Ingredients: 1 1/2 tablespoons Cognac, 2 teaspoons Dijon mustard, 1 tablespoon minced fresh chives, 1 1/2 pounds 80 percent lean ground chuck, 1 teaspoon table salt, 1/2 teaspoon ground black pepper, vegetable oil for oiling grill rack, 4 buns and desired topppings. Directions: 1. Mix cognac, Dijon mustard, and chives in small bowl and set aside. 2. Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal and burn until coals are completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, position grill rack above the coals, and heat until medium-hot (you can hold your hand 5 inches above grill surface for no longer than 3 or 4 seconds). 3. Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle cognac mixture, salt, and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four portions. Gently toss one portion of meat back and forth between hands to form loose ball. Place ball into BurgerMate and form to patty. 4. Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip burgers with metal barbecue spatula; continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium. Serve immediately. 5. For Gas Grill: In Step 2, turn all burners on gas grill to high, close lid, and heat until very hot, 10 to 15 minutes. Follow Step 3 as written. Follow Step 4 as written, except grill patties 3 minutes per side for rare, 3 minutes on the first side and 3 1/2 minutes on the second side for medium-rare, or 3 minutes on the first side and 4 minutes on second side for medium. |
