Grilled Monterey Burger Melt With Red Peppers And Onions Rsc Food

GRILLED RED ONION BURGERS

Steps:

• Heat grill to medium heat.
• Mix ground beef, A.1., mustard and garlic just until blended; shape into 4 (1/2-inch-thick) patties.
• Place meat patties and onion slices on grill grate. Grill 5 to 6 min. on each side or until burgers are done (160°F) and onions are tender. Remove onions from grill. Top burgers with Singles pieces; grill 1 min. or until melted. Meanwhile, toast cut sides of buns on grill.
• Spread buns with mayo; fill with lettuce, tomatoes, cheeseburgers and onions.

GRILLED MONTEREY BURGER MELT WITH RED PEPPERS AND ONIONS #RSC

Steps:

• Tear off a 20 inch piece of Reynolds Wrap Foil. Roll into a ball. Clean the grates of an outdoor grill with the tin foil ball. Turn the grill on. While it is preheating, prepare all the other ingredients.
• Saute ground beef, breaking up with a wooden spoon until no longer pink. Cover a small plate with Reynolds Wrap Foil. Put a metal colander on top and drain the grease from the cooked ground beef. Return the meat to the pan. When the drained grease cools completely, wrap in the Reynolds Wrap Foil and discard.
• In a small bowl, combine the chili sauce, worcestershire sauce, steak sauce, red wine vinegar, brown sugar and water. Pour the chili sauce mixture in the ground beef and combine. Cover and set aside until ready to use.
• When the grill is ready, brush both sides of red pepper and onion with oil. Season with salt and pepper.
• Place on grill, skin side down for five minutes. Turn and continue cooking another 5 minutes, or until red pepper is charred and onion has grill marks and is soft. Remove vegetables from grill and wrap in Reynolds Wrap Foil for 15 minutes. When cool enough to handle, remove black char from pepper and cut pepper and onion is long strips. Add to ground beef mixture.
• In a medium sauté pan, melt the butter and cream cheese. Wisk in flour. Slowly add heavy cream and milk. Wisk until the mixture begins to bubble. Remove from heat and stir in Monterey Jack Cheese until melted. Season with nutmeg, if using and a pinch of salt and pepper to taste. Remove from heat, cover and set aside.
• Brush one side of all the rye bread with oil. Put on grill for 2 minutes or until you see grill marks (this can happen very fast depending how hot your grill is so watch it carefully). Remove from grill.
• To assemble sandwiches:.
• Lay slices of rye bread on work surface, grill side down. Spread dijon mustard on the side facing up.
• Divide ground beef evenly on ½ of the bread slices. Pour cheese sauce over ground beef to cover. Top with other piece of bread. Wrap each sandwich in Reynolds Wrap Foil for 10-15 minutes so all the flavors can come together. If you are not serving right away, the sandwiches can be kept warm by returning to a low grill or put on a cookie sheet in a 300 degree oven. Enjoy!
• Cooking Tip.
• Each of the preparation steps can be done earlier in the day to save time. Just wrap each item separately in Reynolds Wrap Foil and refrigerate. Reheat before assembling sandwiches (1 TBL of heavy cream can be added to cheese sauce to thin out if necessary).

GRILLED PATTY MELTS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pat out three 1/3-pound hamburger patties, pressing each patty down with your index and middle fingers to get a nice, flat burger instead of a ball. Season patties on both sides with salt and pepper.
• Cook on the preheated grill until no longer pink in the centers, 10 to 12 minutes, flipping halfway. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Meanwhile, melt butter in a saucepan over low heat. Increase heat to medium-low, add onion, and saute until tender, 5 to 7 minutes.
• Place 3 slices of bread on the grill. Top each with a slice of American cheese, a cooked patty, sauteed onions, a slice of Swiss cheese, and the remaining bread. Grill sandwiches until cheese melts, about 1 minute per side.

MONTEREY JACK BURGERS

Steps:

• Combine shredded cheese, pepper sauce, ground beef, chopped onion, and salt and pepper.
• Mix well, let stand for about 10 minutes and then shape into 8 burgers.
• Grill for about 5 to 6 minutes per side or to desired doneness.
• Brush inside of buns with butter and place cut side down on grill to brown very lightly.
• Serve burgers on warm buns with your favorite toppings.

GRILLED BURGERS WITH ROQUEFORT MAYONNAISE AND BARBECUED RED ONIONS

Steps:

• Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
• Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops.