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Burgers with a bang

Before match hits charcoal (or gas, for cheaters) tomorrow, know there's a lot you can do to improve your annual holiday grill out.

With just a few things to keep in mind and some easy recipes, you and the fireworks will be the star of the show.

And, while a few brats, mets and hot dogs can quell the hunger of just about any summer food lover, dazzling your guests at the mercy of a grill can be another matter.

As with any meal, planning and prepping go a long way in allowing the cook to enjoy the event as much as his or her guests.

Which meat do I use?

I like using a combination of chuck and sirloin, both of which make a difference on the grill from regular ground beef.

The experts will tell you to get beef, chuck or sirloin from the butcher. While this may be the best practice when it comes to ground meat — for freshness, taste, assurance of contents and even disease prevention — it may not be the most practical. Do this if you can, but don't fret if it's not feasible; just make sure the burgers are cooked all the way through.

Flavor enhancers?

I like my burgers to taste like more than just meat, especially if they're a particular type of burger. (Even the best filet mignons have a nice spicy crust.) Pizza burgers should have pizza-like ingredients; mushroom burgers should contain things that mesh well with mushrooms, and so on.

Think about what you're serving. Would onions work well with it? How about a little Worcestershire sauce, a packet of dry ranch dressing, A1 Steak Sauce or even horseradish.

Stuffing burgers can be a fun way to add to the taste and give your guests a nice surprise. Form burger patties around bleu, goat or cheddar cheese.

Other do's and don't's

• While forming patties, work with cold meat and cold hands. Having a bowl of water available nearby to dip your hands in after each patty works well.

• Don't overwork the meat. This breaks down fats and makes burgers that are more likely to fall apart.

• Don't salt the meat before cooking because it will draw moisture from the meat. Add salt and pepper just before you drop it on the grill.

• Cook over high heat ... at first. Just like cooking any kind of meat, high heat at first forms a crust that locks flavors in. Once that stage is over (about four to five minutes max), move to medium heat to finish the job.

• Do not flip too often. This destroys the meat, and the patties will be more likely to stick and fall apart. Resist the temptation.

RECIPES:

Black and Bleu cheese burger

1/2 lb ground sirloin

1/2 lb ground chuck

4 tbs cayenne pepper

4 tbs A1 Sauce

1 cup bleu cheese crumbles

1 cup grated or minced white onion

 Mixture of 2 cups flour, plus tablespoon of each salt, pepper, cayenne pepper, garlic powder, onion powder

Onion straws

Onion bun (toasted)

Salt and pepper to taste

Burger patties: Mix equal parts of ground chuck and sirloin with pepper, 1 tablespoon cayenne pepper, grated or chopped onions and A1 Sauce. Form into 1/4-pound patties, forming around 1 to 2 teaspoons of crumbled bleu cheese.

Place in refrigerator for about an hour (this helps the burgers to set up).

Onion straws: Mix flour, rest of Cayenne pepper, ground black pepper, garlic powder and onion powder. Slice onions thinly. Dip in buttermilk. Shake off excess. Dip in flour mixture and shake off excess.

Fry onions in about three cups vegetable oil (more depending on the side of your pan) heated to 375 degrees. Set on plate with towel to dry.

Grill patties over high heat about five minutes on each side, depending on thickness. DO NOT turn too frequently. Move patties off direct heat. Brush on A1, both sides, and return to heat to form a crust on outside.

Grill buttered onion bun; about one minute per side. Dress burger with bleu cheese, bacon and onion straws.

Bacon BBQ cheddar cheese burger

1/2 lb ground sirloin

1/2 lb ground chuck

1/2 lb Hickory bacon

BBQ sauce (mixed in with meat and topped to finish)

1/2 cup shredded or minced onions

Cheddar cheese (sliced or shredded)

1 cup mayo

1 tablespoon Cayenne pepper

1 tablespoon Cumin

Honey bun

Fry bacon. Drain and set aside.

Mix meat with 1/2 cup of BBQ sauce and onions. Form patties. Set in refrigerator for at least an hour.

Mix mayo cayenne and cumin. Return to fridge.

Grill burgers on high heat about five minutes each side, depending on thickness. Move off direct heat and cook another five minutes on each side.

Optional: You may brush the patties with BBQ sauce, but only in the latter stages of cooking, as the sugar in the BBQ sauce can burn quickly.

Grill honey bun spread with butter or mayo. About one minute per side on direct heat.

Place bacon on burger patty while on grill. Add cheddar cheese and allow to melt.

Serve with red onions and dress buns with southwest mayo. Lettuce and tomato are optional.

California-style burger

1/2 lb ground sirloin

1/2 lb ground chuck

1/2 lb Hickory bacon

Guacamole (see below)

1 packet of Hidden Valley Ranch dressing mix

Provolone cheese

Red onion, lettuce, tomato

Onion or wheat bun

Guacamole:

3 avocados, halved, seeded and peeled

1 lime, juiced

1/2 tsp salt

1/2 tsp cumin

1/2 tsp cayenne

1/2 medium onion, diced or shredded

2 Roma tomatoes, seeded and diced

1 clove garlic, minced

(Makes about 1-1 1/2 cups)

Mix meat with dressing packet (more increases intensity of ranch taste). Minced or shredded onions are optional. Grill.

Assemble burger with guacamole, bacon, cheese, red onion, lettuce, tomato.

Pizza Burger

1/2 lb ground sirloin

1/2 lb ground chuck

Marinara sauce:

1 tbs Oregano

1 tbs Thyme

2 tbs extra virgin olive oil

1 Vidalia onion, sliced

2 green peppers, sliced

Provolone cheese

Regular bun

Mix meat with oregano and thyme. Form patties and place in refrigerator for at least an hour.

Heat the oil in a shallow pan. Grill over medium high heat the onions and peppers until peppers are limp and onions are translucent. Salt and pepper to taste. Turn heat down to low to medium low and sauté for at another 1/2 hour.

Grill the patties until medium rare. Remove from direct heat.

Add marinara, top with onions and peppers and top with provolone cheese. Continue grilling until cheese is melted. Toast buns and assemble.

Optional: Soften three tablespoons of butter and mix with 1 tablespoon of garlic and/or onion powder. Brush on buns prior to grilling.

Mushroom Cheese Burger

1/2 lb ground sirloin

1/2 lb ground chuck

2 tbs Worcestershire sauce

Mushrooms: baby bellas (one package)

3 tbs butter

3 tbs all purpose flour

2 cups beef broth

Swiss or Asiago cheese

Onion Buns

Optional: caramelized onions

Mix meat with Worcestershire sauce, form and set in refrigerator for at least one hour.

Melt butter in pan. Add flour and mix continuously until mixture becomes a golden brown. Add beef broth. Stir and bring to boil. Reduce about 1/3. Add mushrooms. Stew until very tender.

Cook patties until medium rare. Remove from direct heat. Add mushrooms (caramelized onions are at this time are optional). Add cheese and cook till melted.

Toast buns. Plate.

OPTIONAL SIDE

Onion Rings

1 cup all purpose flour plus extra for dusting

1 cup of beer (Try Sapporo, Fosters or Red Devil Ale)

2 Vidalia onions, peeled and cut crosswise 1/3-inch thick and separated into rings

Vegetable oil for deep frying

Mix 1 cup of flour and beer. Let it rest, covered, for 1 hour in the refrigerator.

Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter. Working in batches, fry the onion rings in 2 inches of preheated 375-degree oil until they are golden, turning as needed. Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.