RECIPES: Recipe Details

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Red Onion Garlic Burger

This is a bit unusual so let me explain before you begin what your end product will look like. These burgers are going to be 5 ½ to 6 ½ “in diameter. The size is determined by the onion. You’re going to be creating three large “ground chuck pockets” for the onions, garlic and cheese. The pocket will steam the garlic and onions and melt your asiago cheese. To serve it you’ll cut the burger in half and place each half on the bun. The presentation is gorgeous with the red onion and the melted cheese oozing from the pocket.

Ingredients 

3 pounds ground chuck
1 large red onion
6 minced garlic cloves
6 teaspoons extra virgin oil
9 tablespoons shredded Asiago cheese (purchase a 5 oz container) Seasoning
6 teaspoons Original Creole Seasoning
Freshly Ground black pepper
Mop
1/3 cup Sutter Home's Pinot Noir
Bread and condiments
2 Cibatta rolls cut sliced in half and cut into quarters. You’re going to have to extras.
1/3 cup extra virgin olive oil
Mayonnaise
1 head of Boston Bibb lettuce
2 large vine ripen organic tomatoes

Instructions 

Directions for Burger Preparation  Bottoms o Separate ground chuck into two parts. Roll out ground chuck on cookie sheet to about 1/3” thick with rolling pin. o Cut red onions into three 1/4” thick slices. Discard end as they are too thick and won’t steam in the burger pocket as well. o Place red onion slices on rolled out ground chuck one inch apart. Using the onion slices as a pattern cut a burger ½ inch larger than the onion making three burgers.  Pockets stuffing, Place each rolled out burger onto a plate. o Place onions on burger. o Mince two garlic cloves over each burger and sprinkle on top of onion o Sprinkle teaspoon olive oil over onion and garlic. o Sprinkle 3 to 4 tablespoons of Asiago cheese over onion and garlic  Tops- o Take other half of ground chuck and roll it out. Create burger tops by cutting circles of ground chuck to match the size of the bottoms. o Place these burgers on top of onion, garlic, and cheese. Seal burgers by pressing sides together firmly, making sure there are not openings in the meat.  Seasoning o Sprinkle each patty with 1 teaspoon Tony Chachers Original Creole Seasoning and freshly ground pepper one side. Press into meat very gently. Let sit in cooler or refrigerator for 20 minutes for the flavors to blend and for the meat to firm up. Preheat gas grill to a 350º temperature. Should be about 20 minutes. Grilling Instructions (Only open the grill to turn burgers over and brush with wine.)  Carefully place cool burger on preheated grill. Cook over medium heat on gas grill for about 10 minutes or until you can visually see the bottom is starting to brown.  Since these are huge burgers I use two spatulas to flip these bad boys.  Brush flipped burger and brush cooked side with Sutter Home Pinot Noir.  Cook other side of burger for 6-9 minutes.  Flip and brush burger with wine.  Cook burgers 2 more minutes or until firm.  Set burgers aside to rest for about 10 minutes.  While burgers rest place Cibatta buns on grill, brush with olive oil. Cook on each side for 2-3 minutes per side. Bread Preparation  Cut Cibatta bread lengthwise to create bun.  Brush both inside halves with mayonnaise.  Place lettuce on one side of bread. Place enough lettuce to have single layer over the bread.  Cut into quarters. Assembly instructions Cut burger in half. You’ll see the red onion on one side. Place sliced tomato on top of burger. Place burger on bun and enjoy.

Comments 

Warning: This won’t be the cleanest burger you ever ate but will be the best. Makes 6 burgers