The Perfect Burger

Grilling season is well under way, and nobody knows this better than the millions of backyard barbecuers across the country. And with Father’s Day just around the corner, you can be sure that grills will be getting a good workout in the next few days.

As most will agree, there is nothing better than a nice burger the grill. And with that in mind, here’s a burger recipe from the “Good Housekeeping Grilling” cookbook that’s available now through the end of June for $5 from Kohl’s Department Stores. (The cookbook can be purchased at all Kohl’s stores or online at kohls.com.)

The cookbook deal is part of the company’s Kohl’s Cares cause merchandise program, which gives 100 percent of the net profit from the sale of featured books to plush toys to benefit kids’ health and education initiatives in communities nationwide. Since the program’s inception more than 10 years ago, Kohl’s has raised more than $208 million to help kids.

The Perfect Burger
4 12-inch bamboo skewers
1¼ pounds ground beef chuck
½ teaspoon coarsely ground black pepper
1 teaspoon salt
1 large sweet onion (12 ounces), such as Vidalia or Maui, cut into ½-inch-thick rounds
4 hamburger buns, split
4 green-leaf lettuce leaves
2 ripe medium tomatoes (6 to 8 ounces each), thinly sliced
Soak skewers in hot water to cover at least 20 minutes. Meanwhile, prepare outdoor grill for covered direct grilling over medium heat, or preheat ridged grill pan over medium heat until very hot.
Shape ground beef into 4 ¾-inch-thick patties. Sprinkle pepper and ¾ teaspoon salt on both sides of patties. Thread 1 skewer through the center of each onion slice. Sprinkle onion with remaining ¼ teaspoon salt.
Place burgers and onion on hot grill; cook 8 to 10 minutes for medium or to desired doneness, turning over once. Onion should be browned and tender. About 1 minute before the burgers are done, add buns, cut sides down, to grill. Grill just until toasted. Serve burgers on buns with lettuce, tomato, and onion.
Yield: 4 burgers.
Note: This recipes is reprinted with permission from “The Good Housekeeping Grilling” cookbook (copyright 2011) by Hearst Books, an imprint of Sterling Publishing.

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