RECIPES: Recipe Details
New York Deli Burger
I wanted to bring the deli taste of a reuben sandwich over to the burger world
3/4 cups mayonnaise
1/4 cup chili sauce
2 tablespoons sour cream
2 teaspoons minced flat leaf parsley
1 tablespoon minced red onion
1 tablespoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon creamy horseradish
1/4 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
½ cup yellow onion chopped
2 garlic cloves minced
Pinch of kosher or coarse sea salt
2 pounds cold ground chuck 75-80% lean
2 teaspoons kosher or coarse sea salt
½ teaspoon fresh ground black pepper
¼ cup cold Sutter Home Zinfandel
¼ cup Worcestershire sauce
¼ cup red onion minced
¼ cup fresh cilantro minced
3 thin slices of deli corned beef cut into 12 strips
6 thick slices Gruyere cheese
6 thin slices of Havarti cheese
Vegetable oil for brushing grill rack
12 slices of marbled rye bread
6 leaves of red leaf lettuce
18 bread and butter pickle slices
6 TBSP Sauerkraut drained
Coarse deli mustard
For the deli sauce, combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl. Mix well and set aside.
For the patties, prepare grill for medium high heat. Place a fireproof skillet on the grill and heat the oil until it begins to shimmer. Add the onions, garlic, and pinch of salt stirring frequently to prevent scorching them. Cook 8-10 minutes until onions are softened. Remove sautéed veggies and ground chuck from refrigerator and add both to a large cold mixing bowl. Combine salt, pepper, Zinfandel, Worcestershire sauce, red onion, and cilantro in a small bowl and pour over ground meat. Use a large sturdy metal spoon instead of your hands to mix ingredients together just until combined. Do not over mix or compact!
Tip: Using a spoon to mix the meat allows the fat to melt during grilling instead of melting by your warm hands. This keeps burgers juicier and prevents them from becoming dense.
Use a metal dough scraper or spatula to divide meat mixture evenly into six portions. Wet your hands to keep them from sticking to the meat and quickly form each portion into a loose ball. Place a saucer sized square of wax paper on a small plate and place one meat ball in the middle. Cover it with another square of wax paper and use a small plate to gently flatten it into a patty. Repeat with the other portions until you have six patties. Wrap each patty with 2 strips of corned beef in a criss-cross X shape pattern.
Brush grill rack with oil to prevent sticking. Place patties on hot grill corned beef side down and close grill lid. Grill for 5 minutes and don’t mash the burgers with spatula or you will squeeze out the natural juices. Gently flip the burgers, close lid, and grill for 5 minutes. Add a slice of Gruyere cheese to each burger, close lid for 1 minute or until they reach an internal temperature of 160F if using an instant read thermometer. Remove burgers from grill and set them in a large dish tented with foil to rest 2 minutes. While burgers are resting, lightly toast all bread slices on one side until they have grill marks.
6. For Assembly, spread a layer of dressing on toasted side of 6 slices of bread and top each one with a leaf of lettuce and 3 pickle slices. Add 1 slice of Havarti cheese on top of the pickles and add a hot burger on top of the cheese. Spread 1 tablespoon of sauerkraut over each burger and a dollop of the dressing on top of the sauerkraut. Spread a thin layer of coarse deli mustard on toasted side of remaining bread slices. Place on top of each burger toasted side down. Serve immediately.
The tart kraut and pickles paired well with the dressing, corned beef, and the burger sandwiched in cheese.