RECIPES: Recipe Details

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Beef on Weck Burger with Rosemary Horseradish Cream and Zinfandel Au Jus

Beef on Weck is a sandwich that is a specialty of the Buffalo area of Western New York and is served in very few places outside our geographic region. The classic Beef on Weck is rare, slow-roasted beef that is sliced thin, dipped in au jus, piled high on a Kummelweck roll, and served with horseradish. The Kummelweck roll is a Kaiser roll that has been glazed and topped with caraway seeds and coarse salt. This is such a great beef sandwich that it feels natural to apply the same flavors to a burger.

My burger takes inspiration from this ultimate local sandwich; Medium rare to medium sirloin beef burgers, brushed while cooking with a reduced Zinfandel au jus, and served on a crusty Kummelweck roll with rosemary horseradish cream and additional Zinfandel au jus for dipping. It is delicious and it is definitely a taste of the wonderful food of Western New York.

Ingredients 

For the Rosemary Horseradish Cream:

1/4 cup prepared horseradish, lightly squeezed to remove most of the liquid
1 cup Sour Cream
2 Tablespoons heavy cream
1 Tablespoon mayonnaise
1 1/2 teaspoons finely minced fresh rosemary (from the rosemary branch used in the Zinfandel au jus)
1 Tablespoon finely minced fresh parsley

For the Zinfandel Au Jus:

1 1/2 cups Zinfandel
3 cups deli or homemade au jus
1 branch fresh rosemary (rosemary removed and saved for the horseradish cream.)

For the Kummelweck Rolls:

6 bakery fresh Kaiser rolls
½ cup water
1 Tablespoon cornstarch
2 Tablespoons whole caraway seeds
2 Tablespoons coarse sea or pretzel salt

For the Beef on Weck Burgers:

2 lbs. coarsely ground or chopped sirloin
Kosher salt
Fresh ground black pepper
2 Tablespoons neutral oil, for drizzling plus more for wiping on grill
3-4 woody stems of fresh rosemary

Instructions 

For the Rosemary Horseradish Cream:

1/4 cup prepared horseradish, lightly squeezed to remove most of the liquid
1 cup Sour Cream
2 Tablespoons heavy cream
1 Tablespoon mayonnaise
1 1/2 teaspoons finely minced fresh rosemary (from the rosemary branch used in the Zinfandel au jus)
1 Tablespoon finely minced fresh parsley

Add all ingredients to a medium bowl and whisk to combine. Cover with plastic wrap and refrigerate until you are ready to assemble your burgers.

Zinfandel Au Jus:

1 1/2 cups Zinfandel
3 cups deli or homemade au jus
1 branch fresh rosemary (rosemary removed and saved for the horseradish cream.)

Preheat grill to High. Add rosemary, Zinfandel and au jus in a heavy bottomed saucepan or skillet with an oven-safe handle. Place pan over direct heat and reduce by about half, stirring frequently. This should take about 6 to 8 minutes. Taste occasionally and adjust by adding water and reducing further if too salty. Remove pan from heat, remove the rosemary branch and set au jus aside.

Kummelweck Rolls:

6 bakery fresh Kaiser rolls
½ cup water
1 Tablespoon cornstarch
2 Tablespoons whole caraway seeds
2 Tablespoons coarse sea or pretzel salt

In a small bowl, whisk together or use a fork to combine cornstarch and water. Brush the Kaiser rolls with the cornstarch glaze and sprinkle the tops with caraway seeds and coarse salt. Place over indirect heat on a medium grill (about 350F). Close the lid on the grill and cook until the roll tops get crusty and the salt and seeds begin to stick.

Remove rolls from grill, and set aside on a tray or cookie sheet, lightly covered with foil, while preparing the burgers.

Beef on Weck Burgers:

2 lbs. coarsely ground or chopped sirloin
Kosher salt
Fresh ground black pepper
2 Tablespoons neutral oil, for drizzling plus more for wiping on grill
3-4 woody stems of fresh rosemary

Form the ground sirloin into 6 equal patties, about 1/3 lb. each. Sprinkle lightly with kosher salt, generous amounts of fresh ground black pepper and drizzle half the oil over the tops of the burger patties, flip gently and repeat on the other side with salt, pepper and the remaining oil.

Preheat grill on high for 10 minutes. When grill is preheated, pour canola oil on a double piece of paper towel, fold, and –using tongs- wipe down grill grates. Add rosemary stems to a smoking tray or lightly crumpled piece of heavy-duty foil in the grill. If neither foil nor a smoking tray is available, simply lay rosemary stems directly on the grill surface.

Sear burgers on grill for about 2 minutes (or until the color changes about one fourth of the way up the side of the patty.) Flip burger; baste top with Zinfandel au jus and sear again for 1 minute.

Reduce heat on grill to medium-low, lower cover on grill and cook to desired doneness- medium rare or medium. Remove burgers to a platter.

To Assemble burgers:

Split rolls in half and spread each with about 2 teaspoons of rosemary horseradish cream on the bottom half of the bun. Top with a burger and brush the burger with a little more Zinfandel au jus. Serve with dipping dishes full of additional rosemary horseradish cream and Zinfandel au jus.

Comments 

While this recipe looks long, it is simple to prepare and the finished burger is mouthwateringly delicious.

I love this burger and hope you will, too!