Fire Up the Grill
It’s burger time!
July is National Grilling Month, and what better way to celebrate than to let the aroma of the all-American burger waft through the neighborhood? Sure, you can find this classic at a drive-through or fast-food joint near you, but it’s best when that burger meets a grill.
A column about grilling would be the ideal time to include a scratch and sniff card sharing the char-grilled scent. Thankfully, that delightful smell is available all summer long at Dehler Park when the Billings Mustangs hit the baseball field.
At the corner of the ballpark, Curt Prchal’s crew is working the grill, crafting the legendary ’Stang Burger. He shared not one but two recipes for you to enjoy on your own grill. It’s a masterpiece that Curt says you can make at home, but it doesn’t taste quite the same without a baseball game wrapped around it.
Stepping away from the ballpark, the grill does wonderful things to my Asian Burger, topped with grilled pineapple. And you can add some “zhuzh” to a grilled burger with Salad Burger, a recipe from my childhood.
Whether it’s a charcoal or a gas grill or even a campfire, fire up the grill for your family and enjoy the mouth-watering goodness of a flame-grilled burger.
Enjoy!
’STANG BURGER, serves one
From Curt Prchal, concessions for the Billings Mustangs (recipe circa 1994)
- 6 ounces Certified Angus ground chuck burger patty
- 2 ounces, sliced smoked brisket
- Slice of cheddar or pepper jack cheese
- Toasted hamburger bun
- Salt and pepper
Grill the ground chuck patty to your taste. We use a water bath pan underneath
to keep the patty “thick and juicy” throughout. Add salt and pepper to taste. Slightly sizzle the strips of sliced brisket and use to top the patty. Add your choice of cheese and finish by toasting the bun to perfection. Garnish with your favorite sauce and enjoy.
K-ZONE BURGER, serves one
Recipe from Curt Prchal
- 6 ounces Certified Angus ground chuck patty
- 3 ounces pulled pork
- Slice of cheddar or pepper jack cheese
- Toasted hamburger bun
- Salt and pepper
- Grill the ground chuck patty to your taste. Again, we use a water bath pan underneath. Add salt and pepper to taste. Top the patty with the pulled pork and with your choice of cheese. Finish by toasting the bun to perfection. Top with your favorite sauce. We suggest a smoky barbecue.
ASIAN BURGER, serves 6
- 1.5 pounds ground beef
- 1½ t. cornstarch
- ¼ c. pineapple juice
- 1 t. freshly grated ginger
- 1/8 t. garlic powder
- ½ c. soy sauce
- 1 8-ounce can sliced pineapple
- Hamburger buns
Shape beef into six patties. Mix cornstarch with pineapple juice. Add ginger, garlic and soy sauce. Simmer over low heat, stirring constantly until thickened. Reserve some sauce for after grilling. Brush patties generously with the sauce and grill until desired doneness. Grill the pineapple slices until they show light grill marks. Toast buns if desired. Brush the grilled burgers with remaining sauce and top with grilled pineapple slice.
SALAD BURGERS
- ¼ c. apple cider vinegar
- 2 T. sugar
- 1 t. kosher salt
- 1/8 t. freshly ground black pepper
- chopped onions
- 1 tomato diced, about 1 cup
- Half an unpared cucumber, sliced paper thin, about 1 cup
- ¼ c. chopped sweet pickle or sweet pickle relish
Mix the vinegar, ¼ cup water, sugar, kosher salt, and the ground pepper in a bowl. Add the chopped onion, diced tomato, and sliced cucumber. Cover and refrigerate for one to two hours. Before serving, drain the vegetables and mix in the chopped sweet pickle. This relish like topping is great on top of grilled burgers or in the middle and on top of a double burger. Recipe will keep for three days refrigerated.
