Midwinter Grilling – Smoked Paprika is the trick!

It was a beautiful Minnesota Winter weekend, so what do we do but dig out the Weber grill and throw on some burgers. See that white stuff… thats about 1.5 feet of snow on the ground. It was a very nice change of pace and made us think of summer.   My usual burger recipie is always well received, and pretty simple.

• 2 or so pounds of ground beef (I prefer the 85% lean)
• Saute 1 large white or yellow onion in butter (and sometimes a little olive oil) until they are caramelized to your liking
• In medium bowl, combine beef, onion, a couple shakes of Cayenne, Paprika, salt, pepper and maybe some garlic powder.
• Grill until a hit of pink in the middle. Slice of cheddar on top.
• Don’t forget to butter and toast the bun

This time around, I used a smoked paprika, and I really think it helped enhance the charcoal grill / smokey flavor – they turned out great! They were cooked pretty well done (no pink left), but they always remain juicy thanks to the onion and butter.