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grilled steakhouse burger with black truffle butter and roasted garlic spread bun

This recipe represents, to me, the quintessential essence of a what a good burger should be - simple in preparation, and rich and juicy in flavor. The addition of black truffle butter helps to bring out the earthiness of the beef, but becomes subtle and integrated with the addition of the sweetness of the roasted garlic spread on the toasted bun. The coating and toasting of the bun provides a nice contrast of textures. Overall, although the individual elements are basic, the integration creates a finished product that I feel is greater than the sum of its parts. I hope you enjoy.

Ingredients 

vegetable oil (for the grill grate rub)
1lb of ground sirloin
1lb of ground chuck
4tbs Truffle Butter
2 heads of garlic (at least 10 to 12 individual cloves)
extra virgin olive oil
6 sesame seeded hamburger buns
sea salt
fresh cracked black pepper

Instructions 

the prep: Lightly rub the grill grates with vegetable oil. Heat your grill to 375 degrees. Remove the ground sirloin and ground chuck from your cooler/refrig. The meat should be cool to the touch when cooking, not cold. Divide the truffle butter into six equal portions, approx 2tsp per portion, keep the portions cool til ready for use. the roasted garlic spread: Peel away the loose outer layers of the skin of the garlic heads. Cut off 1/4 to a 1/2 inch of the top of heads, exposing the meat of the individual cloves of garlic. Drizzle a small amount extra virgin olive oil over the exposed portions of cloves, making sure the cloves are well coated. Place cloves in a ceramic garlic roaster, or wrap the cloves in aluminum foil, and place on your grill. Close the grill and cook for approx 40 minutes. After the time is completed, remove the roaster or foil bag and put aside to allow the garlic to cool enough so you can touch it without burning yourself. the buns: About 30 minutes into the garlic roasting process, take the six sesame seeded hamburger buns and lightly coat the cut side of each half of each bun with extra virgin olive oil. Set buns aside for toasting later. the patties: At about 35 minutes into the roasting process (the meat should no lnger have a chill to the touch), combine the ground sirloin and ground chuck together and form by hand into six (6) equal size 5 to 5-1/2 ounce bun size patties. Apply a pinch or so of seasalt and a liberal amount of fresh cracked black pepper to each side of each of the burgers. The patties are now ready for gilling. the grilling: Once the garlic roasting time is completed and the garlic has been removed from the grill, raise grill temp to approx 400 to 425 degrees, and maintain this temp throughout the cooking process. Place the patties on the grill and cook for four and a half (4-1/2) minutes on each side - only flipping the patties once. After the first four and a half minutes, flip the patties the one and only time. After about two and a half minutes into the second side, place the portion of truffle butter on the top of each patty - there will be some flame up from the grill, that's ok. After the butter has been placed on the patty, add the buns to the grill, cut side down After the second four and a half minutes is completed and the butter is fully melted, remove the patty and let rest until the buns are ready. the finish: When the buns are done (the cut sides of the buns are a golden brown in color), remove from the grill and place on a sheet pan for finish. Retrieve the roasted garlic, and, using a small small knife or your fingers, pry or squeeze the roasted cloves out of their skin and spread one to two cloves of the roasted garlic on the cut side of each half of each bun. Place the rested pattie in between the cut sides of the toasted roasted-garlic spread buns, plate, and serve. You have just created THE Grilled Steakhouse Burger. Enjoy.

Comments 

Thank you for considering this recipe. It has brought my family and I many a nights of good eating, and has developed into an item of frequent request at our gatherings. I am looking forward to the opportunity to share this experience with all of you. Enjoy! Tom