RECIPES: Recipe Details

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The All American Burger with Fire Roasted Catsup and Crisp Baby Cuke "Pickles"

When I think of "building a better burger", one question comes to mind. How do you improve on perfection? The basic combination we have all grown up with is a tough one to beat. Well seasoned beef, melty cheese, cool crips toppings of onion, lettuce, tomato and pickle with tangy mustard, sweet catsup and creamy mayonaise all piled up between toasty buns is A-#1 in my book. In my recipe for "best Beef Burger",you will find classic concepts with a modern tiwst. Just as in life, we take what we learn early on into the world and add as we go, but those basics are always with us.

Ingredients 

3 1/4 pounds ripe roma tomatoes
2 large yellow onion
1/4 cup + 2 tablespoons good balsamic vinegar
1/4 cup sugar
3 tablespoons Grey Poupon Dijon Mustard divided
1 3/4 teaspoons celery salt divided
1/4 teaspoons cayenne pepper divided
1 1/2 pounds well marbled chuck roast
1/2 pound aged sirloin
1 tablespoon worcestershire sauce
1 1/2 tablespoon Sutter Home Pinot Nior
6 thick slices white american cheese
6 bakery fresh sesame seed buns
3 tablespoons mayonaise
3 cups mache lettuce
5 baby seedless cucumbers

Instructions 

Prepare a medium to hot charcoal grill or preheat a medium hot gas grill. To make the catsup,slice the roma tomatos in half legnth wise, remove seeds and place tomatos skin side down in a grill basket. Slice one of the yellow onions in half and wrap in foil.Set other half aside. Place the tomatos skin side down directly over heat on grill and place the foil wrapped onion to the side of the gill basket.Grill tomato until skins are nicely charred, about 15 minutes,flip them and grill 10 minutes more until very soft.Remove the tomatos and onion from the grill. Open grill basket and remove the skins from the tomatos with a fork as you transfer them to a food processor. Remove onion from foil and add to tomatos. Next add 1/4 cup plus 2 tablespoon balsamic vinegar, 1/4 cup sugar, 1/2 teaspoon dijon mustard, 1/4 teaspoon celery salt and 1/8 teaspoon cayenne pepper to tomato onion mixture and puree untill well blended. Transfer to a saucepan and simmer over low heat for one hour, stirring often. While catsup simmers, start on patties. To make the patties, cut the chuck roast into 2 inch cubes, reserving the large center of fat for oiling your grill. cube the siloin and place the meats in a food processor. Add the reserved 1/2 yellow onion,1 1/2 teaspoon celery salt,1/8 teaspoon cayenne,1 tablespoon worcestershire, and 1 1/2 tablespoons pinot nior. Pulse the mixture until well ground. Divide the meat mixture into 6 equal patties to fit the buns. Slice remaining yellow onion into large rings. Slice the baby cucumbers into long "pickle" strips and set both aside. Place reserved chuck trimming on to a grill fork and run across the grilling surface to oil your grill.Place patties on grill and cover, cook 3-4 minutes until well browned. Turn and grill 3-5 more minutes. Top each burger with a slice of american cheese,place buns on grill around patties, cover and melt the cheese, about 1 minute. Remove patties and buns from grill. Now assemble those bugers. Brush each bottom bun with remaing dijon mustard,then place 1/2 cup mache, a patty, slice of onion, a spoonful of the catsup, 4 slices of cucumber "pickles". Brush the top bun with mayonaise place top bun on to burger and serve. Makes 6 burgers