High Steaks Prime Ribeye Burgers with Grilled Fennel Slaw and Smoked Gruyere Garlic Cheese Sauce

In keeping with the excess of Las Vegas, I created this high-roller steak burger. The method for preparing the meat produces a very tender and juicy patty with great texture. Theres no gambling with this burger because it is a sure bet.

Ingredients:

Smoked Gruyere and garlic cheese sauce

2 garlic heads
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 pinch sea salt
1 pinch freshly ground black pepper
2 cups smoked Gruyere cheese, grated

Arugula and cilantro mayonnaise

1 cup mayonnaise
1/2 lemon, juiced
1/2 cup arugula
1/2 cup cilantro
1/8 teaspoon sea salt

Grilled fennel slaw

1 large fennel bulb, fronds removed and halved vertically
2 tablespoons butter, melted
1/2 lemon, juiced
1/2 cup mayonnaise
3 tablespoons sour cream
12 ounces coleslaw mix, from a bag
1 tablespoon fresh tarragon leaves, finely chopped
1 tablespoon fresh flat-leaf parsley, finely chopped
1-1/2 tablespoons olive oil
1/2 teaspoon freshly ground coriander
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Patties

2-3/4 lbs. prime beef bone-in ribeye steaks, prepared per directions
1 cup minced white onion
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 teaspoons freshly ground coriander

Olive oil, for brushing on the grill rack
6 (4-1/2 inch square) ciabatta buns sliced in half
3 tablespoons butter, melted

Instructions:

To prepare the meat, debone and cut the steaks into approximately 1 inch pieces with fat intact and freeze until semi frozen, about 20 minutes, then refrigerate until ready to chop.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the cheese sauce, place 2 garlic heads in a loose foil bowl and roast over indirect heat on the grill, turning garlic every 10 minutes for 30 to 40 minutes until soft. Squeeze the roasted garlic out of each clove into a small bowl and smash to make 3 tablespoons of garlic mash and set aside. Melt the butter in a fire-proof sauce pan and add the flour and stir to make a roux. Add the milk, garlic mash, salt, and pepper to sauce pan and stir until thickened. Add the Gruyere and stir until the cheese is nearly melted and set aside to cool.

To make the arugula and cilantro mayonnaise, combine the mayonnaise, lemon juice, arugula, cilantro, and salt in a blender and process until well blended. Remove to a small bowl and refrigerate until serving.

To make the grilled fennel slaw, drizzle the cut side of fennel bulb halves with 1 tablespoon each of the melted butter and grill for about 3 to 4 minutes on each side. Meanwhile, combine lemon juice, mayonnaise, and sour cream in a large mixing bowl and stir. Finely cut the grilled fennel by cross slicing and add to the bowl along with the coleslaw mix, tarragon, parsley, and olive oil, and fold together. Season with coriander, salt, and pepper.

To make the patties, divide the meat into 3 batches. Place the batches one at a time in a food processor and chop to a medium-fine texture, about 20 to 24 one-second pulses per batch. Pour chopped meat onto a cookie sheet and spread, removing any large pieces of fat and gristle. Sprinkle the onion, salt, black pepper, and coriander over the meat and toss gently with salad forks until well mixed. Divide the mixture into six equal portions and gently push and pat the portions by hand into 4-1/2 inch square patties without picking them up.

When the grill is ready, brush the rack with olive oil. Place the patties on the rack with a spatula, cover and grill for 5 to 7 minutes per side until done. In the meantime, brush the buns with butter and place around the edge of the grill to lightly toast.

To serve, spread both halves of the buns with arugula and cilantro mayonnaise. Spread cheese sauce on the patties and place on bottom bun, cheese side down. Spread cheese sauce again on the tops of the patties and top with grilled fennel slaw and top bun. Serve right away.