Wine Varietal: Cabernet Sauvignon
This is America’s best local burger because it is inspired by America’s best ingredients.Nearly every town has a local farmers’ market. Mine is no different. Seattle’s Pike Place Market is well known for offering a great variety of the best local foods. This burger is meant to represent an example of the kind of great meal that I love to create from strolls down the aisles of the Pike Place Market.
12 slices of quality bacon
Caramelized rosemary onions:
1 large sweet onion, halved and thinly sliced
2 tablespoons Colavita extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh rosemary finely chopped
1/2 teaspoon salt
1 cup mayonnaise
1/2 cup baby arugula chopped
1 tablespoon garlic powder
2 pounds ground chuck
1/3 cup grated sweet onion
2 garlic cloves finely chopped
2 tablespoons Lea & Perrins Worcestershire sauce
2 teaspoons salt
1 teaspoon black pepper
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6oz of good quality goat cheese, cut into 6 equal slices
6 onion buns
6 (1/4 inch thick) large tomato slices
Preheat a gas grill to medium high.
Heat a large heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm
To make the caramelized onions, drain off the bacon fat from the skillet, wipe out skillet with paper towels, and set the skillet back on the grill. Add the onion, olive oil, butter, rosemary, and salt to the skillet, and cover with lid. Cook the onion mixture 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside.
To make the mayonnaise, combine the mayonnaise, arugula, and garlic powder in small bowl, and set aside.
To make the patties, combine the ground chuck, onion, garlic, worshestire sauce, salt, and pepper in large bowl. 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 buns.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers place a generous amount of the arugula mayonnaise on the cut sides of the buns. On each bottom bun place a cheese topped patty, an equal amount of the caramelized onions, two bacon slices, and a tomato slice. Add the top buns and serve.