Sometimes you have to leave home to miss it. Especially home cooked meals like these char-grilled Adobo Beef Burgers. Â We were on a quick 4-day hectic trip to California this past weekend. It was nice but the pace was fast and the traffic on the freeway was maddening. I also was not used to the humid heat anymore like we have in Manila.
We visited with our Auntie Mely who celebrated her 95th birthday; had fun hanging out with family; went to a few business meetings; reunited with a college classmate; visited some restaurants recommended by friends; and most importantly, did a guest TV appearance on â€œHalo-Halo with Kat Inibaâ€ which aired on the local stations LA18-KSCI and Hawaii KIKU networks.
But being on the road nonstop takes its toll on me. The time zones and restaurant food get my system discombobulated. Even airport food tastes blah after a while. No matter how warm the welcome is from family in other states, there is nothing like coming home to your own bed and your own kitchen. It also hit me that the 4th of July was coming up this weekend. You see, my husband was born on the 4th. He doesnâ€™t want me to fuss too much in the kitchen or go to great lengths for him. But I try to make the day special as best as I can. Even our sons help by cooking dishes of their own, too.
For this 4th of July weekend, I am making the easy No-Bake Berry Refrigerator Cake which I shared on my TV guest appearance and was on the blog last week. Iâ€™m making a nice, big Macaroni Chicken Salad with Pineapple and Raisins. This was from a previous post and was featured on The Happy Home Cook on PositivelyFilipino.com.
Finally, the centerpiece will be these hefty Adobo Beef Burgers. I grilled these burgers because that was the easiest way to cook these beauties. Iâ€™ve experimented with different adobo burgers and this recipe was pretty superb. While I grilled it on medium high, the familiar adobo aromas of heady garlic mixed with vinegar floated by. It was magical. We poured the chilled beverages and took out the cold salads. There is nothing like the feverish anticipation of waiting for a burger grilling on the rack, salivating at its savory garlic-onion aromas on a fine summer day.
It was good to be home.
Adobo Beef Burgers
- 1 pound ground beef lean ground chuck
- 3 medium pieces shredded into pieces bread buns or old pan de sal
- 1/2 cup to soak bread milk
- 1 medium sized chopped onion
- 2 teaspoons minced fine garlic
- 2 pieces eggs
- 4 Tablespoons divided, use 2 Tablespoons for burger patties, 2 T. for glaze while cooking thick soy sauce
- 4 Tablespoons divided, use 2 T. for burger patties, 2 T. for glaze cider vinegar
- 2 teaspoons divided, use 1 teaspoon for burger, 1 tsp. for glaze freshly ground black pepper powder
- 1 teaspoon divided, use 1/2 teaspoon for burger, 1/2 t. for glaze sea salt
- 1 cup for glaze seltzer water
- 1 large sliced for garnish onion
- 4 medium-sized for burger sandwich pan de sal buns or any type of round buns
- 1/2 pound total for all for grilling assorted vegetables (Green beans, asparagus, eggplants, corn)
- 2 large pieces sliced, for garnish tomatoes
- 1 large piece peeled, seeded, sliced, for garnish cucumber
- 6 to 8 pieces for garnish lettuce leaves
- In a medium sized bowl, combine the shredded pan de sal (or any bread) and the milk. Mix well till milk is well incorporated and bread has absorbed liquid well. Cover and set aside.
- Separately, in a larger bowl, mix together the ground beef and all the ingredients : bread-milk mixture, onions, garlic, eggs, soy sauce, cider vinegar, black pepper, sea salt. Shape into 4-inch sized burger patties. Gently press the middle of the patty with your thumb to create a slight dent in the center. Place patties on a tray. Refrigerate for at least an hour to firm up. Take burger patties out of the ref when ready to grill..
- Separately, mix together the ingredients for the adobo glaze : soy sauce, cider vinegar, minced garlic, ground black pepper, seltzer water. Blend well. Cover and chill till ready to use as a glaze or marinade.
- Pre-heat the outdoor grill to a high for about 10 minutes with the lid closed (I use a gas outdoor grill). Then lower the heat to a medium. Place the burgers on the middle of the pre-greased rack. Flip burgers only once. Grill the first side about 3 to 4 minutes. Flip and grill the other side of Ã‚Â burgers for 6 to 7 minutes more on medium high to cook well-done. (Note: for medium-rare, grill for about 5 minutes total).
- In between, brush the adobo glaze over the burgers while cooking on the grill.
- Place the assorted vegetables, peeled and sliced as needed, on the grill to cook for a few minutes while the burgers are nearly done. Drizzle some of the adobo glaze on the vegetables to season them.
- Toast the sliced bread buns on the grill for 2 minutes, inner side down on rack. When burgers are ready, stack them up to fill pan de sals (the Filipino bread bun) or any burger bun preferred. Ã‚Â Garnish the burgers with slices of onions, tomatoes, cucumbers. Serve with the grilled vegetables on the side.
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