RECIPES: Recipe Details

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Everything that's in your pantry Burger

The idea for this burger came from a salad dressing that I love to make. This balsamic beer bacon reduction is infused in the beef patty and I also use it as a final touch to glaze the patties. The bacon is served as a topping, along with blue cheese, spinach and a cucumber garlic aioli.

Ingredients 

Cucumber Garlic Aioli:
1 cup chopped cucumber
2 tablespoons chopped garlic
½ cup mayonnaise
Dressing:
8 strips of diced smoked bacon
½ cup chopped yellow onion
½ cup brown sugar
½ cup lager beer
¼ cup balsamic vinegar
Patties:
1 ½ pounds ground chuck
¼ cup Sutter Home White Zinfandel
2 teaspoons kosher salt
½ teaspoons freshly ground black pepper
Toppings:
8 ounces blue cheese crumbles
2 cups baby spinach
Vegetable oil, for brushing the grill rack
6 onion hamburger buns

Instructions 

Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. To make the Cucumber Garlic Aioli, combine the cucumber, garlic and mayonnaise in a food processor. Blend on low speed for 40 seconds, or until a smooth consistency. Transfer the aioli to a bowl and refrigerate until serving. To prepare the dressing, dice the bacon and place in a 12-inch fireproof skillet. Cook the bacon on the grill until lightly brown. Drain most of the bacon drippings leaving about 3 teaspoons of it remaining in the pan. Add the onions to the pan and sauté until translucent. Combine the brown sugar to the pan. When the sugar dissolves deglaze by adding the beer. Turn the heat to low and reduce this liquid by half. Add the balsamic vinegar and simmer for one minute. To make the patties, combine 1/8 cup of the dressing, ground chuck, white zinfandel, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and cook on medium heat for about 5 minutes. Flip the patties over and cook on the other side for 4 to 5 minutes. Turn the heat to low and glazed each burger with 1 teaspoon of the dressing. During the last few minutes of cooking, place the rolls on the grill rack and toast lightly. To assemble the burgers, spread each roll bottom with one teaspoon of the cucumber garlic aioli. Place a patty on each roll bottom and top with the blue cheese, a portion of the spinach, and the dressing. Add the roll tops. Makes 6 servings.

Comments 

You'll find that this burger has the taste of a refreshing spinach and cucumber salad.