RECIPES: Recipe Details
Coriander Cinnamon Burgers with Orange and Blue Onion & Fennel Slaw
1 lb chuck roast
1 lb sirloin
1 lb brisket
2 T. Kosher salt
**Coriander cinnamon sauce
1 stick butter
1 T. honey
1 T. Lea & Perrins Worcestershire Sauce
2 tsp. ground coriander
1 tsp. ground cinnamon
1/2 tsp. Kosher salt
**Onion & fennel slaw
2 T. butter
1 medium red onion thinly sliced
1 medium fennel bulb (outer layers and fronds removed) thinly sliced
Zest from one medium orange
Juice from half of one medium orange
5 oz. Treasure Cave Blue Cheese
6 soft Kaiser rolls
Canola or other high smoke point oil for brushing on the grill
Preheat gas grill to high.
Slice chuck roast, sirloin, and brisket into rough 1 inch chunks and place in a large bowl. Mix meat chunks, adding 2 T. Kosher salt bit by bit for even distribution of all elements. Feed salted meat chunks through your meat grinder. Divide the ground meat into 1/2 lb. portions and form into patties of appropriate size to fit your rolls.
Brush oil on the grill and arrange the patties over one of the grill’s burners. Turn that burner to low and close lid. Grill 6 minutes and flip burgers. With the grill lid now open, heat a small saucepan on the grill and melt the stick of butter. Add honey, Lea & Perrins Worcestershire Sauce, coriander, cinnamon, and salt and stir to blend.
When the internal temperature of the patties reaches about 140 degrees turn the burner under the patties to medium and begin basting the patties with the butter sauce using a brush. Apply the butter sauce to the top side of the patties and flip. Baste the newly exposed side and let grill for one minute with the lid open. Flip patties and baste newly upturned side and grill for one minute. Repeat this process of flipping and basting until the internal temperature of the patties reaches 160 degrees. This should take 3 to 5 additional minutes of grilling depending upon your wind conditions. Remove patties to a platter and cover with aluminum foil.
While the patties are resting, melt 2 T. of butter in a medium saucepan over high heat and saute the red onion and fennel until the onion is just beginning to brown on the edges. Stir in orange zest and juice. Reduce heat to low and continue stirring until the juice is reduced to half its original volume. Remove from the heat and stir in the blue cheese. Set aside.
Turn the grill off. Brush grill rack with fresh layer of oil. Place the halves of the rolls cut side down on the grill and close the lid. Toast for 60-90 seconds and remove rolls to individual plates. Place a burger patty on each roll’s bottom half. Top the patty with 1 to 2 tablespoons of Orange and Blue slaw, and place the top half of the bun on the slaw.
Makes 6 burgers.
If cutting the onion and fennel by hand (not with a mandolin) you will probably get thicker pieces of fennel since its layers are often less defined and more dense than the onion. This will provide for a variety of texture in the slaw. If using a tool that gives uniform slices, hold the fennel until the onion has cooked for about a minute.