Beef Burgers with Brie and Red Onion Jam
Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance

Serves: 4
Prep time: 15 minutes, plus about 30 minutes for the jam
Grilling time: 9-11 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 large red onions, 1½ pounds total, slivered
  • 3 tablespoons granulated sugar
  • ¾ cup Cabernet Sauvignon
  • 2 tablespoons balsamic vinegar
  • Kosher salt
  • 2½ tablespoons unsalted butter, softened
  • 4 Burger Buns
  • 1½ pounds ground chuck (80% lean)
  • Freshly ground black pepper
  • 4 ounces Brie cheese, cut into 8 slices

Directions

  1. In a large, heavy skillet over medium heat, warm the oil. Add the onions and sugar and sauté until the onions are very soft, about 15 minutes, stirring occasionally. Pour in the Cabernet and vinegar and cook until almost evaporated, 13 to 14 minutes, stirring occasionally. Season with ½ teaspoon salt. Keep warm until ready to serve.
  2. Oil / Butter both sides of each bread slice.
  3. Mix the ground chuck, 1 teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready
  4. to grill.
  5. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  6. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last minute of grilling time, place two slices of cheese on each patty to melt, and toast the bread over direct heat, turning once.
  7. Build each burger on a bread slice with a patty, red onion jam, a generous grinding of pepper, and the remaining bread slice. Serve warm.

Grilled Prosciutto & Arugula Pizza
Recipe inspired by Jamie Purviance and Kevin Kolman of Weber Grills.

Big flavour on a small grill: burgers & pizza


Serves:  2
Prep time:  15 minutes
Grilling time: 12-15 minutes

Ingredients

  • 1 ball premade pizza dough, approx. 225g
  • 3 tbsp Extra-virgin olive oil
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • ½ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 ounces fresh buffalo mozzarella cheese, drained well, thinly sliced, divided
  • 60g paper-thin slices prosciutto
  • â…“ cup finely grated Parmesan cheese
  • 1 cup loosely packed baby arugula

Directions

  1. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to shape.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F) for at least 15 minutes. Brush the grates clean.
  3. In a small bowl whisk together 3 tablespoons oil, the garlic, and salt.
  4. Roll out your pizza dough onto a sheet of parchment paper. Use a dash of flour if necessary. Brush the top of the dough with the flavoured oil.  
  5. Now you have to commit! Flip the pizza onto the grill. Peel off the paper. Brush the dough with the garlic oil. When the underside is crisp and toasted, about 3 minutes, transfer the crust to a work surface with the grilled side facing up.
  6. Sprinkle ¼ teaspoon red pepper flakes evenly over the grilled side of the dough. Arrange the mozzarella over the dough in single layer. Tear the prosciutto into pieces and lay half of them over the mozzarella. Sprinkle with the grated Parmesan cheese.
  7. Transfer the pizza back to the grill. Grill the pizza over direct medium heat, with the lid closed, until the bottom of the crust is crisp and the cheese has melted, about 3 to 5 minutes.
  8. Using a wide spatula, transfr the pizza from the grill to a large cutting board or baking sheet and immediately scatter the arugula over the pizza. Let the pizza rest for a few minutes. Before serving, lightly drizzle the pizza with olive oil and sprinkle with remaining prosciutto and black pepper. Cut into wedges and serve warm.