Grilled cheese burgers, zucchini, and pineapple; homemade red beet eggs, baked beans
Fridays are made for the grill this time of year. I’m old school, so I prefer a charcoal grill that takes 10 minutes to heat. I don’t pretend to be a burger master. I don’t even pretend to be in the top 10. But I do love a juicy medium rare burger with relish, ketchup, and iceberg lettuce. Let’s get grilling.
- 1lb 80/20 ground beef
- buns (we love potato rolls)
- 1 16 oz can baked beans
- 2 zucchini
- 1 12 oz can of red beets
- 1 dozen eggs (we’ll snack on them all day, and they’ll last up to 2 weeks)
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 pineapple
The How To:
Well, the BLUF is you have to make the red beet eggs in advance–at least two days, preferably 3-4. They only get better with age.
- To make the red beet eggs, boil a dozen eggs until you have a hard boil.
- Oh. Should we start there? Okay. Put a dozen eggs in a large saucepan and fill with cold water until you have a single layer of eggs and the water is 2″ above the eggs.
- Heat to a raging boil, then turn off the heat, cover the saucepan with a lid and let sit for 12 minutes.
- Peel under cold water and dry with clean dish towel.
- In separate large plastic container (that you have a lid for!), mix the cup of sugar, cup of apple cider, cup of water, and can of red beets together with a whisk. Add the eggs. Let sit for at least 3-4 days. Please. Patience is a virtue here. TIP: If you do your meal prep on Sundays, that’s a perfectly ripe time to make a batch of these bad boys and let sit until Friday.
- Okay, back to our burger prep. The best thing about getting 80/20 burger is that the fat will warm up and coat the burger meat with just enough fatty happiness to give you a juicy burger. You can spend less money for more fat, but then I find it oily. You can spend more money on less fat, but then I find that dry. 80/20 is a good middle of the road choice, and as Goldilocks says, “Is just right.”
- Season the meat in a bowl with your favorite meat seasoning. We love a garlic salt and pepper grinder–set on a rough ground. Add a few shakes of Worcestershire sauce and that’s it.
- Split the 1 pound of meat into three patties and let come to room temperature.
- While the meat comes to room temperature, it’s time to get your charcoal ready.
- Make sure your grill is still clean, set the grate aside, and create a pyramid with your coals directly in the middle. Light the coals and let burn until they have a soft outer rim of ash. Using metal tongs (not a great time to break out your plastic tongs, TIA), spread the coals around the bottom of the grill evenly and place your grate on top. Let the grate heat for about five more minutes, covered.
- While the grate is heating, take two zucchini and cut them lengthwise in half. Do it again. Then do them all again until you have eight even pieces. Using a brush, brush with the smallest bit of oil, only on the lighter parts. Season with salt and pepper.
- Bring your burgers and zucchini out to the grill and set their containers aside but nearby–you’ll want them close when it’s time to pull meat and veggies from the grill.
- Put your burgers in the middle–they take a little longer than the zucchs to cook.
- Add the zucchs around the outside.
- Be patient and don’t touch anything for at least three minutes. When your burgers lift without sticking, it’s time to flip.
- Try to only flip once and whatever you do, DON’T SMOOOSH THE MEAT! That’s what gets rid of all those perfect juices we worked so hard for and spent the extra $ on 80/20.
- Cook the burgers until their internal temperature reaches 125 degrees, remove from the grill and let it carry over cook until it’s a nice medium rare, or 130 degrees.
- Pull the zucchs when they reach the consistency you like. If you’re like my parents, you’ll want them mooshy. If you’re like our family, you’ll eat them warm and raw. But really, they can cook the same time as the burgers and be just fine. If they’re charred, just say you’re serving charred zucchs and people will think you did it on purpose 🙂 We serve our burgers with whatever “salad” we have laying around the house–the more veggies, the better. Brandon packed his with raw onion, iceberg lettuce, banana peppers, horseradish, tomato slices, and relish. Ew. But impressive.
- Oh man. We forgot the baked beans. And they take FOREVER to make from scratch! Good thing we had a $.99 homestyle baked beans can from Giant. That’ll do. Gimme that brown sugar stuff any day.
- Oh man. We forgot the pineapple. That’s okay, too. Core and slice your pineapple in rounds and place on the grill. Cook one side for about 8 minutes, then flip. Cook the second side for about 12 minutes. Serve warm.
So, what’s it cost?
- 1lb 80/20 ground beef: $4.20
- buns (we love potato rolls): $.75 for three ($2 for the entire pack of 8)
- 1 16 oz can baked beans: $.99
- 2 zucchini: $1.00
- 1 12 oz can of red beets: $.60
- 1 dozen eggs (we’ll snack on them all day, and they’ll last up to 2 weeks): $2.00
- 1 cup sugar: $.10
- 1 cup apple cider vinegar: $.55
- 1 pineapple: $.99 (seriously, shop Lidl)
- Sierra Nevada Hazy Little Thing IPA ($15/12): $2.50 for two beers
Total cost: $11.15 (sans beer), or $3.71/person for three people, or in this case,
$4.96 for two people, and $3.71 for the kiddo