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Burger Kebabs


Burger Kebabs
For a fresh take on the beloved summer staple, we deconstruct burger components and skewer them. Serve as part of a larger meal or as the main attraction.
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Ingredients
  1. 3 dill pickle spears
  2. 1 small red onion
  3. ½ loaf fresh ciabatta
  4. 1 pound 80% lean ground beef
  5. 1 pint grape or cherry tomatoes
  6. Olive oil, to taste
  7. Kosher salt, to taste
  8. Ground black pepper, to taste
  9. 1 cup grated aged provolone
Instructions
  1. Heat gas or charcoal grill to medium- high at least 30 minutes.
  2. Cut pickles, onion, and bread into 1-inch chunks.
  3. Form beef into 12 small patties, roughly the same size as pickles, onions, bread, and tomatoes. Skewer a bread piece, 2 beef patties, pickle, red onion, tomato, and another bread piece; repeat to create 2 deconstructed burgers per skewer. Repeat with remaining ingredients and skewers. Drizzle with olive oil and sprinkle with salt and pepper on all sides.
  4. Place skewers on grill, and cook until ingredients start to brown, moving skewers to a cooler part of the grill if bread chars too quickly, about 6 to 8 minutes for medium-rare or 1 to 2 minutes longer for medium to medium-well. Sprinkle grated cheese on meat (or everything, if you like) during final minute of cooking, and close grill to melt fully. Remove skewers from grill, and serve warm.
culture: the word on cheese https://culturecheesemag.com/

Chefs Katie and Richard Chudy

Katie and Richard Chudy are a couple (literally) of professionally trained chefs. Katie Chudy created The Small Boston Kitchen and contributes to Eater Boston. Her first cookbook, Superfood Sandwiches (Fair Winds Press), is due out in June 2015. Richard Chudy is the founder of Boston Burger Blog, and his first cookbook, American Burger Revival (Union Park Press), came out in May. They are both professionally trained chefs and together they own The Skinny Beet, a personal chef and catering company.

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Stylist Laura Knoop

Laura Knoop is a New York City-based food stylist with a studio in Harlem.