Parker County Today July 2016 - Page 100

our taste: RECIPE Stuffed burgers can star at your barbecue Herb Cheese-Stuffed Garlic Burgers Makes 6 servings Ingredients: 2 pounds ground beef chuck, 85% lean 2 tablespoons chopped garlic 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 3 tablespoons herbed garlic cream cheese, such as boursin 6 hamburger buns, split Oil for coating grill grate The Grill Gas: Direct heat, medium-high 425 F to 450 F; clean, oiled grate Charcoal: Direct heat, light ash; 12-by-12-inch charcoal bed (about 3 dozen coals); clean, oiled grate on lowest setting Wood: Direct heat, light ash; 12-by-12-inch bed, 3 to 4 inches deep; clean, oiled grate set 2 inches above the fire JULY 2016 PA R K E R C O U N T Y T O D AY Instructions: 1. Heat the grill as directed. 2. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2-inch thick. 3. Put a portion (about 1-1/2 teaspoons) of cream cheese in the center of each of the 6 patties; top with the remaining patties and press together, taking care to seal the edges 98 NOW SERVING FRESH SUSHI Made Fresh Every Day! ENJOY! 225 East Spring St. Weatherford, TX 76086 817-594-9390 well. Refrigerate the burgers until the grill is ready. 4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 F, s