RECIPES: Recipe Details

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Better Butter Burgers with Bacon, Lettuce & Tomatoes Two Ways

Both my home state of Wisconsin and my adopted home, Minnesota, lay claim to Butter Burgers. I thought I might one-up them by adding rich, creamy Boursin cheese to the buttery center. The resulting burgers are decidedly decadent, and perfectly complimented by the smoky bacon, tangy-sweet tomato jam, and juicy fresh tomato slices.

Ingredients 

Burgers:
3 ounces spreadable garlic and herb cheese (such as Boursin)
2 TBSP unsalted butter, softened
¼ cup Sutter Home Sauvignon Blanc
½ cup grated red onion
1 TBSP worcestershire sauce
1 TBSP tamari or soy sauce
1½ TBSP minced fresh thyme
1 tsp. freshly ground pepper
½ tsp. kosher salt
2 pounds ground chuck

12 slices thick-cut applewood smoked bacon

Tomato Jam:
¼ cup extra virgin olive oil
¼ cup minced shallots
1 TBSP minced fresh garlic
3 cups seeded, chopped tomatoes
1½ TBSP white balsamic vinegar
½ TBSP sugar
½ tsp. kosher salt
½ tsp. freshly ground pepper
3 TBSP chopped fresh basil

vegetable oil for grill
6 good quality hamburger buns, split
3 TBSP mayonnaise
6 large, leafy lettuce leaves
6 large juicy slices heirloom tomato

Instructions 

Preheat gas grill to medium heat.

In a small bowl, mash together the cheese and butter. Form mixture into 6 discs. Chill for at least 10 minutes.

In a large bowl, whisk together wine, onion, Worcestershire, tamari, thyme, 1 tsp. pepper and ½ tsp. salt. Gently but thoroughly mix in ground chuck. Form mixture into 6 balls; press a butter disk into the center of each ball and form into 6 patties. Cover and refrigerate until ready to grill.

When grill is ready, cook bacon in a large, heavy, fireproof nonstick skillet until golden and crisp, about 7-9 minutes. Transfer to paper towels to drain, then wrap in foil. Reserve 2 TBSP bacon fat; wipe out skillet.

Return skillet to heat. Add the reserved bacon fat and olive oil. Add shallots and garlic and sauté for 2 minutes. Add tomatoes and sauté for 5 minutes, or until mixture is thick. Add vinegar and sugar and simmer for 2 minutes. Remove from heat; stir in ½ tsp. salt, ½ tsp. pepper and basil. Remove mixture to a bowl and set aside.

Oil grill grates and grill patties until done to preference, about 5 minutes per side for medium. Place the foil-wrapped bacon on the grill to re-warm. During the last 2 minutes of grilling, place the buns, cut side down, on the outer edges of the grill to toast. Remove burgers and buns from grill.

Top bun bottoms with ½ tablespoon of mayonnaise, a lettuce leaf, a tomato slice, a burger, 2 bacon slices, the tomato jam and the bun tops. Serves 6.

Comments 

Don't forget the napkins!