RECIPES: Recipe Details
The Razzle Burger
My husband, who provided me with the idea and dared me to try to improve it, inspired this recipe. I played around with it & expanded the recipe to include arugula, Gruyere, and sour dough rolls. He even thinks (reluctantly of course) the peppery taste of the arugula is a great addition to this burger.
1 12ounce bag frozen Raspberries, thawed
1 cup water 1/2 cup Port Wine
2 tablespoons butter
2 large yellow onions, sliced thinly
2 teaspoons sugar
12 strips thick sliced bacon
2 pounds ground chuck
3 tablespoons finely chopped walnuts
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
Vegetable oil for brushing on grill rack
12 thin slices Gruyere
1/4 cup melted butter for rolls
6 sour dough rolls, split
3 cups fresh arugula, washed
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make raspberry sauce, combine thawed raspberries, water and port wine in a grill safe saucepan. Stir and cover. Simmer for 30 minutes stirring occasionally to help breakdown the raspberries. Remove from heat and strain through a fine mesh sieve to remove the seeds. Place back into the saucepan and continue to simmer until the mixture is thick. Remove from heat; keep covered and set aside until needed. To make caramelized onions, melt butter in grill safe skillet. Add the thinly sliced onions and sugar. Cook until soft and golden brown. Remove from heat, cover and set aside. In the same skillet, fry 6 slices of bacon until crisp and brown. Remove from heat and place on a paper towel covered plate to drain. Cover with more paper towels and set aside. Repeat with the remaining 6 slices of bacon. To make patties, combine ground chuck, walnuts, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into roll size patties. Brush the grill rack with oil. Place the patties on the rack, cover and grill until bottoms are browned, about 5 minutes. Turn the patties and grill 3 minutes or until done to preference. Turn one more time and place two slices of Gruyere cheese on each patty. Grill until cheese is melted, about 1-2 minutes. Remove from grill. During the last few minutes of grilling butter the cut sides of the sour dough rolls and place onto edges of grill to toast. Remove when lightly toasted. To assemble the burgers, place patties on roll bottoms, lay 2 slices of bacon side by side on top of each patty, add a spoonful of caramelized onions and a generous heaping of arugula. Drizzle with 1-2 tablespoons raspberry sauce. Brush toasted side of top rolls with more raspberry sauce, place on top and serve. Makes 6 burgers.
The raspberry sauce should be thick and almost syrup like. I prefer to spread some raspberry sauce on the top bun to help keep the arugula in the burger. But, if it is too much sauce for you, just skip this step. Also, you can substitute Swiss cheese for the Gruyere cheese if you wish.