GRATE Grillin’

Spice up burgers at your next cookout

Family Features

There’s nothing like the “grate” taste of a big, juicy burger hot off the grill to signify the start of the summer cookout season. It’s no wonder that Americans’ love affair with burgers has been going strong for more than 100 years.

Burgers always top the menu for every gathering from Memorial Day to Labor Day, and it wouldn’t even seem like Father’s Day if dads across America didn’t take to the grill to prepare the traditional cookout favorites.

Variety is the spice of life, so why not break away from the traditional ketchup, mustard and pickle burger this year and try something new? Omaha Steaks Executive Chef Karl Marsh offers a few of his favorite recipes for elevating the burger to the next level of cookout enjoyment. Fire up the grill and give these “grate” new burgers a try!

For a free “Great Gathering Guide and Cookbook” filled with more mouth-watering ways to enjoy great steaks, burgers and gourmet foods from Omaha Steaks, call 800-228-9055 or visit www.OmahaSteaks.com.

Southwestern Chipotle Burger

1 Omaha Steaks Burger

1 hamburger bun, wheat or white

2 tablespoons chipotle mayonnaise (recipe follows)

2 tablespoons pico de gallo (recipe follows)

1/4 avocado, sliced

Omaha Steaks Southwest Chipotle Seasoning, to taste

Prepare chipotle mayonnaise and pico de gallo. Season burger with Southwest Chipotle Seasoning or your favorite blend. Grill, broil or pan-fry burger until internal temperature reaches 160 ∞F. Slice bun in half and toast on grill or broiler. Spread 1 tablespoon of chipotle mayonnaise on each half of bun. Place cooked burger on bun and top with pico de gallo and avocado slices. Place remaining bun on top.

Chipotle Mayonnaise

Makes 8 servings.

1 cup mayonnaise

1 tablespoon garlic, chopped

1 tablespoon canned chipotle chile in adobo sauce, pur ed

2 tablespoons lime juice, freshly squeezed

1 teaspoon kosher salt

Combine all ingredients and mix well. Can be stored for a week in the refrigerator.

Safe Burger Handling Tips

To prevent cross-contamination, keep raw and cooked meat separate, using separate cooking utensils and plates.

Always wash hands, utensils, cutting boards and counters that come in contact with raw meat.

Cook all burgers until the internal temperature reaches 160 ∞F, as measured with a kitchen thermometer.

Use a thermometer to take the guesswork out of cooking ground beef. Insert a kitchen thermometer sideways into the center of the burger to ensure the correct internal temperature.