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Video: Build a better, juicier burger

TODAY
updated 6/24/2007 12:08:05 PM ET 2007-06-24T16:08:05

Recipe: Grilled California Avocado B-L-T Burgers with Caramelized Chipotle Onions

Ingredients
  • Caramelized Chipotle Onions
  • 1 large sweet onion, halved and thinly sliced
  • 1 tablespoon Tabasco Chipotle Pepper Sauce
  • 1 tablespoon beef broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oil
  • 1 tablespoon crushed fresh garlic
  • 1 tablespoon dark brown sugar
  • Point Reyes Blue Cheese Spread
  • 6 1/2 ounces light garlic-and-herbs spreadable cheese
  • 4 ounces Point Reyes blue cheese or other favorite
  • blue cheese, crumbled
  • Burgers
  • 1 pound ground chuck
  • 1 pound ground sirloin
  • 1/3 cup minced sweet onion
  • 1/4 cup Sutter Home Zinfandel
  • 3 tablespoons minced fresh oregano, thyme, and basil
  • (any combination)
  • 1 tablespoon Tabasco Chipotle Pepper Sauce
  • 1 1/2 teaspoons spicy seasoned salt
  • Oil for brushing grill rack
  • 12 California avocado slices (prepare at the last minute, brushing with balsamic vinegar and sprinkling with
  • spicy seasoned salt before grilling)
  • 12 pre-cooked bacon slices
  • 6 soft Kaiser rolls (about 4 1/2 inches in diameter), split
  • Romaine lettuce leaves
  • 6 large tomato slices, about 1/4 inch thick
Preparation

• In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
• For caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick skillet with a lid. When coals are ready, place covered pan on grill rack. Cook onion mixture for 15 to 20 minutes, stirring occasionally, until onions are caramelized and most of liquid is evaporated. Remove pan from grill and set aside.
• For spread, combine spreadable cheese and blue cheese in a saucepan; cover and set aside.
• For burgers, place ground beef in a large bowl. Drizzle in onion, Zinfandel, herbs, pepper sauce, and seasoned salt; mix gently. Shape beef mixture into 6 round patties.
• Brush grill rack with vegetable oil. Place patties on grill rack, cover, and cook about 4 minutes. Turn and continue cooking until done to preference.
• Meanwhile, place saucepan with cheese spread on outer edge of grill rack to warm cheese mixture just until it reaches a very soft, spreading consistency. Remove saucepan from grill and set aside.
• During final minutes of grilling patties, arrange avocado slices on a rimmed nonstick perforated grilling pan coated lightly with oil, and grill alongside patties for 1 to 2 minutes, turning as necessary. During final 30 seconds, add bacon slices to pan. When avocados are nicely grilled and bacon is crisp, remove from grill. When
patties are cooked, remove from grill, stacking to keep warm. Place rolls, cut side down, on outer edges of grill to toast lightly.
• To assemble burgers, spread a generous amount of cheese spread over cut sides of rolls. On each roll bottom, layer lettuce, tomato slice, beef patty, caramelized onions, grilled avocado, and bacon. Add roll top and serve.

Serving

Wine Pairing - Zinfandel

Serving Size

6 burgers

Recipe: My Big Fat Greco-Inspired Burgers

Ingredients
  • Tzatziki with Feta
  • 1 small cucumber, peeled, seeded, and chopped
  • 11/2 cups plain yogurt
  • 1 garlic clove, minced
  • 3 tablespoons finely chopped fresh dill
  • 1/2 cup crumbled Greek feta cheese
  • Grilled Eggplant
  • 3 tablespoons white wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large eggplant, sliced into rounds
  • 1/2 inch thick
  • Patties
  • 2 pounds ground lamb
  • 3/4 cup chopped fresh mint leaves
  • 11/2 tablespoons ground cumin
  • Salt
  • Freshly ground black pepper
  • Vegetable oil, for brushing on the grill rack
  • 6 small pita breads, halved horizontally
Preparation


• To make the tzatziki, combine all of the ingredients in a bowl and mix well. Cover and refrigerate for 1 hour.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the grilled eggplant, combine the vinegar, oregano, salt, and pepper in a small bowl and then whisk in the olive oil until the mixture is thick and well blended. Arrange the eggplant slices in a 9 by 13-inch baking dish, pour the dressing over, and turn the eggplant to coat well. Set aside.
• To make the patties, combine the lamb, mint, and cumin in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. Grill the eggplant slices until tender, about 3 minutes on each side. During the last few minutes of cooking, place the pita breads, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, on each bread bottom, place 1/2 cup lettuce, a patty, an equal portion of the tzatziki, and an eggplant slice. Add the bread tops and serve. Makes 6 burgers

Serving

Wine Pairing - Merlot

Serving Size

6 burgers

Recipe: Soy-Glazed Salmon Burgers

Ingredients
  • Ginger-Lime Aioli
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon salt
  • Soy Glaze
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon plus 1 glass chilled Sauvignon Blanc
  • Patties
  • 1 egg
  • 2 tablespoons sour cream
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon Asian hot chile sauce
  • 1 1/4 pounds skinless salmon fillets, chopped finely
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh mint leaves
  • 2/3 cup fresh bread crumbs
  • 1 teaspoon salt
  • Vegetable oil, for forming the patties and brushing on the grill rack
  • 4 sesame buns, split
  • 1/2 cucumber, peeled, seeded, and julienned
Preparation


•Prepare a medium-hot fire in a charcoal gril with a cover, or preheat a gas grill to medium-high.
•To make the aioli, combine all of the ingredients in a bowl and mix wel . Reserve 2 tablespoons for the patties and cover and refrigerate the remainder until serving.
•To make the glaze, combine the soy sauce, honey, and rice vinegar in a small, heavy fire-proof saucepan. Mix the cornstarch and 1 tablespoon Sauvignon Blanc in a small bowl until smooth and ad to the soy mixture. Place on the grill rack and stir the mixture until it boils and thickens slightly, about 3 minutes. Meanwhile, sip the glass of Sauvignon Blanc, saving the remainder for grilling. Set the glaze aside.
•To make the patties, combine the 2 tablespo ns aioli, the egg, sour cream, lime juice, and chile sauce in a large bowl and whisk to blend well. Add the salmon, onion, mint, bread crumbs, and salt. Handling the salmon as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 4 equal portions, and form the portions into patties to fit the buns.
•When the gril is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until browned on the bottom, about 3 minutes. Recommence sipping the glass of Sauvignon Blanc. Turn the patties and brush the cooked side with soy glaze. Cook, turning and brushing frequently with he glaze, just until opaque throughout, 4 to 5 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
•To assemble the burgers, top each bun bottom with an equal portion of the cucumber strips, a patty, and an equal portion of the aiol . Ad the bun tops and serve.

Serving

Wine Pairing — Sauvignon Blanc

Serving Size

4 burgers

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