Food Network Magazine - (08)August 2020

BLOODY MARY KETCHUP

Mix ¾ cup ketchup, ¼ cup

horseradish, 2 teaspoons

hot sauce, 1 teaspoon

celery salt and ½ teaspoon

Worcestershire sauce.

SPICY PEANUT KETCHUP

Mix ¾ cup ketchup, ⅓ cup

peanut butter, the juice of 1 lime,

1 tablespoon harissa or other

chile paste and ¼ teaspoon

each ground coriander, smoked

paprika, cinnamon and cayenne.

PEPPERCORN-SHALLOT MAYO

Mix ¾ cup mayonnaise, 1 chopped

shallot, 1 tablespoon each cracked

mixed peppercorns and chopped

tarragon, the juice of ½ lemon and

salt to taste.

FIVE-SPICE KETCHUP

Mix 1 cup ketchup, the juice

of 1 lime and 2 teaspoons

five-spice powder. Season

with salt and pepper.

GINGER-MISO MAYO

Mix ¾ cup mayonnaise,

2 tablespoons miso paste,

1 tablespoon grated fresh ginger

and 2 teaspoons honey.

MAKES: 4

1½

pepper

8

4

1.

each patty to make a ½-inch-deep

indentation (this prevents the patties

from bulging as they cook). Season

the patties with salt and pepper.

2.Lightly oil the grill grates. Grill

the patties indentation-side up

and cover to melt.

3.

burgers on the buns.

l SERVES: 4

SRIRACHA MAYO

Mix ½ cup mayonnaise

and ¼ cup each Sriracha

and relish.

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 103

OPPOSITE: DAVID MALOSH. BURGER AND HOT DOG: RYAN DAUSCH. KETCHUP AND MAYO: LEVI BROWN.

GRILLED BURGERS

ACTIVE: 25 min I TOTAL: 25 min

pounds ground beef chuck

Kosher salt and freshly ground

Vegetable oil, for the grill

slices American or

cheddar cheese (optional)

soft hamburger buns

Preheat a grill to medium high.

Divide the beef into four 6-ounce

portions. Gather each into a ball,

then gently flatten into a 4~-inch­

wide patty about % inch thick (be

careful not to overwork the meat).

Press your thumb into the center of

until they are marked and release

easily from the grill, about 4 minutes.

Flip and cook until slightly firm,

3 more minutes for medium

doneness. For cheeseburgers, top

each patty with 2 slices cheese

during the last minute of cooking

Transfer the burgers to a plate

and let rest 5 minutes so the juices

redistribute. Toast the buns on

the grill, 30 seconds. Serve the

GRILLED HOT DOGS

ACTIVE: 20 min I TOTAL: 20 min

Vegetable oil, for the grill

4 hot dogs

Barbecue sauce, for brushing

4 hot dog buns

1. Preheat a grill to medium. Lightly oil the grill grates.


2. Grill the hot dogs, t urning, until lightly charred in
   spots, 5 to 7 minutes, brushing w ith barbecue sauce
   during the last minute of cooking.
   3. Toast the buns on the grill, about 30 seconds.
   Serve the hot dogs on the buns.

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