Ahamburger made out of meat on a bun with nothing, as every Ron Swanson, “Parks and Recreation” sitcom fan knows, is a winning dish. But on a day that calls for marching bands, flags and fireworks, food should follow with equal flair. Fortunately for us, Rachael Ray — the queen of pared-down technique but kicked up flavor — makes dressing up a Fourth of July barbecue as easy as watching a parade.
“[A burger] is a casual food that’s affordable, accessible and fun,” says Ray, whose 200-plus recipe cookbook, “The Book of Burger” ($24.99, Atria Books) is out now. With her guidance we’ve broken down the basics to take your patties from everyday to holiday.
* BROOKLYN BEER CHILI SLIDERS
with Smoky BBQ Sauce, Oil-and-Vinegar Slaw and Sweet ’n’ Spicy Pickles
MAKES 12 SLIDERS
Sweet ‘n’ Spicy Pickles:
2 cups white balsamic or cider vinegar
½ cup sugar
2 teaspoons sea salt
1 teaspoon black peppercorns
1 large garlic clove, halved
2 bay leaves
1 small fresh red chile, sliced
4 Kirby cucumbers, sliced 1/0-inch to 1/4 inch thick
½ small red onion, thinly sliced a few sprigs fresh dill
1 teaspoon mustard seed
1 teaspoon coriander seed
OIL-AND-VINEGAR SLAW:
1⁄2 pound red cabbage, shredded
1⁄2 small red onion, very thinly sliced
3 tablespoons cider vinegar
3 tablespoons vegetable oil
Celery salt
Kosher salt and pepper
SMOKY BBQ SAUCE:
1 cup good-quality ketchup, such as OrganiHeinz
2 large cloves garlic, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1½ tablespoons cider vinegar
1 teaspoon smoked sweet paprika
Coarsely ground pepper
CHILI SLIDERS:
2 pounds ground beef chuck
¼ cup Worcestershire sauce
1 teaspoon dried marjoram or Mexican oregano
1 teaspoon dried thyme
2 tablespoons ancho chile powder
½ cup Brooklyn Ale or other beer of choice
Grill seasoning, such as McCormick Montreal
Steak Seasoning, or kosher salt and coarsely ground pepper
Vegetable oil or olive oil, for drizzling 12 slider rolls, split
Make the pickles: Bring the vinegar, ⅓ cup water, the sugar, salt, peppercorns, garlic and bay leaves to a boil in a small saucepan. Reduce the heat to low and simmer 5 minutes.
Put the chile, cucumbers, onion and dill in a small food storage container and sprinkle in the mustard seeds and coriander seeds. Pour the hot brine over the pickles. Cool, cover and chill overnight, shaking every once in a while.
Make the BBQ sauce: In a small saucepan, combine all sauce ingredients and cook over medium-low heat to thicken and combine flavors, 15 to 20 minutes.
Meanwhile, make the sliders: Heat a large cast-iron pan, griddle or grill pan over medium-high to high heat. In a large bowl, combine the beef, Worcestershire sauce, marjoram, thyme, chile powder and beer; season with grill seasoning or with salt and pepper and mix thoroughly. Divide into four equal portions, then form each portion into three equal patties thinner at the center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Drizzle the patties with oil. Cook the sliders for a few minutes on each side, or until done to your taste. Baste liberally with the barbecue sauce during the last minute of cooking.
Place the sliders on the roll bottoms and top with a little slaw and a slice of pickle. Set the roll tops in place. Pass the rest of the pickles at the table.
*SOUTH BY SOUTHWEST 7-LAYER SLIDERS
MAKES 12 SLIDERS
beans: 1 cup canned spicy vegetarian refried beans
SLIDERS:
2 pounds ground beef chuck
1 cup beer
1/4 cup grated onion
2 cloves garlic, grated or finely chopped
1 ½ tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
1 tablespoon pure chile powder, preferably chipotle
1 tablespoon smoked sweet paprika
EVOO (extra-virgin olive oil), for drizzling
GUACAMOLE, SALSA AND SPICY SOUR CREAM:
1 avocado
1/2 small red onion, finely chopped
2 jalapeño chiles, seeded and finely chopped
3 tablespoons finely chopped cilantro
1 teaspoon grated zest, plus juice of 2 limes
1 clove garlic, grated or finely chopped
Kosher salt
2 yellow tomatoes, seeded and chopped
1/4 cup yellow mustard
1 cup sour cream
1 tablespoon hot sauce
1 teaspoon ground cumin
6 slices deli-sliced pepper jack cheese, quartered
12 slider rolls, split
1 cup shredded romaine lettuce
1/2 cup pimiento-stuffed green olives, chopped
Heat the beans and a small splash of water in a small skillet over medium-low heat. Keep warm.
