Preparation:
Prepare a wood or charcoal fire and let it burn down to embers.
In a large mixing bowl season Angus beef with salt and pepper. Refrigerate until ready to use.
When ready to use, form into 1-inch thick disks.
Grill for five minutes on each side for medium-rare. During the last five minutes top with cheddar cheese.
When finished grilling, on one half of the roll place the burger and top with baby red-oak lettuce, poblano peppers, vinaigrette and pickled red onions.
Serve immediately.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3602 |
