RECIPES: Recipe Details

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Rocket and Rump Burgers with Blue Cheese, Bacon and Onion Marmalade

I recently returned to the USA after 12 years in the South Pacific. This burger is typical of the flavor combinations I found in New Zealand.

Ingredients 

Onion Marmalade:
3 large onions
1 Tbsp. Colivita Olive Oil
1/2 cup Colivita Balsamic Vinegar
1 cup sugar
1 1/2 Tbsp. yellow mustard seeds
1/2 tsp. salt
Patties:
1 lb. ground rump steak
1 lb. ground chuck steak
1/3 cup Worchestershire Sauce
1/4 cup Zinfandel
2 tsp. salt
1 Tbsp. minced fresh thyme
1 Tbsp. minced fresh fennel leaves
1 Tbsp. minced fresh cilantro
oil to brush grill rack
6 rashers bacon
4 oz. Blue Cheese, cut into 6 pieces
6 Kaiser rolls, split
melted butter for rolls
2 cups fresh rocket leaves
2 large beef steak tomatoes, sliced

Instructions 

Prepare charcoal grill with cover. Coals are ready when you can hold your hand 5 inches above rack for 3-4 seconds. If using gas grill, preheat on high for 10 minutes covered, then reduce heat to medium high. To make Onion Marmalade: Slice onions in half, peel, slice thinly. Place fireproof 2-quart sauce pan over hottest spot on grill. Add olive oil and onions. Cook till onions are transparent, not browned, about 5-8 minutes. Add vinegar, sugar, mustard seeds and salt. Bring to boil, stirring ocassionally then move pan to lower heat spot so onions will simmer for 15-20 minutes. Remove from grill and set aside. To make Patties: Break up cold ground meat in a large bowl. In a small bowl, whisk Worchestershire, wine, salt, thyme, fennel and cilantro and pour over ground meat. Mix quickly with finger-tips to prevent compacting meat. Divide into 6 equal portions and shape to fit rolls. Cover and set aside. Place fireproof 10 inch skillet or cast-iron flat grill over grill. When warm lay bacon rashers in skillet and cook till medium well done. Remove bacon to paper-towel lined aluminum foil. Fold foil to keep bacon warm. Set aside. Brush grill rack lightly with oil, place burgers on grill, cover and cook for 4 minutes. Turn burgers and continue cooking 4-5 more minutes for medium. 2 minutes before burgers are done, top burgers with blue cheese and close cover. Remove burgers from grill. Brush cut sides of rolls with melted butter and grill lightly on outer edge of grill. Remove rolls from grill. Assembly: Cover bottom of roll with onion marmalade, handful of rocket leaves, patty, bacon and tomato. Serve.

Comments 

I serve these burgers with roasted kebabs of bell peppers, pineapple, zucchini, mango and mild poblano chiles.