2 large red onions (about 2 Pounds), cut into disks 1/4- to 1/2-inch thick
2 tablespoons olive oil
1/4
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
1/2
Cup Sutter Home Cabernet Sauvignon
3/4
teaspoon sugar
1/3 Cup water, or more as needed
Creamed Kale
1 pound kale
2 tablespoons unsalted butter
1/2
Cup heavy cream
1/8 teaspoon ground nutmeg
1/2 teaspoon Salt and
1/2 teaspoon ground pepper
Special Sauce
1/2 Cup mayonnaise
1 tablespoon balsamic vinegar
1/2 tablespoon ketchup
Patties
2 Pounds ground sirloin
1 tablespoon truffle salt
1 teaspoon ground pepper
6 slices cheddar cheese
6 Brioche buns
1 tablespoon black truffle oil
1/4 Cup crispy fried onions
12 leaves iceberg lettuce
Instructions
Instructions
Preheat a gas grill to medium-high (450 degrees) heat.
Smashed Potatoes:
1. Wash and scrub potatoes until cleaned. Prick each several times with fork. Microwave the potatoes on high until tender, approximately 4-5 minutes.
2. Place cooked potatoes on a flat baking sheet. Using another flat object, gently smash each into a 1/2 inch disk. Drizzle olive oil over them, turning to coat. Sprinkle with salt and pepper.
3. Transfer the potatoes to a gas grill over medium high heat. Grill potatoes until crispy, about 20-25 minutes.
Red Wine Onions:
1. Toss the onion slices with 1 tablespoon of oil and sprinkle with the salt and pepper.
2. Transfer the onions to the grill. Grill uncovered until translucent and soft, about 6 minutes, flipping halfway through the cooking time.
3. Heat the remaining 1 tablespoons of oil in a large skillet over medium-high heat. Add the grilled onions and cook for 5 minutes, stirring occasionally and scraping up any browned bits.
4. Add the wine and sugar; cook for another 5 minutes or until the wine has almost evaporated.
5. Add the water; reduce the heat to medium and cook for 8-10 minutes, stirring occasionally, until the onions soften almost completely and the water evaporates. Add 1 or 2 tablespoons of water as needed if the onions begin to dry out or burn.
Creamed Kale:
1. Spray kale leaves with cooking spray. Add leaves directly to gas grill over medium high heat. Grill until leaves are slightly charred and wilted.
2. Remove tough middle stalk from each leaf and chop into 1/2 inch pieces.
3. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Sprinkle the creamed kale with salt and pepper.
Special Sauce:
1. In a small bowl, combine mayonnaise, vinegar and ketchup. Stir to combine.
Patties:
1. Form the ground sirloin into 6 equal patties. Sprinkle generously with pepper and truffle salt, pressing the salt into each patty to form a crust.
2. Place patties on a gas grill over medium high heat. Cook for 3 minutes on each side. Add cheese slices and cook until just melted, another 1-2 minutes
3. Lightly toast halved brioche buns. Remove from grill and brush with truffle oil.
4. To assemble burgers, spread special sauce on bottom bun and top with smashed potato, burger patty, red wine onions, crispy onions, lettuce leaves, creamed spinach and bun top
