RECIPES: Recipe Details

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Big, Bold & Buttery Beefsteak Burger

I have fairly restrictive parameters regarding what makes a burger a burger. In my opinion, much sway from those parameters moves the dish more into sandwich territory. When I build a burger, I like for there to be no doubt that this is a burger meant for the true burger lover. With that in mind, I submit this recipe that I consider to be a powerful rendition of that most wonderful creation, the Burger.

Ingredients 

Buttery Blast Injection Sauce
1 cup dry red wine
1 cup beef broth
1 stick salted butter
1 teaspoon freshly ground black pepper
8 oz. sliced Crimini mushrooms

Oregano Mayo:
1/2 cup mayonnaise
1 tablespoon fresh oregano (chopped)

Smoked American Cheese
4 (1/4 inch) slices yellow American cheese
4 teaspoons liquid smoke

Patties
2 lbs. ground beef tenderloin
Vegetable Oil, for brushing on the grill rack
4 (5-inch) seeded buns
1/2 cup dijon-style mustard
4 iceberg lettuce leaves
4 (1/4-inch-thick) large tomato slices
4 (very-thin) slices purple onion

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium heat. For the injection/basting sauce, put the red wine in a 1 qt. non-reactive saucepan. Put the beef broth in a 1 qt. non-reactive sauce pan. Place both pans over the heat and reduce each to 1/3 cup. Combine the two ingredients into one pan and add the stick of salted butter and the black pepper. When the butter has melted, stir in the mushrooms and move the pan away from the heat, allowing the mixture to cool down till warm. Strain out the mushrooms and reserve, keeping them warm. For the Oregano Mayo, chop the oregano and stir into the mayonnaise. Cover and set aside, away from any heat. For the Smoked American Cheese, brush each side of each slice with 1/4 teaspoon liquid smoke. Cover lightly and set aside. Patties Divide the ground tenderloin into 4 equal portions on a platter that will hold all 4 and GENTLY shape them into patties that will fit the buns. Fill a marinade injector with the wine, broth, butter mixture and slowly inject each patty all around and throughout, using all but 1/4 of the sauce. Baste the patties with some of the sauce. Cover and allow to sit. When the grill is ready, lightly brush the grill rack with the vegetable oil. Place the patties on the rack, cover and cook, turning once or twice, basting once or twice with the sauce. Cook just until the juices run clear, being careful not to overcook, 2 to 3 minutes on each side. As the patties cook, place the separated buns face down on the grill rack away from the indirect heat. On the last turn of the patties, place a slice of the cheese on each. Cover and cook until the cheese just begins to melt. To assemble the burgers, spread the bottom half of the bun with the mustard and place a lettuce leaf on that. Next, put down a slice of the onion and then place the patty on that. Lightly cover the patty with the mushrooms, being careful not to pile them up. Top them with the tomato slice. Spread the top half of the bun with the Oregano Mayo

Comments 

Having read the rules, suggestions, etc., I wish to point out that though there is no salt as an ingredient in the recipe, the salt in the butter and the beef broth cover that issue. Also, though smoked American cheese is available commercially, I find it to be very limited, even in well-stocked stores. Rather than taking a chance at eliminating myself by including this product with its limited availability in the recipe, I was able to duplicate the flavor with the the recipe above.