Classic Bacon Cheeseburger

Weber Classic Bacon Cheeseburger
WEBER GRILL RECIPE INGREDIENTS

• 6 slices bacon
• 2 pounds ground chuck (80% lean)
• Kosher salt
• Freshly ground black pepper
• 6 thin slices extra-sharp Cheddar cheese
• 6 hamburger buns
• 6 crisp lettuce leaves
• 6 slices ripe tomato
• Ketchup, optional
• Mustard, optional

WEBER GRILL RECIPE INSTRUCTIONS
1. In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon onto paper towels to drain.

2. Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

3. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once. Top each burger with a slice of cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over direct medium heat until lightly toasted.

4. Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo Steaks with Grilled Mushroom and Garlic Gravy
WEBER GRILL RECIPE INGREDIENTS
Paste

• 4 teaspoons soy sauce
• 2 teaspoons peanut oil
• 1 teaspoon freshly ground pepper
• 1 teaspoon cardamom
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 4 buffalo strip steaks, about 10 ounces each

Gravy

• 2 portabello mushrooms, about 3 ounces each
• 4 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt, divided
• 2 tablespoons minced onion
• 6 garlic cloves, minced
• 1/2 cup red wine
• 1-1/2 cups brown gravy
• 1/8 teaspoon freshly ground pepper

WEBER GRILL RECIPE INSTRUCTIONS
1. In a small bowl combine the paste ingredients. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

2. Rub the mushrooms with 2 tablespoons of the olive oil, the lemon-pepper seasoning, and 1/4 teaspoon salt. Grill the mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, for 8 to 10 minutes, turning as needed. Remove from the grill, cut into small dice, and set aside.

3. Sauté the onion and garlic in the remaining 2 tablespoons of oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushrooms. Stir to blend; simmer for 15 minutes, stirring occasionally. Taste and season the gravy with the remaining 1/4 teaspoon salt and the pepper.

4. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 8 to 12 minutes, turning once....enjoy the weber grill recipe of bufalo steak !
Weber grill recipes: grilled-shrimp-with-mexican-salsa

Beef Stroganoff on the Weber Grill

Beef Stroganoff on the Weber Grill
A nice weber grill recipe to try !

Weber Grill Recipe INGREDIENTS :

• 1 large onion, cut into 1/2-inch slices
• 2 pounds top sirloin steak
• Extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce :

• 1 teaspoon extra virgin olive oil
• 2 garlic cloves
• 1 pound mushrooms, quartered
• 4 tablespoons butter
• 1/2 cup flour
• 3 cans (14-1/2 ounces each) beef broth
• 1 cup red wine
• 3 tablespoons Worcestershire sauce
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup sour cream
• 1 pound egg noodles, cooked

Weber Grill Recipe INSTRUCTIONS
1. Lightly brush or spray the onion slices and steak with the olive oil and season with salt and pepper. Weber Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the Weber grill, cool slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside.

2. In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté 3 minutes more.

3. In a large stockpot over medium heat, melt the butter. Whisk in the flour and cook for 5 minutes, whisking occasionally. Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine. Reduce the heat, partially cover, and simmer for 1-1/2 hours, stirring occasionally. Blend in the sour cream and cook 15 minutes more. The weber grill recipe of beef stroganoff is ready to serve immediately over the cooked noodles; gently toss to combine...enjoy it !

weber-grill-beef-ribs-with-cabernet.

Grilled Shrimp with Mexican Salsa

Grilled Shrimp with Mexican Salsa....a nice Weber grill recipe to try !

INGREDIENTS
Salsa

• 12 tomatillos, husked and washed
• 1 ripe Haas avocado, cut into 1/4-inch dice
• 1 medium ripe tomato, cut into 1/4-inch dice
• 1/4 cup finely chopped white onion
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon minced jalapeño
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Paprika

INSTRUCTIONS
1. Grill the tomatillos over direct high heat (450F to 550°F), with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

2. Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.
The Weber grill recipe of shrimp Mexican salsa is ready to serve....Enjoy it !
grilled-salmon-and-smokey-tomato.

Grilled Salmon and Smokey Tomato Chipotle Sauce

Grilled Salmon and Smokey Tomato Chipotle Sauce
INGREDIENTS
Sauce

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 can (28 ounces) whole tomatoes
• 1 canned chipotle chile in adobo sauce
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely chopped black pepper
• 4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS
1. In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

2. Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. The weber grill recipe of salmon and smokey tomato is ready to serve warm with the sauce.
grilled-shrimp-with-mexican-salsa.