RECIPES: Recipe Details

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Not-So-Basic "K.M.L.O.T." Cheeseburger

Not much beats the flavor and satisfaction of a basic cheeseburger. To me, that means ketchup, mustard, lettuce, onion, and tomato -- or "K.M.L.O.T." My recipe is a not-so-basic twist on this American staple, with Fire Roasted Ketchup, Dijon Mustard Vinaigrette Tossed with Baby Arugula, Balsamic Grilled Sweet Onions, and Salt-dried Tomatoes.

Ingredients 

Salt-dried Tomatoes
3 roma tomatoes (preferably vine-ripened)
1 1/2 teaspoons kosher salt, divided in half
Fire Roasted Ketchup
1 medium garlic bulb
1 tablespoon Colavita Extra Virgin Olive Oil
Vegetable oil for brushing grill racks
1 large red bell pepper
6 roma tomatoes (preferably vine-ripened)
1/2 large sweet onion, cut into two slices across the width
2 chipotle peppers (from canned chipotle peppers in adobo sauce) 3 tablespoons white balsamic vinegar
3 tablespoons light brown sugar
1 tablespoon Grey Poupon Country Dijon Mustard
1 teaspoon kosher salt
Balsamic Grilled Sweet Onions
1/2 large sweet onion, cut into two slices across the width
1 tablespoon Colavita Extra Virgin Olive Oil
1 tablespoon white balsamic vinegar
1/2 teaspoon kosher salt
Dijon Mustard Vinaigrette Tossed with Baby Arugula
2 tablespoons Grey Poupon Country Dijon Mustard
2 tablespoons white balsamic vinegar
1 teaspoon Pickapeppa Sauce
1/4 cup Colavita Extra Virgin Olive Oil
3 cups fresh baby arugula leaves
Burgers
2 pounds good quality 80/20 ground chuck (preferably organic)
2 teaspoons kosher salt
8 fresh basil leaves, julienned
3 cloves garlic, minced
3 tablespoon Pickapeppa Sauce
Vegetable oil for brushing grill racks
6 tablespoons goat cheese, brought to room temperature
6 good quality kaiser rolls
Colavita Extra Virgin Olive Oil for brushing rolls

Instructions 

Preheat a gas grill to medium-high. Cut off tops and bottoms of three roma tomatoes. Slice each tomato into six, equal slices (approximately 1/4” thick). Place tomato slices on a cooling rack over paper towels, and sprinkle evenly with 3/4 teaspoon kosher salt. Allow to sit at room temperature for one hour. Flip the tomato slices and sprinkle evenly with remaining 3/4 teaspoon kosher salt. Allow to sit at room temperature for one additional hour. Flip the tomato slices again and use within the next hour. Halve garlic bulb across the cloves. Brush both halves with one tablespoon extra virgin olive oil. Reassemble the garlic bulb and wrap in foil. Place garlic bulb on upper rack of grill or over indirect heat. Turn occasionally. Roast garlic for one hour or until cloves are soft. Scoop roasted garlic cloves from bulb halves and mash into a paste. Divide paste in half (reserving half for the vinaigrette). Brush grill racks with vegetable oil. Grill red bell pepper over direct heat until all sides are blackened. Place pepper in a zip-top freezer bag and allow to sweat for at least 15 minutes. Peel blackened skin from pepper and discard stems and seeds. Cut off tops of six roma tomatoes. Grill roma tomatoes and 1/2 sweet onion, cut into two slices, until well-charred, but not blackened. Combine 1/2 roasted garlic paste, roasted red bell pepper, charred tomatoes, and charred sweet onions in a food processor. Add chipotle peppers, white balsamic vinegar, brown sugar, mustard, and kosher salt. Puree mixture until smooth. Transfer ketchup to a grill-safe saucepan or fry pan. Place on grill and simmer over medium-high heat for 30 minutes. Reduce heat if necessary to prevent boiling. Transfer ketchup to a bowl and allow to cool at room temperature. Toss 1/2 sweet onion, cut into two slices, in extra virgin olive oil, white balsamic vinegar, and kosher salt. Allow to marinade at room temperature for at least 30 minutes. Grill onions over medium-high heat until soft and golden. Separate into individual rings. Combine reserved 1/2 of roasted garlic paste, mustard, white balsamic vinegar, Pickapeppa Sauce, and extra virgin olive oil with a wisk or immersion blender until well-blended. Toss with baby arugula. Combine beef, kosher salt, julienned basil leaves, minced garlic, and Pickapeppa Sauce. Handle the meat as little as possible to avoid compacting. Divide into six equal portions and shape into patties, approximately 1/2 inch thick. Brush grill racks with vegetable oil. Grill patties over medium-high heat for three to four minutes then flip. Continue grilling until cooked to preference, about three to four additional minutes for medium rare, five additional minutes for medium. Transfer patties to a plate and spread each with one tablespoon goat cheese. Cover patties loosely with foil. Halve six kaiser rolls. Brush insides with extra virgin olive oil. Toast on upper rack of grill or over indirect heat until golden. On each roll bottom, place an equal portion of the vinaigrette-tossed arugula. Place the patties next, cheese side up. Place three salt-dried tomato slices on each patty. Divide grilled onion rings evenly among the patties, placing on top of the tomato slices. Brush each roll top with two tablespoons ketchup. There will be left-over ketchup. Serve while hot. Makes six burgers.