and perfect for serving up tableside.
Don’t forget the rimmed baking sheets and cooling racks for everything from reheating frozen French fries to cookie-baking to doubling as a square pizza pan. They are inexpensive, so you will want to keep several of these around.
7. Cutting Boards
You will need several, both wood and plastic. Assign one just for onions and garlic, another only for meats, and another for veggies. That way, there won’t be a risk of transferring bacteria or strong flavours.
8. Instant-Read Thermometer
Even if you are an experienced cook, an instant-read thermometer will take the guesswork out of judging when the steaks on the BBQ or the prime rib roast you’re making for your new neighbourhood friends is cooked to perfection. It’s easy to be multi-tasking and miss setting the timer when the meat goes on. Make sure the thermometer is easy-to-read and shatterproof.
9. Electric Mixer
When it comes to whipping up cream cheese for that cheesecake you’re making for the family reunion, it is essential to use electric beaters. Either a hand mixer or a larger stand mixer will do. The smaller hand mixer takes up less room and is more portable, while the stand mixer needs a dedicated space on your counter.
10. Small Kitchen Accessories
Here are some of the small accessories welcome in a well-equipped kitchen:
- Lemon reamer for juicing lemons
- Micro-plane or hand grater for grating hard cheeses (like parmesan), citrus peel, ginger, etc.
- Tongs for handling all sorts of things like meat, pasta, and salads
- Good-quality vegetable peeler
- Set of wooden spoons for stirring everything from soups, sauces, to cake batter
- Mixing bowls
- Measuring cups and spoons
- Last but not least, the best garlic press you can afford
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- 1 recipe whole wheat pizza dough
- 1 onion, halved lengthwise then thickly sliced
- 2 tablespoons olive oil
- 1 red pepper, cut into large chunks
- barbecue sauce
- pulled pork (Broil King® recipe pulled pork)
- grated Monterey Jack cheese
- Prepare pizza dough according to your favourite recipe, or thaw frozen dough. For ease or last minute preparation, shape the dough into very small (4-5-IN(10-13cm)) individual pizzas, and grill them on a preheated barbecue set to MEDIUM for about 2 minutes per side or until golden. Then let them cool on a wire rack. Stored them in a resealable bag until ready to assemble and cook. The crusts can be prepared to this point one day ahead and left at room temperature, or even weeks ahead and stored in the freezer.
- Heat the olive oil in a 12-IN (30.48cm) skillet, and add the sliced onion. Cook over MEDIUM LOW heat stirring every 4-5 minutes, until golden and sweet, about 1/2 hour to 45 minutes total. Let cool. Meanwhile, grill the red pepper until tender, and set aside to cool. Chop into large diced pieces.
- Up to 3 hours before serving, spread a small amount of barbecue sauce. Scatter with a small amount of pulled pork and caramelized onion, sprinkle with grated Monterey Jack cheese, and top with red peppers. Just before serving, grill until heated through and cheese is bubbling, about 10 minutes at 190°F (88°C)