Q.: It’s not practical to ship frozen foods to Arizona and I’m craving the delicious “Black and Bleu” burgers from Catullo Prime Meats in Boardman, Ohio. Can you shed any light on the recipe, so I can try to make them myself? I suspect the secret ingredient is the charcoal seasoning, but I don’t know much about the seasoning.
— Jim Masciangelo, Peoria, Ariz.
A.: Luckily for you, Danny Catullo, owner of Catullo Prime Meats, believes in sharing — good food, fine cuts of meat and secret recipes.
You are correct: Part of the secret is the charcoal seasoning, which Catullo gets from spice purveyor Villa Rosa. You can buy the seasoning from Catullo in his store at 7127 Tiffany Blvd., Boardman, for $5.99, online at http://catulloprimemeats.com, or at the online spice seller www.gourmetitalian.com and others. Just search online for charcoal seasoning and you will find it.
Charcoal seasoning is just what is sounds like, a seasoning blend that includes salt, pepper, onion, garlic, and other spices, as well as activated charcoal, which helps to give the burgers their grilled flavor.
Some may be surprised to find activated charcoal in a seasoning blend, but it is not harmful to eat. In fact, just the opposite. Activated charcoal is typically used to treat poisoning victims. Poison binds to the charcoal so that it is absorbed and passes through the system, eliminating the poison. Some folks even take it as a dietary supplement to promote intestinal health.
Charcoal isn’t the only secret ingredient, though. The other is Catullo’s Buckeye Butcher Rub, which you also can purchase at the store or from its website. Catullo tells me the blend is a mixture of salt and seven different types of pepper.
Catullo says the most important ingredient in the burgers is fresh Ohio-raised beef. Catullo sells only Ohio beef at his Youngstown-area shop. By the way, Catullo also sells his Black and Bleu Steak Burgers online and will ship them.
Here is Catullo’s burger recipe:
CATULLO’S BLACK AND BLEU
STEAK BURGERS
3 lbs. ground Ohio beef sirloin (85 percent lean)
8 oz. blue cheese
1 oz. charcoal seasoning
½ oz. Buckeye Butcher Rub
Mix all four ingredients together by hand.
Shape into 9 burger patties (⅓ lb. each) and place on tray. Cover with plastic wrap and refrigerate for at least half an hour (see note).
Heat a grill to medium-high.
Place burgers on grill. Grill on one side until well-browned. Flip and cook on other side until done. Try to flip burgers only once while cooking.
Makes 9 servings.
Note: Unlike a steak that grills better at room temperature, Catullo recommends putting burgers on the grill cold, so they will hold together better and achieve a better sear.
— Danny Catullo, Catullo Prime Meats, Boardman
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; email her at labraham@thebeaconjournal.com with “Ask Lisa” in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number.