The Kitchenless Cook
Independence Day
By Bill Knutson
Photos by Tom Jones

When the Fourth rolls around, millions of people will be gathering around their grills flipping burgers. I love a well-flipped burger, but this year I am declaring my independence from the mainstream and trying something a little different. I began thinking about what Independence Day really meant to our ancestors who migrated here long before we rebelled against the British rule in 1776. Most came here to seek the many freedoms we still fight for today.

In honor of this early freedom movement, I created a few dishes for your July 4th barbecue that maintain the spirit of the classic American burger, and yet are inspired by some Old World flavors. The first is a classic Italian meatball sandwich with a twist. The meatballs are grilled to give them a little smoky flavor. You also get the added bonus of these being eaten outside, so you won’t need to rent a Rug Doctor to get those tough Marinara sauce stains out of your carpets.

The next dish is a Greek-style lamb burger. I have always been a big fan of lamb cooked over an open flame, and I especially enjoy lamb burgers for their big flavor and ease of cooking. Seasoned with rosemary and garlic, and topped with feta cheese, these burgers will have you searching for the ouzo in no time.

As you sit back in you backyard celebrating your independence from work this Fourth, be sure to propose a toast to our ancestors who fought for the freedoms we enjoy today.

Cheers,
Bill

Grilled Italian Meatball
Sandwiches

1 pound lean ground beef
1 pound ground pork
1 medium onion, chopped
6 cloves garlic, minced
8 ounces fresh mozzarella,
sliced
¾ cup pecorino cheese, grated
½ cup bread crumbs
2 eggs
6 soft French rolls
1 15-ounce can tomato sauce
4 Roma tomatoes, sliced
½ cup fresh basil, chopped
(plus extra for garnish)
¼ cup red wine
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive
oil
1 teaspoon ground oregano
2 teaspoons salt
2 teaspoons pepper

Heat olive oil in a shallow pan over medium heat. Add onions and garlic and cook until soft. Add basil, wine, vinegar, oregano, 1 teaspoon of salt, and 1 teaspoon of pepper. Simmer while stirring for 5 minutes. Separate half and remove from pan and let cool. Drain excess liquid back into pan. Add tomatoes and tomato sauce and bring to a slow boil; reduce heat and simmer.

While sauce simmers, combine beef, pork, onion-garlic mixture, ½ cup pecorino cheese, bread crumbs, eggs, and remaining salt and pepper in a bowl and mix thoroughly. Roll into 2-to-3 inch balls and let sit for 10 minutes.

Grill meatballs over medium-high heat while turning every 3 to 4 minutes until the outside is browned. Move away from direct heat and lower temperature to medium-low. Cover and cook for 10 minutes. Place mozzarella slices over meatballs and cook until cheese is melted. Open rolls and toast on the grill. Add 2 meatballs to each roll and pour a generous amount of sauce over the top. Garnish with chopped basil and pecorino cheese. Enjoy.

Greek Style Lamb Burgers

1 pound ground lamb
1 tablespoon fresh rosemary,
chopped
2 cloves garlic, minced
Feta cheese, crumbled
Salt
Pepper
Pita bread (I also really enjoy
Acme Bread’s herb slab)

For Garnish:
Sautéed onion
Tomato
Spinach

Separate lamb into four equal portions and roll into balls. With the palm of your hand, slowly flatten into one-inch thick patties. Season one side with rosemary, garlic, salt and pepper and lightly press into burger. Grill seasoned side up over medium-hot flame for eight minutes. Gently flip over and grill for another 5 minutes for medium. Sprinkle with feta 1 minute before removing from heat. Serve in a pita and garnish to taste.

E-mail: bill@northsidesf.com