• Omni Amelia Island

Top 5 Grilling Tips You Need to Try

With summer in full swing, the outdoors are calling. Whether you grill in your backyard or on the beach, for the weekend neighborhood BBQ or Tuesdays after work, here are the top five grilling tips from our Director of Food and Beverage, Daven Wardynski, to make your meal unforgettable.

1. What's your go to seasoning for your burgers? "Let’s start with the burger blend, yes. Most burgers that you see in the stores are 80/20, 85/15 or even 90/10. What that means is that it is 80% lean, 85% lean or 90% lean. At the resort, we choose a 60/40 which means it is 60% lean and 40% fat. That may seem excessive, but that additional fat is the equivalent of great marbling in a good steak. All of that additional fat delivers a more flavorful and more moist burger. That fat will essentially melt away, but what remains is an extraordinary burger like not other. So for that reason, I choose fat as flavor."

2. Favorite drink pairing? "Beer. More specifically, I like a hoppy IPA. You can’t stand in front of a charcoal grill with wood permeating the nose without innately wanting to sip on a beer."

3. Best type of meat combination for grilling? "Grilling should offer textural differences. I like a grilled steak in the middle of summer, sliced and complimented with summer tomatoes, arugula and a charred corn Chimichurri. Crunchy, sweet, sour, umami, salt, all come together really well."

4. What are your go-to burger toppings? "I love Minorcan datil pepper mustard from St. Augustine, sliced raw jalapeño peppers, pepper jack cheese and pecan wood smoked bacon. Another perfect marriage is building onion rings onto your burger with Kansas City style bbq sauce and cheddar cheese. Combinations are limitless, but these are my favorites!"

5. The biggest “no-no” when it comes to making burgers? "Thinking that lean is better. It gives you a dry burger that can quickly overcook."

Bonus Question: What is the best burger you’ve had? "The best burger I have ever had was when I was in Boy Scouts as a child. I remember discovering that the salt and pepper which I added made it taste better. Then, it was GRILLED, not GRIDDLED, over a live wood fire. Certain things resonate from your childhood and I remember this one well: the rain pouring down, the lake in the background, smoke billowing from the fire and just having started to understand how to cook for myself. Pretty awesome."

If we have left you craving a massive, southern-inspired burger, watch this throwback video from Daven's days as executive chef as he builds it for you in 30 seconds!

To learn more about our culinary concept, unique dinning experiences and team of chefs visit www.sproutingproject.com.

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