Warm summer days have finally arrived, and for many of us that conjures up images of barbecuing and lemonade stands. This is the best time for casual cooking with family and friends.  And speaking of casual cooking….
My friend, Chef Waldy Malouf is known for turning up the heat. Many of his signature dishes at Beacon Restaurant show his love for cooking over an open fire, and now he can share that passion in a big way.

I was lucky enough to be one of the first guests at Chef Malouf’s new endeavor, High Heat (154 Bleecker Street; website coming soon). The menu is simple; wood fired  pizza, burgers, and salads…and sometimes all three in one (check out the picture of my pizza burger!).. all cooked to perfection.

Pizza Burger!

I wish Waldy the best of luck in this latest project!!

And until you can get yourself to High Heat, try out my scrumptious Stuffed Burger recipe at home!!  I want to make your summer sizzle with flirtatious flavors!!


2 pounds freshly ground chuck

Kosher salt and freshly ground black pepper

1 cup grated Asiago cheese (or any cheese you prefer!)

Lettuce, tomato, condiments optional

4 potato buns (or any hamburger bun you prefer), split; toasted, if desired

Divide the meat into 8 equal portions. Form each portion loosely into a burger pattie.  Season both sides generously with salt and pepper. Place about ¼ cup of cheese in between two burger patties and seal the burger around it (so that you have one burger stuffed in the center with asiago cheese). Repeat with the remaining burger patties until you have 4 stuffed burgers.

Heat a grill pan (or an outdoor grill) over medium-high heat on top of the stove. Cook for about 5 minutes on one side, then flip and cook about another 5 minutes or to desired doneness. Only flip burgers once and never press down on them.

Sandwich the hot burgers between the buns, top with onions (cooked or raw), lettuce and tomato and desired condiments (i.e. ketchup, pickles, etc), and serve immediately.