Make the sliders: In a large bowl, combine the beef, beer, grated onion (grate it right over the bowl so the juices fall into the meat), garlic, grill seasoning, chile powder and paprika. Score the mixture into four equal portions, and form each portion into three patties slightly thinner at center than at the edges for even cooking and to ensure a flat surface (burgers plump as they cook). Drizzle the patties with EVOO.
Make the guacamole, salsa and spicy sour cream: In a small bowl, mash the avocado flesh with half the red onion, jalapeños and cilantro; all of the lime zest and lime juice; and the garlic. Season the guacamole with salt. In another small bowl, toss the tomatoes with the mustard and the remaining half of the red onion, jalapeños and cilantro; season the salsa with salt. In another small bowl, stir together the sour cream, hot sauce and cumin.
Heat a large skillet or grill pan over medium-high heat. Cook the sliders, flipping once, 6 minutes for medium (adjust the timing for rarer or more well-done sliders). During the last minute of cooking, top each slider with two squares of pepper jack, tenting the pan with aluminum foil, if you like, to help melt the cheese.
Top the roll bottoms with small spoonfuls of refried beans. Place the sliders on the beans and top with some lettuce, guacamole, salsa, spicy sour cream and a sprinkling of olives. Set the roll tops in place. Serve the sliders with any remaining toppings.
Perfect patties
Meat Your Maker
If you usually make burgers with a single beef cut, here’s the easiest way to dress it up: a blend. “Ask your butcher for help,” says Ray, who favors a combination of chuck (her go-to), sirloin or buffalo (limited animal fats), and brisket. Or, get a meat grinding attachment for your mixer. “It’s inexpensive, and it’s not that big of a deal,” says Ray. Besides beef, she grinds pork, chicken and even fish. “It’s a talking point when you’re your own butcher.” Whatever your carnivorous craving, be sure to season with kosher salt.
Size Matters
Before forming patties, says Ray, bring all the meat to room temperature and pat off excess liquid with a paper towel. Then, score meat with the side of your hand (that means draw a line in it) to pre-separate into equal portions, eliminating the runt burger (that funky smaller one made from extra meat). Make the center of each patty thinner than the edges, to accommodate for the plumping that will result from cooking.
Let It Slide
Of course, if every burger is a runt, none of them are runts. Ray is a big fan of 3-ouncers for a party. This way you can do something for everyone: vegetarian (portobello burger with spinach pesto), fish (five-spice tuna sliders with hoisin) and fat-free (turkey is nearly 100 percent fat-free, which means you need to add some good fat, like olive oil or yogurt, to the patty so they don’t dry out). “You can really mix and match flavors, and it’s fun.”
Fowl Is Fair
Chicken and turkey burgers are fully cooked when the juices that run out (poke center with a skewer or small knife to check) are clear, not pink.
Cast aside
Ray’s recipes mostly call for cooking in a cast-iron skillet, inside, but don’t be afraid to take her burgers for a “walk outside.”
Ready to Roll
Don’t toast buns until the burgers are just about ready. And go for brioche rolls — a Ray favorite — if you can find them.
A Right Pickle
“If you only make one thing from the book, make pickles,” says Ray. “They take two seconds to make. It’s so easy. You don’t have to boil the jar or make it last for years.” Make these a day or two before your party, and eat right away.
Ray’s ready-made rules for a stress-free July fourth
* No matter the size of the crowd, keep it simple and enjoy yourself. “Don’t try to make too many choices,” says Ray. “Don’t do 12 beers and every liquor to make every kind of drink. It’s too expensive and a pain in the ass and you won’t get to enjoy your own party.”
* She recommends serving just a couple of drinks — regular and spiked lemonade, for example. Ray also suggests freezing limeade or lemonade in ice-cube trays to add flavor to your drinks.
* Try a BYOB — bring your own burger — party. It’s another way to work a crowd. Invite guests to bring their own favorite toppings. Award the most creative or tastiest with summery prizes, like water pistols. “Potluck slider or dog parties are so fun.”
* If you’re less fond of of burgers for chow, make a seven-hour brisket because, besides being about the greatest thing she’s ever tasted, it pretty much takes care of itself. Simply walk away while it cooks and actually enjoy your guests (and spiked lemonade). Another great option is smoked wings. “My husband and I like to do them low and slow — 300-degrees for one hour — then toss in whiskey sauce.”