RECIPES: Recipe Details
New York Steakhouse Burger
I was born and raised in New York and have lived in Manhattan for the past six years. New York is known for its great steakhouses. How many other states have a steak named after them? Growing up in New York, we would often go to steakhouses on special occasions and many times, I would order a New York strip steak, known for its tenderness. In creating this burger, I wanted to include all of the flavors that I love about steakhouse dinners. This isn't just any burger- this burger has pieces of NY strip steak incorporated into the patties. It also has red wine and steak sauce in the patties to give them delicious flavor. The tarragon mayonnaise is reminiscent of the Bernaise sauce that I love on my steak. And the beefsteak tomatoes and crunchy frizzled onions represent the side dishes that I love; they also add a nice crunch. Enjoy this gourmet burger with a glass of Sutter Home Cabernet Sauvignon, and you'll feel like you're dining at one of New York's finest steakhouses.
1 lb. New York strip steak
2 lbs. ground chuck
1/2 cup grated onion
1/4 cup Sutter Home Cabernet Sauvignon
2 tablespoons steak sauce (such as A1)
1 egg, lightly beaten
2/3 cup dried seasoned breadcrumbs
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 cup mayonnaise
6 tablespoons chopped fresh tarragon
2 tablespoons lemon juice
1 teaspoon lemon zest
3 cups canola oil
2 medium onions
2 cups milk
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon black pepper
3/4 teaspoon paprika
2 tablespoons canola oil for brushing grill rack
6 slices New York cheddar cheese
6 brioche buns
2 beefsteak tomatoes, sliced
Prepare a medium-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, cut the New York strip steak into 1/4-inch cubes. Place them in a large bowl with the ground chuck, grated onion, Sutter Home Cabernet Sauvignon, steak sauce, egg, breadcrumbs, salt, and pepper. Mix to combine all ingredients, being careful not to overwork with meat. Form into 6 patties, making a slight indentation in the center so that the burgers cook evenly. Cover and refrigerate.
To make the tarragon mayonnaise, place the mayonnaise, tarragon, lemon juice, and zest in a mini food processor. Process until smooth. Refrigerate until ready to serve.
To make the frizzled onions, pour the oil into a large, deep, heavy fire-proof saucepan to a depth of 2 inches. Heat on the grill until the temperature reaches 360 degrees. Cut the onions into very thin slices and separate the rings. Soak in milk while you prepare the flour mixture. In a shallow platter combine flour, salt, pepper, and paprika, and mix well. Take a handful of onions, shaking off any excess milk, and dredge in the flour mixture. Shake off the excess flour and fry in the hot oil until golden brown, about 2 minutes. Remove onions with a slotted spoon and place on a plate lined with paper towels. Set aside.
Brush the grill rack with canola oil. Place the burger patties on the rack, cover, and cook 4-6 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, spread some tarragon mayonnaise on the cut sides of the top buns. Place a cheese-topped patty on each bun bottom. Place a tomato slice on each patty and top with a mound of frizzled onions. Add bun tops and serve.
This recipe makes 6 burgers.