Ahhh spring at last... don't you love it. Warm air, it finally stays light past 5PM, birds awaken, and the grill fires back up. Not that I ever really stopped using it—but now I can actually eat outside too. Well it had been about a month of Sundays since I had cooked some burgers so I decided to kick this spring off with a couple. I used an old college recipe from the days when the grill was the only piece of culinary equipment I could use. We had a wonderful time enjoying the warm air and eating outside on the back patio. A meal like this makes me realize how much I despise cold weather.
- 1 lb 90% lean ground beef or turkey (I used beef)
- 1/2 of one large onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 2 teaspoons onion powder
- 4 teaspoons pepper (divided)
- 4 teaspoons sea salt (divided)
- 1/4 cup blue cheese crumbles
- burger toppings of your choice
- 2 ears of yellow corn
- 2 teaspoons chili powder
- 1 tablespoon olive oil (or olive oil mister)
- Preheat grill. Combine hamburger meat, 2 table spoons sea salt, 2 tablespoons pepper, garlic power and chopped onion in a large bowl and form hamburger patties according to your desired burger size.
- Rub corn down with olive oil (or mist), then sprinkle chili power, sea salt, and pepper over top.
- Grill burgers for about 3-5 minutes (depending on patty size desired done-ness) per side on a medium-high section of the grill.
- Grill the corn at the same time on a lower heated section of the grill, then move to the hotter section once burgers are close to being done to give the corn that slightly charred look and flavor.
- For the last minute or two top patties with cheese being careful to not let it all roll off into the grill.