NOLAN RYAN’S GRILLED AMERICAN BURGER
I am a hamburger purist, and that means that the ultimate Nolan Ryan burger is a well-done 80-20 ground chuck patty with lettuce, tomato, and spicy mustard. Over the years I have tried ketchup and mayonnaise, but I just don’t care for those condiments on burgers. I do enjoy having the ground chuck cooked over smoke, but I’m not a fan of layering sauces on a hamburger, as it tends to hide the flavor of the meat. My approach is too basic for many people, so I worked with Chef Cris to take a classic hamburger and add the flavor combinations of sharp cheddar, smoke-infused bacon, and Montreal steak seasoning—a mix of salt, black pepper, paprika, garlic, onion, cayenne pepper, and coriander. The intensely flavored bacon and spice mix balance the richness of the cheese and the meat.
MAKES 8 BURGERS
PREP TIME: 20 MINUTES, PLUS 30 MINUTES TO CHILL THE MEAT
COOKING TIME: 10 MINUTES
4 slices bacon
4 pounds ground chuck (80-20 meat-to-fat-ratio)
4 ounces sharp cheddar cheese, shredded
¼ cup Montreal steak seasoning
4 large eggs, lightly beaten
8 hamburger buns, toasted
1 Preheat the oven to 350°F.
2 Cook the bacon on a baking sheet until crisp, about 15 minutes. Drain off the fat and pat the bacon dry with paper towels. Chop the bacon into very small (
-inch) pieces.
3 In a large bowl, combine the ground chuck, cheese, chopped bacon, seasoning, and eggs with a large serving fork and spatula. Finish mixing with your hands, but do not overmix.
4 Form the mixture into 8 patties and place on a parchment-lined baking sheet. The patties should be no more than ¾ inch thick or they will take too long to cook. Refrigerate the patties for 30 minutes to allow the seasoning to flavor the meat.
5 Preheat the grill or a grill pan to medium-high. If using a grill, lightly oil the grill grates.
6 Cook the patties (in batches, if necessary) for 5 minutes per side or until done to your liking.
7 Serve the patties on toasted buns.
BBQ KENTUCKY BOURBON BURGER
Simply garnished with caramelized onions and enhanced with Kentucky bourbon, this burger packs an incomparable, enormous flavor. This is the type of out-of-the-way offering that Ruth and I came to enjoy in “The Bunker,” the owner’s lounge at the Rangers Ballpark in Arlington. Kentucky bourbon is a versatile ingredient in both savory and sweet dishes, as it offers a unique dimension of flavor. In fact, one of the leading BBQ competitions in the world is the prestigious Jack Daniel’s World Championship Invitational Barbecue, and some of the recipes created for the grilling section of this book are up to the rigors of any competition. You can find bourbon in sauces for steaks, burgers, ribs, pulled pork, and chicken, and even desserts like fried apples with bourbon caramel and pecan or walnut pie.
MAKES 8 BURGERS
PREP TIME: 25 MINUTES, PLUS 30 MINUTES TO CHILL THE MEAT
COOKING TIME: 6 TO 8 MINUTES
4 pounds ground chuck (80-20 meat-to-fat ratio)
1 cup Kentucky bourbon
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
2 teaspoons kosher salt
1½ teaspoons ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
3 large yellow onions, sliced thin
¼ cup chipotle barbecue sauce
8 ounces cheddar cheese, sliced
8 hamburger buns, toasted
2 large tomatoes, sliced
Nolan’s Tip: The Kentucky bourbon sauce used in this recipe is superb, but keep in mind that quality ground chuck is still the star of the plate. Never let any sauce or condiment overwhelm the flavor of the beef.
1 Preheat the grill or a grill pan to medium-high. If using a grill, lightly oil the grill grates.
2 In a large bowl, combine the ground chuck, ⅔ cup of the bourbon, Worcestershire, liquid smoke, salt, cumin, paprika, and pepper and mix with a large serving fork and spatula. Finish mixing with your hands, but do not overmix.
3 Form the mixture into 8 patties and place on a parchment-lined baking sheet. The patties should be no more than ¾ inch thick or they will take too long to cook. Refrigerate the patties for 30 minutes to allow the seasonings to flavor the meat.
4 While the patties are setting up in the fridge, start the sauce. Heat the butter and oil in a large skillet over high heat. Add the onions and sauté until golden brown. Stir in the chipotle barbecue sauce and remaining ⅓ cup bourbon and reduce the heat to a simmer.
5 Cook the patties (in batches, if necessary) for 3 to 4 minutes per side for medium doneness.
6 Place a slice of cheese on top of each burger and cook until it melts, about a minute.
7 Place a burger on each bun bottom, top with sliced tomatoes, and finish with the onion-bourbon sauce. Cover with the bun tops and serve.
CAJUN BURGER
The cuisine of Louisiana gets its flavors from the collection of cooking traditions—Spanish, French, and African—from which it evolved. When you think of Cajun and Creole cooking, the dishes that come to mind are delicious étouffées, jambalayas, and gumbos. Ruth and I have really enjoyed our trips to Louisiana over the years, and the food is a big part of the experience. Chef Cris uses Cajun seasoning to make this burger something different from anything you have ever tried. I’m not a big fan of blue cheese, so I made it an optional part of the recipe, but feel free to add the blue cheese crumbles if you enjoy their sharp taste with your burger.
The best-known baseball player from Louisiana is probably Rusty Staub, a great left-handed hitter with the Houston Astros, Montreal Expos, and New York Mets. Rusty owned and cooked for several successful Cajun-style restaurants in New York City after he retired from baseball. He always enjoyed the regional food wherever he traveled during his big-league career, and I was very much the same, trying different local specialties and making the food of each city an important part of my baseball experience.
MAKES 8 BURGERS
PREP TIME: 20 MINUTES, PLUS 30 MINUTES TO CHILL THE MEAT
COOKING TIME: 10 MINUTES
4 slices bacon
4 pounds ground chuck (80-20 meat-to-fat ratio)
4 ounces (about 1 cup) blue cheese crumbles (optional)
¼ cup Cajun Spice Mix (recipe follows)
¼ cup Nolan Ryan Seasoning (recipe follows)
1 tablespoon seasoned salt
¼ cup yellow mustard
4 large eggs, lightly beaten
8 hamburger buns, toasted
1 Preheat the oven to 350°F.
2 Cook the bacon on a baking sheet until crisp, about 15 minutes. Drain off the fat and pat the bacon dry with paper towels. Chop the bacon into very small (-inch) pieces.
3 In a large bowl, combine the ground chuck, blue cheese (if using), chopped bacon, seasonings, mustard, and eggs with a large serving fork and a spatula. Finish mixing with your hands, but do not overmix.
4 Form the mixture into 8 patties and place on a parchment-lined baking sheet. The patties should be no thicker than ¾ inch or they will take too long to cook. Refrigerate the patties for 30 minutes to allow the seasonings to flavor the meat.
5 Preheat the grill or a grill pan to medium-high. If using a grill, lightly oil the grill grates.
6 Cook the patties (in batches, if necessary) for 5 minutes per side or until done to your liking.
7 Serve the patties on toasted buns.
Nolan’s Grilling Tip: Place the patties on the grill far enough apart for heat to circulate for even cooking.
Cajun Seasoning
Makes ½ cup
Prep time: 5 minutes
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
Combine all of the ingredients in a small bowl. Store leftovers in an airtight container at room temperature.