Cookery
"Sherm's Grouchburgers and Corny Cobs"
Grouchburger Ingredients:
1 lb. hamburg
2-3 tablespoons of Worcestershire sauce
2 tablespoons of minced garlic
black pepper
hamburger buns
condiments
Tools:
large mixing bowl
measuring spoons
plastic wrap
grillin' implements
grill
small plate
What to do:
Sherm says, "First, take that hamburger and dump it in the mixing bowl. Then add your garlic and the Worcestershire sauce. Now, dive right in there and start mixing it all together with your fingers. Careful! Don't choke the life out of it! You want that hamburg to still be alive to feel the pain of the hot grill! That'll teach it! Now, once you've got it all mixed up, cover the bowl with plastic wrap, and toss it in the 'fridge for a few hours. When you're ready for grillin', shape the hamburger into patties. Put a goodly amount of black pepper on your small plate, and press each side of the patty into it. Then sling the patties on the grill. Don't let 'em give you any guff, neither! Turn 'em at least once. I suppose you can cook 'em medium or rare or whatever, but I prefer them to be hard, blackened little charcoal briquettes, just like my heart!"
As Sherm says, it's important you don't overwork the mixing process. Otherwise, your burgers will be a mess. Just mix it lightly, while making sure all the ingredients are thoroughly mixed in. And while Sherm doesn't mention it, you can put your Grouchburger on hamburger buns and use the condiments of your choice to dress it up.
Serves 4-6.
But what's a summertime meal without corn on the cob? Well, here's how to make Sherm's Corny Cobs to go with your Grouchburgers, and you can even cook them at the same time.
Corny Cobs Ingredients:
4 ears of corn
butter
salt
pepper
Tools:
Tin foil
grillin' implements
grill
corn cob holders
What to do:
Sherm says, "Take those cobs and put each of 'em on a separate piece of tin foil, about a foot square. Slather 'em all over with butter, and add salt and pepper. Then twist those corn cobs up in the tin foil real good so nothing can escape. Grill 'em about four or five inches away from the coals. Turn 'em over every five minutes or so with some tongs. In 20 minutes, you've got Corny Cobs and Grouchburgers, whether you like it or not!"
Sherm doesn't say so, but when you extract the corn from the tin foil, jab the corn cob holders in the ends for easy handling. No doubt he was hoping you'd burn your fingers and drop your Corny Cob on the ground.
Serves 4
Recommended Sides:
Anything that's picnicky or would complement Summer grillin'.
1 lb. hamburg
2-3 tablespoons of Worcestershire sauce
2 tablespoons of minced garlic
black pepper
hamburger buns
condiments
Tools:
large mixing bowl
measuring spoons
plastic wrap
grillin' implements
grill
small plate
What to do:
Sherm says, "First, take that hamburger and dump it in the mixing bowl. Then add your garlic and the Worcestershire sauce. Now, dive right in there and start mixing it all together with your fingers. Careful! Don't choke the life out of it! You want that hamburg to still be alive to feel the pain of the hot grill! That'll teach it! Now, once you've got it all mixed up, cover the bowl with plastic wrap, and toss it in the 'fridge for a few hours. When you're ready for grillin', shape the hamburger into patties. Put a goodly amount of black pepper on your small plate, and press each side of the patty into it. Then sling the patties on the grill. Don't let 'em give you any guff, neither! Turn 'em at least once. I suppose you can cook 'em medium or rare or whatever, but I prefer them to be hard, blackened little charcoal briquettes, just like my heart!"
As Sherm says, it's important you don't overwork the mixing process. Otherwise, your burgers will be a mess. Just mix it lightly, while making sure all the ingredients are thoroughly mixed in. And while Sherm doesn't mention it, you can put your Grouchburger on hamburger buns and use the condiments of your choice to dress it up.
Serves 4-6.
But what's a summertime meal without corn on the cob? Well, here's how to make Sherm's Corny Cobs to go with your Grouchburgers, and you can even cook them at the same time.
Corny Cobs Ingredients:
4 ears of corn
butter
salt
pepper
Tools:
Tin foil
grillin' implements
grill
corn cob holders
What to do:
Sherm says, "Take those cobs and put each of 'em on a separate piece of tin foil, about a foot square. Slather 'em all over with butter, and add salt and pepper. Then twist those corn cobs up in the tin foil real good so nothing can escape. Grill 'em about four or five inches away from the coals. Turn 'em over every five minutes or so with some tongs. In 20 minutes, you've got Corny Cobs and Grouchburgers, whether you like it or not!"
Sherm doesn't say so, but when you extract the corn from the tin foil, jab the corn cob holders in the ends for easy handling. No doubt he was hoping you'd burn your fingers and drop your Corny Cob on the ground.
Serves 4
Recommended Sides:
Anything that's picnicky or would complement Summer grillin'.
Sherm's a pretty grouchy guy, even when it comes to grillin'. Here's Sherm's recipe for his famous Grouchburgers, as well as his grilled Corny Cobs. Sherm helps us out by describing the steps to make these summertime grouchtastic staples in his own words...
