RECIPES: Recipe Details

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Athens Townie Bounty Burger

Ingredients 

Ingredients: Patties:
2 Pounds 4 Ounces Black Angus Ground Beef
3 Fl. Ounces  Steak Seasoning
2 Fl. Ounces Sutter Home Cabernet Sauvignon
1 1/2 Teaspoons Salt, Iodized
3/4 Teaspoon Black Pepper, Ground
Sweet Corn and  Relish:
1 Cob Sweet Corn, In Husk
3 Oz. Smoked Bacon, Crispy, Diced
1, 7 Oz.  Tomato, Seeds Removed, Dice
1/3 Cup + 2 Teaspoons Chutney
1 Tablespoon Curly Parsley, Chopped
1/4 Cup  Honey Reduction (See Recipe) Honey Reduction:
Approximately 1/2 Cup Bacon Pan Drippings
2 Tablespoons Sutter Home Cabernet Sauvignon
4 1/2 Tablespoons Colavita White Balsamic Vinegar
6 Tablespoons Honey
Mayonnaise:
1/2 Cup Mayonnaise
1 1/2 Ounces Micro Bull's Blood
1/8 Teaspoon Salt, Iodized
Vegetable Oil,For Brushing Grill Rack
1 Tbsp. Honey
For Brushing Patties
6 Slices, Each
3/4 Ounce White Cheddar Cheese
6 Rolls Onion Bialy, Split
1/2 Ounce Bull's Blood, Garnish

Instructions 

Directions: Preheat a gas grill with a cover to medium-high heat. To make the patties, combine the beef, dale steak seasoning, Cabernet Sauvignon, salt, and black pepper in a medium-size bowl. Thoroughly combine the ingredients without handling the beef too long. Divide the beef into six equal portions with each portion being 6 ounces. Form each portion into a round patty approximately 4 inches in diameter. Store in an even layer, covered, and under refrigeration until needed. Preparation for sweet corn and paw paw relish: Begin by placing the corn cob on the grill. Grill the corn for about 10 minutes or until charred on the outside. Remove the husk from the corn and grill corn for about 5 minutes or until lightly charred. Cut kernels from corn cob. Place the bacon in a small non-stick heat proof pan. Place the pan over direct heat on the grill and fry bacon for about 6 minutes or until crispy. Remove bacon from pan, dice, reserve pan drippings. Preparation for Wildflower Honey Reduction: Deglaze pan containing bacon fat with Cabernet Sauvignon. Add vinegar and honey. Allow to boil for about 5 minutes or until syrupy. Remove from heat. Combine corn kernels, bacon, tomato, paw paw chutney, parsley, and honey reduction. Mix well to thoroughly combine. Brush the grill rack lightly with oil. Place the patties on the grill and grill for about 4 minutes. Brush the tops of the patties with honey. Flip burgers over. Add 1 piece of cheese to the top of each burger. Grill the burger for an addtional 5 minutes or until the internal temperature is 160 degrees F and the cheese has melted. During the last few minutes of cooking, place the bialy halves with the cut side down on the grill. Lightly toast the bread, about 30 seconds. To assemble the burgers, spread the cut side of bun top with a generous amount of bull's blood mayonnaise. On each roll bottom, place one patty, an equal amount of relish, and a pinch of bull's blood. Add the roll tops and serve

Comments 

A reflection of the growing availability of fresh and local products in my small town. It is possible and certainly beneficial to substitute ingredients found in one's own area.