RECIPES: Recipe Details
Meat for Patties:
1 ½ lbs. Choice Freshly Ground Chuck (~15-18% fat content)
½ lb. Freshly ground Lamb shoulder
2 T. Yellow Curry spice (w/out star anise)
2 t. Cayenne Pepper
1 t. Fresh Garlic mashed
2 T. Sea Salt fine ground
1 T. Fresh Ground mixed peppercorns (black, white, pink, green)
Spicy Onion Gastrique:
2 T. Colavita E.V.O.O.
2 Whole Vidalia Sweet Onions- med size
1 C. Sugar
1 C. White Balsamic vinegar
¼ C. Sherry vinegar
½ C. Sutter Home Merlot
1 T. Tabasco Habenero Pepper Sauce
2 t. sea salt
1 C. Mayonaise
½ C. Greek Yogurt
1 C. Fresh Basil leaves-lightly packed
½ C. Fresh Cilantro-lightly packed
½ C. Fresh mint- lightly packed
1 t. sea salt
Fresh Baby Arrugula
12 oz. Fresh Goat’s Cheese
¼ C. Butter- melted
6 ea. good quality egg enriched burger rolls
Prepare herb mayonnaise by placing basil, cilantro, and mint into food processor and pulse to mince. Be sure to scrape sides down with a spatula intermittently. Remove herb mixture into a bowl and add in mayonnaise and yogurt and combine. Salt to taste, cover and place aside in the refrigerator.
Preheat large sauté pan on med high. Prepare the spicy onion gastrique by peeling the onions and cutting in half. Slice in ¼" half rings. Add E.V.O.O. to pan and then add in sliced onions. Cook onions until they begin to carmelize then add sugar and stir in util uniform and sugar has melted in- about a minute. Add in Tabasco Habenero Sauce and stir in. Be careful not to breath in over the pan! Add in Sutter Home Merlot and allow a minute for alcohol to flash off then add in balsamic and half of the Sherry vinegar to mixture. Reduce heat to medium and cook until liquid is reduced by half to two-thirds and liquid coats the back of a spoon. Add in the rest of the sherry vinegar, stir in and remove from heat.
Preheat gas grill to med high heat.
In a large bowl, combine beef, lamb and spices together. Divide into 6 equal portions. Using 2 pieces of wax or parchment paper, place each individual portion between the paper and press down with a sauté pan or plate until meat is about ½" thick. Make patty edges uniform and set aside.
Before placing on the grill, season patties with salt and pepper and place on grill. Cook approximately 2 minutes and rotate burgers a ¼ turn. Cook for about 2 more minutes or until top of meat begins to sweat. Turn patties over, season with salt and pepper, cook for 2 minutes and rotate ¼ turn. Cook for about 2 more minutes or when the meat juices begin to rise to surface of patty which should give a medium-rare to medium doneness.
Cut buns in half and brush on butter to each half. Place on edge of grill about a minute before removing meat from grill. Toast to preference.
Place liberal amount of herb mayonnaise on bottom cut bun. Place burger on bun. Place about 2 oz of goat cheese on burger. Pile on liberal amount of onions then place on baby arrugula. Coat top bun with a light amount of herb mayonnaise, top off the burger and bon apetit!
This burger was created especially for my new bride Erin. The Mediterreanean is succulent and bursting with many flavors of the region. The sweetness of the onions and the tart vinegar play well against the juicy rich flavors of the beef and lamb. Then you feel the heat!