LITTLE ROCK — Perhaps not for the burger purist, these are fine examples of what a little sweetness and crunch can do for ground beef.
Toasted Pecan Burgers
1 pound ground chuck
1 /4 cup finely chopped red onion
1 /4 cup chopped pecans, toasted (in a nonstick skillet for a few minutes over low heat, until fragrant)
1 tablespoon finely chopped green bell pepper
3 tablespoons prepared barbecue sauce
2 tablespoons barbecue seasoning or rub
Combine all ingredients in a medium bowl. Shape into four firm, thick patties. (The patties may be prepared earlier in the day; refrigerate until ready to use.)
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to high, then turn it to medium or medium-low,depending on your grill. If using a charcoal grill, light the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate with nonstick spray oil.
Grill the burgers over direct medium heat for 7 to 10 minutes, turning them once, until they reach an internal temperature of 160 degrees. Serve hot.
Makes 4 servings.
Adapted from The Stubb's Bar-B-Q Cookbook by Kate Heyhoe (Wiley, 2007)
Food, Pages 56 on 10/24/2007