Need your best grilled drumstick and burger recipes!

[Luv to Cook]

Hi Everyone,

My DH and another friend are competing in an Iron Chef style cookout on the grill tomorrow. He needs to make a chicken drumstick dish, as well as a ground beef burgers. Any of your tried and true recipes for either of these would be greatly appreciated!

TIA!!!

Anita

[crazycook]

Hi Luv to Cook :)

These burgers are a very tasty, tried and true recipe. We're mushroom lovers so this recipe suits us just fine as the mushrooms are mixed into the patties. Enjoy!

Anna :)

BARBECUED MUSHROOM BURGERS

2 tblsp. butter or margarine(I use the butter)
1 2/3 cups chopped mushrooms(about 6 oz.--I use a
bit more and prefer shiitake-yummy!)
1 small onion, finely chopped
1 lb. medium ground beef
1/4 cup fine dry breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1/2 tsp. dried oregano
1/4 tsp. salt(or to taste--remember parmesan is a bit
salty)
fresh ground black pepper to taste

In a frying pan melt butter over med.-high heat. Sauté mushrooms and onions(If adding the additional seasonings and wine as mentioned below, do so and reduce down and it takes longer than the 2 minutes for the addition) for 2 minutes; cool slightly. In a large bowl combine remaining ingredients and stir in mushroom mixture, mixing well. Form into 4 patties. Grill over medium coals for 6 to 8 minutes on each side or until desired doneness. Serve on hamburger buns, topped with your favourite fixings. Makes 4 servings.

Note: When I cook the mushrooms, I add s&p to taste, a finely minced garlic clove or two and paprika and saute them until they start to soften. Add the onions at this point and saute until they start to wilt. I then add a splash or two of white wine and continue cooking the mushrooms and onions until they've absorbed the wine and are darker in colour. This gives the whole dish an added flavour kick.

Good Luck to you and your Iron Chef hubby! Let us know which recipes win him the Supreme Iron Chef title. :)

[SoCal]

Hope I'm not too late Anita. The recipes for the burgers were printed in our local newspaper. I haven't tried them but my boss tried the first recipe and loved them.


Crilled Burgers with Garlic, Chipotles and Green Onion

The Best Recipe: Grilling and Barbeque by the editors of Cook's Illustrated magazine.

3 medium garlic cloves, unpeeled
1 1/2 lb 100% ground chuck
1 tablespoon minced chipotle chili in adobo sauce
2 tablespoons minced green onion
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable Oil for oiling grill rack

1. Toast unpeeled garlic in small, dry skillet over medium heat, shaking pan occasionally, until cloves are fragrant and color deepens slightly, about 8 minutes. When cool enough to handle, skin and mince garlic. Cool.

2. In large bowl, break up chuck to increase surface area for seasoning. Add minced garlic, chipotle, green onion, salt and pepper. Toss lightly with clean hands (Duh!). Divide meat into 4 equal porions, gently forming patties about 4 1/2 inches across, about 3/4-inch thick. Press center of patty down with your fingertips until about 1/2-inch thick, thus creating a well in center.

3. Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill burgers, uncovered and without pressing down on them, turning once, until desired doneness.

Here is another one from the same newspaper article:

Mexicali Burgers
Source: Favorite Brand Name Grilling

1 lb ground chuck
1/2 cup prepared salsa
1/3 cup crushed tortilla chips
3 tablespoons cilantro
2 tablespoon finely chopped onion
1 teaspoon ground cumin
Optional for serving: 4 slices Monteray Jack cheese and/or guacamole

1. In large bowl, combine beef, salsa, tortilla chips, cilantro, onion and cumin. Gently mix with clean hands (Duh, again!). Divide meat into 4 burgers.

2. Cook on preheated grill to desired doneness.


Oh, and here is a recipe for marinated chicken my mom used to make.

Marinated Chicken

1/4 cup Ketchup
2-3 tablespoons lemon juice
2 tablespoons soy sauce (low-sodium is fine)
1/4 cup (yikes) salad oil (I use canola)
1/2 teaspoon Accent
Garlic Powder to taste

Combine all ingredients in a large bowl. Slash chicken skin through to meat (think Gail's Psycho Chicken here!). Add to mixture in bowl and marinade for 2 hours (or more). The recipe said to marinate at room temperature, which my mom always did and I'm still here ;) , but I put in fridge.

You'll just have to eye-ball how many chicken pieces. When I've made this I've used only 3-4 boneless/skinless breasts so you may want to double the recipe.

Grill as usual and baste last 15 minutes with any additional sauce.

I have to say, Anna's recipe looks great so Good Luck with whatever you make! Let us know how it turns out.

Excuse any spelling errors...please. !:o

[Roff]

I have only used this on chicken thighs, but it would be great on any chicken. Rub the pieces with a mixture of kosher salt, ground black pepper, and cardamom (ground cardamom bottled if that is all you can get, but if you go through the trouble of removing the cardamom seed from a pod and the grinding them, its fantastic.) I would remove the skin from the legs or thighs so the rub is right on the meat. Sear on a hot fire for a minute or so, and then cook over a cooler place on the grill for about 20 minutes. I use only real charcoal so I don't know the time for a gas grill.

[Luv to Cook]

Thanks everyone for your help! They all sound so good! So Cal, I think we may go the southwest/tex mex route so that sounds great. I am going to copy everyone's recipes and pass them to my DH.

Keep em coming!

Thanks so much!

Anita

[Donna P]

I make these every year for my 4th of July party and everyone loves them. The meat falls off the bone:

for 60 drumsticks

1 bottle Allegro Cajun Style Marinade
Fill empty Allegro bottle with lemon juice

Marinate chicken drumsticks in the allegro/lemon marinade overnight

smoke drumsticks 4-6 hours