It’s grilling season. In celebration of all things eating, I wrote two most fun articles in The Boston Globe — one about eating al fresco all over Boston and the other where I got to test out four different grills, eat a ton of food and see which grill cooked them the best.

Yeah, life is rough.

Following up on my grilling story, Weber shared a few ridiculously good-looking burger recipes, and I think you need to have a look.

Weber’s Hollywood Cheeseburgers with Mushrooms and Brie

Weber's Real Grilling-Hollywood Cheeseburger Recipe Photo600

Prep time: 10 minutes

Grilling time: 8 to 10 minutes


1 ounce dried mushrooms, such as shiitake
1-1/2 pounds ground chuck (80% lean)
1 tablespoon extra virgin olive oil
1 tablespoon dried tarragon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon Worcestershire sauce

2 ounces brie cheese, thinly sliced
8 slices sourdough bread, each 1/2 inch thick
5 lettuce leaves
Wholegrain mustard

To prepare the burgers: In a medium bowl, cover mushrooms with boiling water and allow them to soak until soft, about 45 minutes. Drain the mushrooms and squeeze out the excess water. Blot the mushrooms with paper towels, cut out the tough stems and discard. In a food processor, process the mushrooms until finely chopped and place them in a medium bowl. Add the remaining burger ingredients and gently mix with your hands. Shape into four patties, each about 3/4 inch thick.

Grill the patties over Direct High heat until medium, 8 to 10 minutes, turning once. During the last 30 seconds, top the burgers with the brie and grill the bread until lightly toasted. Serve the burgers hot on the toasted bread with the lettuce and mustard.

Makes four.

Weber’s Cheeseburger of Champions

Weber's Real Grilling- Cheeseburger of Champion Recipe Photo600600

Prep time: 10 minutes

Grilling time: 8 to 10 minutes

1 ½  pounds ground chuck (80% lean)

1  tablespoon ketchup

1  teaspoon dried basil

1/2  teaspoon dried thyme

1/2  teaspoon kosher salt

1/2  teaspoon Worcestershire sauce

1/2  teaspoon Tabasco® sauce

1/4 teaspoon fres

hly ground black pepper

4 thin slices Monterey Jack Cheese

4 hamburger buns

4  lettuce leaves

4 tomato slices

In a medium bowl, using your hands, gently combine the ground chuck with the ketchup, basil, thyme, salt, Worcestershire, Tabasco, and pepper.  Gently shape into 4 patties, each about ¾ inch thick.

Grill the patties over Direct High heat until medium, 8 to 10 minutes, turning once.  During the last minute of grilling place a slice of cheese on each patty to melt, and grill the hamburger buns, cut side down, until toasted.  Assemble the cheeseburgers with lettuce, tomato, and ketchup and/or mustard, if desired.  Serve warm.

Makes 4 servings

©2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grillingâ„¢ by Jamie Purviance. Used with permission

About The Author

John Guilfoil is the editor-in-chief of Blast: Boston's Online Magazine and the Blast Magazine Network. He can be reached at [email protected]. Tweet @johnguilfoil.

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