Sunday, August 16, 2009
The barbecue potato chips burger
By Scott Beveridge
This recipe for a barbecue potato chips burger is an easy guide to turning ordinary ground beef into a gourmet meal, with the help of mighty fine cheese. Whoever said chips should be the side dish for a quick sandwich?
It's important to grab a bag of Wise barbecue potato chips, a quality brand that has been around since 1921. They call them Wise for a reason. They have a smart blend of flavorings and grease that can be pressed into raw meat and make anyone look good in the kitchen, even those who do not know their way around a spice rack.
Then look in the supermarket for extra lean ground meat, the kind that sells for the highest price per pound. Pick up a small tub of Gorgonzola, Italian blue cheese that usually can be found on a refrigerated shelf above the salad-in-a-bag display. This cheese is so good that it gives new meaning to pork chops and steaks and would probably even church-up a hot dog.
Next up, grab a bag of hard rolls and then zip over to the check out line. Your time in the grocery store is over in a snap.
If you are lucky enough to live in the Brownsville, Pa., area stop at a Duda Farm stand to also take home a half-dozen ears of its sweet corn and a fat, juicy tomato. These red ripe summer beefsteaks taste almost as sweet as apples. The corn grown at the 100-year-old farm is so sweet you would think it was harvested in a vat of honey. Duda has no rival in southwestern Pennsylvania.
1 ½ pounds of lean ground meat
2 handfuls of barbecue potato chips, broken into small pieces
4 ozs Gorgonzola, crumbled
1 small red onion
1 bunch Romaine lettuce
1 large tomato
In a large bowl, fold the chips and cheese into the ground meat. Mold the mixture into four patties. Grill or broil. (Save some of the Gorgonzola to sprinkle over the burgers before serving.)