Kalamazoo Outdoor Gourmet K500HB, Use And Care Manual

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Liberty Burgers
These burgers are inspired by the classic cheese steak sandwiches of Philadelphia –
home of the Liberty Bell. Start with choice ground beef, top with provolone cheese,
grilled peppers and onions and serve on a toasted Italian roll.
Serves 8
4 pounds Choice ground round, 85%
lean, formed into 8 hamburger patties
Extra virgin olive oil
Fine sea salt
8 Italian rolls, sized appropriately for the
burgers, split
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1 banana pepper, thinly sliced
1 Vidalia onion, thinly sliced
8 slices provolone cheese
Recipe by Russ Faulk for Kalamazoo
Outdoor Gourmet. Find more recipes
online at KalamazooGourmet.com
Directions
Prepare the grill for direct grilling with two temperature zones; one
medium-low and one medium-high. Preheat a 12-inch cast iron skillet
over the hottest part of the fire.
Recess the centers of the hamburger patties (see page 45 for our tips on
creating the perfect burger). Brush the patties all over with olive oil and
liberally season with sea salt.
Lightly brush the insides of the rolls with olive oil and lightly season with
sea salt.
Toss the peppers and onion with about 1 tablespoon olive oil.
Grill the burgers over the hot zone of the fire, turning once, about 4
minutes per side. Toast the rolls over the cooler zone of the fire during
the second half of the burger cooking. Transfer the cooked burgers to a
platter, top each with a slice of cheese, and cover with foil to rest and to
melt the cheese. Remove the toasted rolls from the fire and reserve.
Cook the peppers and onions in the hot skillet, tossing frequently until
nicely browned, about five minutes. Top each burger with peppers and
onions, transfer to the rolls and serve.