42 Below Kiwi Recipe

WEEKLY RECIPES

11/4 pounds ground beef chuck or ground round

1 teaspoon favorite all-purpose seasoning

1/2 teaspoon fresh ground black pepper

8 slices (1/4-inch-thick) red onion

Olive oil for brushing on onions

1/2 teaspoon kosher salt

4 sandwich rolls

Leaf lettuce

2 ounces crumbled blue cheese

Makes four servings.

Preheat or prepare the grill for medium heat. Oil the grates.

In a bowl, mix together the ground beef, all-purpose seasoning and black pepper. Shape the mixture into patties, about 3 inches in diameter and 3/4-inch thick. Make a depression in the center, about1/4-inch deep and a half-dollar in diameter, so the meat has room to expand.

Place the onions on a platter. Brush each side with olive oil and sprinkle with kosher salt.

Grill the burgers and onions about eight minutes total or until the onions are slightly charred and the burgers are cooked to desired doneness. During the last minute or so of grilling, toast the cut side of the buns. Remove from the grill and place lettuce on the bottom bun. Top with a burger and place some crumbled blue cheese on top. Let the cheese melt slightly and then top with grilled onions and the bun top.

Nutritional information per serving: 551 calories (50 percent from fat ), 31 grams fat (12 grams saturated), 26 grams carbohydrates, 42 grams protein, 649 milligrams sodium, 140 milligrams cholesterol, 4 grams fiber.

Recipe adapted from “Weber’s Time to Grill: Get in. Get out. Get Grilling” by Jamie Purviance (Sunset, $24.95).

GRILLED CHICKEN BREAST 3 WAYS

Seasoning mixture of choice (see below)

2 whole (about 2 1/2 pounds) bone-in chicken breasts, split, skin left on

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

Makes four servings.

Preheat or prepare the grill for medium heat. Prepare one of the seasoning mixtures below.

With fingertips, separate skin from meat on each breast half. Rub seasoning mixture under the skin. Sprinkle chicken with salt and pepper.

Place chicken on grill over medium heat, bone side down, and cook about 25 minutes. Turn over and cook an additional 15 minutes (depending on thickness) on the skin side to crisp the skin. Cook until juices run clear when thickest part of breast is pierced with tip of knife.

Seasoning mixtures:

Sun-Dried Tomato and Basil: In small bowl, mix 2 sun-dried tomatoes packed in seasoned olive oil, minced, and1/4 cup loosely packed fresh basil leaves, finely chopped.

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