Chef Gary's best burgers share the same secret as his hot dogs. You guessed it? Char marks! Those black singe marks from grilling outside on the patio lock in the taste. That's why it's worth going to all the trouble instead of just frying them on the stovetop or broiling them in the oven. God forbid the microwave!
We started with 85/15 fat content burgers from Target. That's why all the smoke in the picture above. But as we watched even the smoke made our stomachs growl in anticipation. Gary doesn't recommend putting cheese slices on the hamburger while it's still on the grill. That makes a mess. Your cheese certainly doesn't need charred! The burger is hot enough to melt the cheese after both are added to the bun. Squirt the burger with your choice of ketchup or mustard and eat away. Lick your fingers. Send us your photos to post, and we'll post them alongside Gary's.
Chef Gary likes to prepare hot dogs for lunch on the grill by the pool. But he doesn't want to get bored always eating the same thing. He's invented hot dogs with a twist. But it's not a complicated twist. All you will need are your favorite hot dog buns warmed or toasted and lots and lots of shredded cheddar cheese. Condiments, too. Once the hot dogs are good and hot, take them off the grill and pour the cheese on top of them. Watch it melt. If it's still not hot enough, cheat. Warm it in the microwave until it's good and bubbly. It will still taste grilled. It's even better served with hot tomato soup.