Grill A Burger Fit For A President

Fourth of July cookouts are an American tradition, and while there are a great variety of items prepared at these cookouts, the most popular is the hamburger.

There are many ways to personalize a burger and everyone has a secret technique or ingredient, but former White House chef Walter Scheib tells The Early Show there are a few key points in preparing a great burger that are common to all preparations.

Scheib is best known for the lavish creations he prepared during the Clinton administration as well as the Bush administration.

The following are his tips; page 2 has his recipes.

1. The Meat
   For the most flavor and juiciness freshly ground chuck is the best. The meat should have between 80/20 and 85/15-ratio of lean to fat, this occurs naturally in chuck meat. Avoid buying pre-ground meat, if possible, as older meat loses flavor and moisture. The best way is to ask your market's butcher to grind the meat fresh for you, or if you want, you can grind it at home. When buying figure on between 6 and 8 ounces of meat per burger.
2. Forming and seasoning

   Be sure that when forming the patties all surfaces and your hands are very clean. Form the cold meat into 6 to 8 ounces patties with a gentle rounding motion. Don't over form the patties as this makes them dense and tough. Try to keep the patties at least 1/2 inch thick and of consistent thickness for even cooking. You may want to add a little salt and pepper to the meat when forming, but you can just as easily season right before cooking. Salting the meat too far in advance can cause it to lose moisture and get tougher. Form the patties as close to cooking time as possible and store them covered in the refrigerator.

3. Cooking

   Getting the fire just right is the crucial step in the cooking process, it cannot be too hot and flaming or too cold. Whether you use briquettes or hardwood charcoal, the fire must be completely lit and burning well without flaming. Spread the coals to form an even bed for an even cooking temperature. Too hot will burn the meat and too cool will not give the color and flavor desired. When the coals are ready, very lightly oil the grill and gently lay the patties on the hot grill. In general, for a medium to medium-rare burger, cook for 6-7 minutes per side - longer if the patty is very thick. Only turn the burger one time if possible, and NEVER press the burger as this causes a great loss of flavor and moisture.

4. Buns and condiments

   This is where you can personalize your burger; there are a wide variety of cheeses, salsas, condiments, toppings and spreads you can use. Scheib prefers the simpler approach: some grilled sweet onions and a slice of sharp cheddar cheese. As to the bread, everyone has a favorite, his is a soft potato roll, but what ever you use, make sure it is fresh and warm.
   The following is his recipe:

   Independence Day Burger Recipe
   Makes four 6 to 8 ounce burgers

   Ingredients:
   1 1/2 to 2pounds of very fresh coarse ground beef chuck
   Salt and pepper as desired
   1 Tbsp. of oil for the grill

   Method:

   1. Using your hands, gently form cold beef into 6-8 ounce patties.
   2. Hold patties covered and refrigerated until ready to cook.
   3. When the grill is hot and the fire is spread evenly, lightly oil the grill.
   4. Season the patties with salt and pepper; then place lightly on the hot grill.
   5. For medium to medium-rare burgers cook about 6-7 minutes per side turning only once.
   6. Do not press burgers down while cooking.

When the burgers are done customize as you wish; Scheib likes his on a soft potato roll with melted sharp N.Y. State cheddar, Texas Chipotle BBQ Sauce and grilled Vidalia onions.

Grilled Vidalia Onions

Ingredients:
1 medium vidalia or other sweet onion peeled
1 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 tsp. roasted garlic puree
Salt and Pepper to taste

Method:

1. For the onions peel and slice 3/8th inch thick one medium Vidalia or other sweet onion.
2. In a bowl, combine 1 Tbsp. balsamic vinegar, 2Tbsp. olive oil and 1-tsp. roasted garlic puree mix well.
3. Using a pastry brush, paint this mix onto the onions and let stand about 10 min.
4. When ready to cook sprinkle the onions lightly with salt and pepper.
5. Grill the onions over the same coals being used for the burgers.
6. Cook onions until lightly charred and tender ( about 3-4 min. per side) turning only one time.
7. Remove onions from the grill, separate into individual rings and hold warm for service.

Texas Chipotle BBQ Sauce
Makes about 4 cups

Ingredients:
1 Tbsp. olive oil
2 cups diced onion
1 cup cider vinegar
1/2 cup rice vinegar
1/2 cup fresh squeezed orange juice
1 1/2 tsp. orange zest
2 Tbsp. chipotle in adobo
1 Tbsp. roasted garlic puree
1/2 cup molasses
1/2 cup brown sugar
2 cup ketchup
1/4 cup dijon mustard
1 cup or more or less of stock or water

Method:

1. In a sauce pot heat oil medium hot and cook onions until brown and tender. This will require about three to five minutes.
2. Then add both vinegars and the orange juice and simmer slowly for about four minutes. Stir to incorporate well.
3. Then add garlic, zest, chipotle, molasses, brown sugar, mustard and ketchup. Using a wooden spoon mix well and simmer slowly 15 min.
4. Then slowly pour mixture from pot into blender and puree until smooth, add stock or water as necessary to get mixture to spoon coating consistency. You may have to do this in batches.
5. Then strain the puree and keep warm until ready to use. If you want to make this in advance, it can be refrigerated for several days.

To assemble:

1. Melt a slice of sharp cheddar on the burger for about one minute at the end of the burger's cooking.
2. Place burger onto roll (toasted if desired) and top with one ounce of the grilled onions and as much BBQ sauce as you like.
3. Serve with ice-cold beverage of your choosing and lots of napkins.