Grilling The Perfect Burger With My Weber Q

This summer, I’ve decided to extend my culinary talents from the kitchen to the backyard to learn how to grill. With the help of my Weber Q and Weber’s Big Book of Burger’s, over the next few months I’ll be exploring and experimenting with the delicious tastes of the summer and sharing my favourite recipes here. For my grill of choice, I’ve decided to use the chic and portable Weber Q. The perfect backyard companion, this powerful mini grill is the great for home cooking or bring with you on your summer time adventures. I always love escaping up to a cottage for my birthday in June so it is ideal to have a high quality grill that I can bring along with me. And, the fabulous  new range of colours doesn’t hurt either! Can you guess what my favourite colour is?

I’m starting my adventure in grilling by trying one of their revamped recipes on the classic burger. When making your own hamburger, always remember that the meat matters. Try and visit your local butcher shop or grocery store for freshly ground beef to ensure your getting quality cut. Also, when you are adding seasoning and flavour to your burger, make sure that your mix it well so that is evenly distributed throughout each patty that you carefully shape into an even ball. Did you know that most burgers tend to puff in the middle as they cook? By pressing a shallow indent in the middle of the burger, your patty will level out evenly as it cooks in around 8-10 minutes before you flip them once (and only once!).

Now that we know the basics, let’s start grilling! Thinking about cooking this recipe for friends? We decided to pair our dinner with a great cocktail from Johnnie Walker. See the recipes below!
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Weber’s Parmesan Burgers with Balsamic Ketchup
Patties

  • 5 pounds ground chuck
  • 2 tablespoons of balsamic vinegar
  • 2 teaspoons mince fresh rosemary leaves
  • 3 small garlic cloves, minces
  • Kosher salt / Freshly ground peppers

Ketchup

  • .25 cup ketchup
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 5 teaspoons mayonnaise
  • 1 ounce Parmigiano-Reggiano Cheese
  • Rustic Italian bread
    1. Create four equal sized patties by mixing together the entire ingredients well. Indent a dome in the top of the patty to ensure that it cooks equally.
    2. Preheat the grill on medium high to 400-500 degrees.
    3. Whisky ketchup ingredients together.
    4. Lightly season each side of the patty and have them cook equally on direct –medium high heat by topping it with cheese a few minutes before you are ready to serve.
    5. Brush the bread with oil and toast it on the grill.
    6. Assemble the burger together with the balsamic ketchup.For this full recipe and many more, check out Weber’s Big Book of Burger’s.

Weber

Johnnie Walker Black Blood and Sand

Ingredients

  • 1 oz Johnnie Walker Black Label
  • ½ oz Sweet Vermouth
  • ½ oz Cherry Brandy
  • ½ oz Orange Juice
  1. Add all ingredients into a shaker
  2. Shake hard with ice
  3. Fine strain into a chilled cocktail glass

Weber

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