RECIPES: Recipe Details
The recipes I create are borne from life experience. This recipe is inspired from my all-time favorite yet simple meals during during my travels to Argentina--which is world famous for it quality beef and market fresh ingredients. The sharpness of the cheese with the surprise smoothness of the egg with the flavorful meat works phenomenally when translated to a burger.
2 lbs. ground chuck equally divided into 6 parts
1/4 cup chopped parsley
2 cloves chopped garlic
2 teaspoons salt
2 teaspoons fresh ground pepper
2 teaspoons crushed red pepper
Juice from one lemon
2 tablespoons white wine
2 tablespoons adobo sauce
3 hard boiled eggs, sliced, equally divided by six
6 ounces roasted red pepper
6 ounces aged, quality Parmesan
2 heirloom tomatoes, six slices
6 leaves of romaine lettuce
1 tablespoon olive oil
1 tablespoon balsamic vinegar
6 tablespoons mayonnaise
6 kaiser rolls
Mix meat with following seven ingredients (parsley, garlic, salt, pepper, red pepper, lemon, white wine). Mix and divide equally into six patties.
Grill should begin on high heat. Brush both sides of the burgers with adobo sauce before placing on grill. Burgers should have approximately 2 minutes per side on high heat. Then, reduce to medium heat and remove from direct heat. Brush again with adobo when moving off direct heat.
While burgers cook to medium, approximately 10 minutes, gather remaining ingredients, drizzling the olive oil and lettuces with olive oil and vinegar.
Remove burgers from grill. Slice rolls, on bottom of each roll place hard boiled egg and 1 ounce roasted red pepper. Then, place burger on top of pepper. On top of burger, place 1 ounce of cheese. Then place tomato slices and lettuce. Spread 1 tablespoon of mayonnaise on each roll and top burger.
Best when enjoyed outdoors with a nice bottle of wine and good friends.