Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. FOR SERVING: To build the burgers, start on the bottom buns and build up.
SUNNY ANDERSON FAVORITE RECIPES TV
Sign up for Us Weekly's free, daily newsletter and never miss breaking news or exclusive stories about your favorite celebrities, TV shows and more!ĥ. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Place over the direct heat of the grill and cook until they release, about 4 minutes. Press or form each ball of beef into a patty slightly larger than the circumference of the buns. TO GRILL AND GLAZE: Heat the grill to 400 degrees.Ĥ. FOR THE GLAZE: In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeño. Cover and let rest at room temperature for 2 hours.Ģ. Divide into four equal parts and make into balls. The goal is to blend but not over-mix the beef. Get the recipe: Gingery Beef Lettuce Wraps. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. Sunny Anderson is the host of the Food Networks Cooking for Real and the author of Sunnys Kitchen, out September 2013. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. ¼ cup fresh Italian parsley, roughly choppedĢ scallions, white and green parts, finely choppedġ jalapeño, finely chopped, seeds includedĤ hamburger buns, warmed in foil over the indirect heat of the grill for 15 minutesĤ handfuls jalapeño-flavored kettle chipsĢ avocados, mashed and seasoned with saltġ. FOR THE PATTY: In a large bowl, add the beef and gently break it up, so it isn’t in one big lump.
Courtesy of Food Networkġ ½ lbs ground chuck (80 percent meat, 20 percent fat)
Sunny Anderson’s Spicy Green Goddess Burger.
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