|It’s a cup…it’s a hamburger…
Yipee Skipee!!! Summer is finally here!!! Wahoo!! I don’t know about you, but I could eat grilled hot dogs and grilled hamburgers nearly every day. I say nearly because of the law of diminishing returns (it’s the geek in me…sorry) where the first hot dog is incredible, the second also incredible, the third…not so much, and the fourth…must—finish—the—hot–dog, and after that…well you get the point. Regardless, summer barbecue is awesome and I’m always looking for new and fun ways to serve grilled foods to my family – especially since I really do grill year round (we love it thatmuch!). This week I had a thought. What if we grilled something that could act as a container for something else, like salsa or guacamole? What if that something were a Grilled Hamburger Cup???!!! It’s a grilled hamburger (YUM!) but you have a ready-made holder for your favorite toppings and no bun! I figured that just poking a hole in the meat probably wouldn’t hold the hole shape, so I covered a small medicine dispensing cup with foil and made the hole with that. Then I left the cup shaped foil in the burger to maintain the hole shape while grilling. What do you know, it actually worked!! They were amazing right off the grill with homemade guacamole. We also had them filled with salsa, salsa and guacamole together, and the boys filled them with a little barbecue sauce lake. I even popped a whole small salad potato into a few of them. They were deemed a rousing success! They were super-fast to make and best of all – they were grilled!! It’s all good!
For more super summertime and July 4th recipes check out my article on aish.com !
Grilled Hamburger Cups
- 2 pounds of ground beef
- 4"x4" aluminum foil squares
- Halved salad potatoes (optional)
Your favorite hamburger toppings
- Grilled Hot Dogs
- Grilled Onions
- Barbecue sauce
- Israeli Salad
- Make baseball size balls out of the beef
- Poking a hole in the meat ball with your thumb
- Press the cup into the meat ball, then remove the cup but leave in the foil
- Repeat with the rest of the meat. (You can even use a half of a salad potato!)
- Toss 'em on a hot grill for 10-15 minutes until mostly cooked through.
- Then flip them over and grill for another 5.
- Remove them from the grill then let them rest for 10 minutes...
- Serve warm with your favorites!!!
- Great for the GFE (gluten-free eater)
Recipe is property of Sharon Matten, KosherEveryday.com
KosherEveryday is one of the finalists for the
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