Wine Varietal: Pinot Grigio
flavor combinations and cooking with my ten year old daughter to impress some family and friends.
olive oil, 3 tablespoon
red onion, large, halved & sliced thin
brown sugar, 2 tablespoon
balsamic vinegar, 3 tablespoon
black pepper, course grind, .25 teaspoon
ground beef chuck, fresh, 2 pounds
olive oil, 1 tablespoon
ground black pepper, .5 teaspoon
kosher salt, .5 teaspoon
mozzarella, fresh, 6 each 1 ounce pieces
mayonaise, .25 cup
dijon mustard, 2 tablespoon
dill pickle spear diced, 3 each
basil leaves, washed, whole, 18 each
beefsteak tomato slices, large, 6 each
kosher salt, .25 teaspoon
course grind black pepper, 1/8 teaspoon
extra virgin olive oil, .5 teaspoon
lemon fresh whole zested, 2 teaspoon
sourdough hamburger buns, 6 each
Heat a sauce pot with the oil, add the onions and cook over moderate high heat for 4 minutes, add the sugar, vinegar and pepper and cook over moderate high heat for 15 minutes until most of the liquid is absorbed, cool onions.
In a bowl mix the ground beef, oil, pepper and salt briefly, divide into 6 even balls and then stuff the center with 1 piece each of the fresh mozzarella and form into patties around 1.5 inch in thickness. Place on grill and grill approxmently 6 minutes per side.
In a bowl combine the mayonaise, mustard, pickle and the cooled caramelized onions. Marinate tomato slices with extra virgin olive oil, .25 teaspoon of salt and the course grind 1/8th teaspoon of pepper.
Grill each burger bun briefly on the grill, divide the onion remouldade on each bottom bun, top with the cooked burger patties, top with 3 each basil leaves per patty, top with marinated tomato. Top with burger top and enjoy.