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July 04, 2017

A Perfect Grilled Burger

If you want a burger that has great texture, tastes delicious and keeps it shape try these few simple tips.

  • Use ground beef with enough fat content, at least 20%
  • Don't over work when mixing, this toughens the meat
  • Form burger and press into the middle making a serious indention or even a hole.

    In the UT Culinary Institute Community Cooking Class Chef Joseph used two salad plates to form the burger. Turn one plate upside down, place round ball of mixed meat mixture, about 1/3 pound (more or less depending on how thick you want your burger), then press down to form patty with second plate, bottom side down on top of the burger.

  • Make sure grill is clean, can use a little oil to help prevent sticking
  • Grill on high heat
  • Resist the urge to flip the burger too soon. It will stick
  • Only flip once
  • Keep formed burgers very cold until ready to cook. You can even put them in the freeze
  • Let the burger rest about 5 minutes.

    To enhance flavor and create a tender, moist burger follow this recipe.

    Serves 3-4


    1 pound 80/20 ground beef
    2 tablespoons mustard
    1/4 cup ketchup
    Kosher salt and freshly cracked black pepper to taste
    Other Seasoning you like, like Cajun spices, Steak seasoning, or garlic rub
    Toppings of choice: cheese, grilled onion, lettuce, tomato


    In a bowl, mix gently the ground beef with mustard, ketchup and salt and pepper. Form hamburger patties and press into center to make deep indention. This keeps the burger from becoming egg shaped and thick in the center. Season with additional seasoning of choice.

    Cook on high heat until bottom side is completely browned and slightly charred. Flip burger and cook until desired degree of doneness. Add any cheese about 1-2 minutes before removing from grill. Allow burger to rest about 5 minutes before assembling.

    Posted by terri at 11:56 PM | Comments (0)

    July 02, 2017

    Grilled Romaine Caesar Salad

    Using all prepared commercial ingredients make this a pretty simple salad to make. The only effort you have to put into it is to grill the romaine lettuce. Not that hard and so worth the effort! It is one of my favorite salads.

    Serves 4-6 (depending on if served as side salad or dinner salad)


    1 head romaine lettuce, wash, dry and cut in half
    Enough olive oil for brushing both the cut side and front side
    Salt and pepper to taste
    1 bottle Caesar Dressing
    2 cups croutons or more
    ½ -1 cup shredded Parmesan Cheese (use as much as you like)


    Brush lettuce with oil on cut side and front side. Season with salt and pepper. Prepare grill and grill romaine on medium heat until slightly charred on both sides.

    Remove from grill and tear into bite size pieces. In a large bowl, mix romaine with dressing, croutons and cheese. Add as much of each ingredient as you want. Like more dressing add more. Enjoy.

    Posted by terri at 05:27 AM | Comments (0)

    Grilled Mexican Corn

    You can use a gas grill or charcoal. I prefer charcoal when grilling but if you are only doing a few ears of corn, the gas grill will save a little time.

    Serves 4


    4 ears corn
    1/4 cup melted butter
    1/4 cup mayonnaise
    1/2 cup grated cotija cheese
    4 wedges lime (optional)


    Soak corn in husk under cold water for at least 1 hour before cooking.

    Preheat an outdoor grill for medium-high heat.

    Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.

    Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

    Posted by terri at 05:14 AM | Comments (0)

    Grilled Gourmet Hot Dog

    Even a hot dog can be turned into something special. And it is so simple you won't believe it.

    Serves 8


    8 Ball Park Signature Seasoned beef hotdogs
    8 slices good quality bacon
    8 hot dog buns
    8 toothpicks

    Optional ingredients for finishing the hotdogs:

    Grilled onions
    Any cheese that you like


    Wrap hotdog with bacon beginning at the top and twisting it around the length of the hotdog. Secure at both ends with 1/2 a toothpick. Grill on medium high grill until bacon is cooked. At that point the hotdog will have also cooked through.

    Place this gourmet hotdog in a warmed bun and serve with your favorite toppings.

    Posted by terri at 04:59 AM | Comments (0)

    Rolled and Stuffed Flank steak

    This flank steak was stuffed with an Italian flare but you could make it your own by creating a Mexican or Asian version or even a meat lover's version. It is wrapped in foil and cooked on the grill giving it a nice smoky flavor.
    The steak can be seasoned with just about anything you like, starting with salt and pepper, a commercial steak seasoning, a Cajun rub, or even a dried herb blend.

    To see additional pictures refer to the June 29, 2017 Grilling class

    Rolled Flank Steak


    1 (2 pound) beef flank steak
    1/4 cup balsamic vinegar
    1/2 cup olive oil
    2 teaspoons steak seasoning
    8 ounces thinly sliced provolone cheese
    8 slices of salami
    1/2 cup fresh spinach leaves
    1/2 cup sliced crimini mushrooms
    1/2 red bell pepper, roasted, peeled, seeded and cut into strips


    Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)

    Mix the balsamic vinegar, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.

    Sauté sliced mushrooms & spinach with oil, until soft and dry

    Preheat grill to medium heat.

    Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the salami, red pepper, and spinach/mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat.

    Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.

    Wrap entire roll in foil, sealing off ends. Roast one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the grill and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

    Posted by terri at 04:32 AM | Comments (0)

    Grilling Class

    Grilling can be for everyone! In this hands on grilling class we learned how to:

  • Make the perfect burger
  • Turn a hot dog into a gourmet delight
  • Stuff and roll an incredibly delicious flank steak
  • Grill vegetables even Romaine lettuce

    Okay Guys, what's in the seasoning?

    Stuffed and rolled Flank Steak

    The ladies are rocking and rolling

    This is serious prep work. Watch how it's done

    Even Chef Joseph gets in on the fun showing them exactly how it is done

    For more recipes from this class:

    Grilled Mexican Corn

    Grilled Hamburger

    Grilled Gourmet Hotdog

    Grilled Romaine Caesar Salad

    We also had a wonderful grilled peach with honey and vanilla bean ice cream. Simply slice the peach in half, remove the pit. Keep the peel on to help keep the shape. Grill on medium high heat about 4-5 minutes- cut side down, careful not to burn. Drizzle with local honey and serve with ice cream.

    It was a very warm night out by the grills but we did take time to enjoy the beautiful scenery along the Tennessee River. Everyone came away with perfect burgers, perfectly grilled vegetables and a picture perfect flank steak that tasted as good as it looked.

    Posted by terri at 04:03 AM | Comments (0)