If you’re looking for some new grilling ideas, check out Australian chef Peter Evans’ new cookbook, “My Grill: Outdoor Cooking Australian Style.” (Welden Owen, $30).
The book offers up 100 high-flavor recipes from all over the globe designed to be thrown on the grill while you hike in the mountains, fish off the coast or sit in the back yard.
Here’s Pete’s s take on the all-American burger. He enjoys it while watching the surf roll in, but the surf is optional.
4 slices aged Cheddar cheese
1 onion, cut into thick slices
4 slices of uncooked bacon
Butter, for the rolls
4 hamburger buns with sesame seeds, halved
Tomato ketchup or barbecue sauce, to serve
8 slices vince-ripened tomato
8 slices cornichons
8 large arugular leaves
1 ¾ pounds ground chuck
2 garlic cloves, crushed
Pinch of red pepper flakes
2 tablespoons chopped, fresh Italian parsley
Pinch of dried oregano
¼ cup finely diced onion
2-4 tablespoons fresh bread crumbs
1 tablespoon Dijon mustard
To make the patties, mix all the ingredients in a large bowl and form into 4 patties.
Set up the outdoor grill for direct-heat cooking over medium-high heat. Place the patties on the grill and cook for 5 minutes, then turn and continue cooking for a couple of minutes until just done. A minute before you finish cooking the patties, lay the cheese slices on the patties and let melt. Remove and set aside to keep warm.
Meanwhile, place a griddle suitable for an outdoor grill on the grill to preheat. Cook the onion on the griddle until golden. Cook the bacon on the griddle to your liking.
Butter the rolls and place, butter side down, on the grill and cook until just golden with a bit of crunch to them. Remove and construct your burger starting with some sauce, the patites and cheese, then the bacon, onion, tomato, cornichons and arugula.