The weekend is just about here, so a lot of people will be firing up their grills. And I’ll bet many of them have burgers on their minds.
With that in mind, here’s a burger recipe that’s sure to make to have family and guests talking after they’ve tried it.
It’s called the Love Burger, named after Tim Love, whose Fort Worth, Texas, restaurants include The Lonesome Dover Western Bistro and a burger joint called The Love Shack. It’s one of 20 burgers that The Associated Press is featuring in a summer series.
It took Love more than five months to create this burger, which is a 50-50 mix of prime sirloin and prime brisket that’s smothered with a "Love Sauce" that contains bread and butter pickles and a rub mixture.
10 ounces sirloin steak tips
10 ounces beef brisket, trimmed of fat and cut into small chunks
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 hamburger buns
4 slices American cheese
Shredded iceberg lettuce
2 large tomatoes, sliced
Bread and butter pickles
Love Sauce (recipe follows)
In a food processor, combine the sirloin and brisket. Pulse until ground. Transfer the meat to a large bowl. Add the salt and pepper, then gently mix. Divide the meat and form into 4 equal patties.
Heat a grill to medium-high. Lightly oil the grates.
Lightly toast the hamburger buns, then set aside.
Grill the patties for 2½ minutes per side for medium. During the final minute of grilling, top each burger with a slice of cheese.
To assemble the burgers, top each bun bottom with a burger, lettuce, tomato slices and pickles. Spread a generous amount of Love Sauce over the top half of the bun, then set it over the burger.
Yield: Serves 4.
Approximate nutrition analysis per serving: 738 calories, 405 calories from fat, 45 grams fat (13 grams saturated, no trans), 115 milligrams cholesterol, 33 grams carbohydrates, 47 grams protein, 2 grams fiber, 2,043 milligrams sodium.
½ fresh serrano chili
¼ cup bread and butter pickle chips
½ cup mayonnaise
¼ cup ketchup
Splash white vinegar
1½ tablespoons game rub spice blend (see recipe follows)
In a food processor, combine the chili and pickles. Pulse until finely chopped. Add the remaining ingredients and pulse until well mixed. Set aside.
Yield: 1 cup.
2 tablespoons chili powder
2 tablespoons kosher salt
¾ teaspoon ground black pepper
½ tablespoon ground cumin
¼ tablespoon dried rosemary
¼ tablespoon dried thyme
¼ tablespoon garlic powder
In a small bowl, mix together all ingredients.
Yield: ¼ cup.