Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:

Ingredients

1 lb. of lean or extra lean ground beef
3 handfuls of quick oats
1 egg
1 “sploosh” of milk
1 tsp. minced garlic
3-5 mushrooms, finely diced
1-2 jalapeño chilis, finely diced
6-9 splashes Worcestershire sauce
2-5 splashes hot sauce
1 tsp. each ground cayenne, oregano and thyme ½ tsp. each basil and sage
1 Tbsp. ground black pepper
2 tsp. chili powder
8 bread rolls of your choice
8 slices of cheese of your choice
1 large white onion, cut into rings
2 beefsteak tomatoes, cut into slices
2 ripe avocados
Ketchup, mustard and relish
Head of romaine lettuce

Instructions

Mix well all ingredients for the patties. Separate the meat into 8 round patties. Grill them at 375-450 F (or medium-high) for about 6 minutes. Flip the burgers and grill their opposite sides for about 6 minutes. Flip them again and add a slice of cheese per patty. Move all burgers to the side of the grill, but keep a burner on maximum and close the grill lid for 6 minutes. Remove them from the grill. Decorate the bottoms of the halved bread rolls first: Add 1 layer of relish, then 4-6 rings of onion and 3-4 strips of thinly sliced avocado.

Next, place the patties onto the bottom buns, cheese side down. Top them with ketchup and mustard smiley faces, one 1/8-in. slice of tomato, and 3-6 leaves of lettuce. Place the tops of buns gently onto the lettuce stacks, being careful not to spoil the burgers via tippage. Place the palm of your hand firmly on top of each burger and in a smooth, gentle, but forceful motion, compress each burger to half its original height.

Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo–by slowly simmering it in coconut milk.  This recipe takes some time to make, but it’s worth it.  It keeps for months in the freezer, so make a lot.  Serve the rendang over rice.

Ingredients

6 shallots, peeled
3 cloves garlic, peeled
1 tablespoon freshly grated ginger
1 teaspoon turmeric
Pinch of salt
Defrosted super-hot 1/2-inch chile cubes, as needed (or substitute 1-2 fresh habaneros, stems and seeds removed, chopped)
8 cups coconut milk (not sweetened coconut cream)
3 1/2 pounds chuck roast, cut into 1-inch cubes
Fresh basil leaves for garnish

Instructions

Combine the shallots, garlic, ginger, turmeric, salt in a blender or food processor and grind to a coarse paste.  Add the equivalent of 1/2 of a 1/2-inch cube of super-hot chile juice and taste to determine the heat.  Add more chile juice if you want it hotter.

Heat the coconut milk in a large pot, add the paste and the meat.  Cook over low heat, uncovered, for about 1 1/2 to 2 hours, or until the meat is quite tender. Stir the mixture every 15 minutes or so.  The sauce will become very thick.  Raise the heat and, stirring continuously, continue to cook the mixture until all the sauce has been incorporated into the meat and the meat becomes golden brown, about 1/2 hour.  Serve garnished with the basil.

Pancakes as a side dish for dinner? If made from potatoes, they can be served as a crisp accent to a meal in place of bland mashed potatoes. This is another of those basic recipes that can be altered by changing the ingredients added to the potatoes to vary the taste and to complement the entrée with which they are being served. We’ve added horseradish, chiles, cheese, and other seasonings.

Ingredients

1 1/2 pounds russet or red-skinned potatoes
1/4 cup chopped green onions, including some of the greens
3 tablespoons chopped fresh cilantro
2 tablespoons all-purpose flour
2 tablespoons wasabi paste
2 teaspoons chopped garlic
2 eggs
1 teaspoon salt
Vegetable oil for frying

Instructions

Peel and grate the potatoes into a bowl and add cold water to cover. Let stand 15 minutes to extract the starch from the potatoes. Using a slotted spoon, remove the potatoes, drain, and let the water they were soaking in sit for a few minutes.

Carefully pour off the water, leaving the sediment in the bowl. This sediment is the starch from the potatoes and will help the pancakes to bind.

Place the potatoes in a clean towel and gently squeeze out any remaining water.

Add the onions, cilantro, flour, wasabi, garlic, eggs, and salt to the bowl with the potato starch and mix to combine. Add the potatoes and stir to mix.

Heat a large, heavy skillet over medium heat, pour in the oil to a depth of 1/4 inch, and when it’s hot, spoon 1/4 to 1/3 cup of the potato mixture into the oil. Flatten the pancakes to about half-inch thick.

Fry the pancake for 6 minutes, or until browned, turn over, and fry the other side until browned.

Remove and drain the pancakes on a paper towel before serving.

This fiery shrimp appetizer recipe by Mike Stines appeared in the Burn! Blog here. Serve the shrimp with Baja Gazpacho for an unforgettable shrimp cocktail or just enjoy them straight off the grill.

Ingredients

1 1/2 pounds (21-25) shrimp, peeled and de-veined, tails attached
For the marinade:
1/2 cup lime juice (juice of four limes)
2 tablespoons minced Thai chilies
2 tablespoons Sake or white wine
2 tablespoons minced jalapeños
1 tablespoon rice vinegar
2 cloves garlic, minced (about one teaspoon)
2 teaspoons crushed red pepper flakes
1 teaspoon granulated sugar
1/4 cup olive oil

Instructions

In a small food processor, pulse to combine everything except the shrimp and the olive oil. With the processor running, slowly add the olive oil, creating an emulsion.

Place the shrimp in a non-reactive container and add the marinade to it. Cover the container and refrigerate it for one hour.

Prepare the grill for medium-high direct grilling. Drain the shrimp and grill them for a couple of minutes per side or until opaque. Remove the shrimp from the grill and hold them for service if you plan to make the cocktail with Baja Gazpacho, or just serve the shrimp as they are for a quicker appetizer.