Born in Berkeley Burgers winning Beef Burger
From mamafrog 16 years agoIngredients
- For the patties: shopping list
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- 2 pounds ground chuck shopping list
- 3/4 cup packed fresh basil leaves, chopped shopping list
- 3/4 cup drained and chopped sun-dried tomatoes, packed in oil shopping list
- 1/2 cup grated onion shopping list
- 3 garlic cloves, minced or pressed shopping list
- 1 1/2 teaspoons salt shopping list
- For the lemon-Grilled Fennel: shopping list
- ----------------------------------------- shopping list
- 3 medium-sized lemons, preferably Meyer lemons shopping list
- 4 medium-sized fennel bulbs, tops removed, sliced into rings shopping list
- 2 tablespoons extra-virgin olive oil (recommended: Colavita) shopping list
- 1/4 teaspoon salt shopping list
- 12 slices thick-cut black pepper bacon or regular thick-cut bacon shopping list
- For the arugula-Fig Topping: shopping list
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- 1/2 cup chopped walnuts shopping list
- 4 teaspoons balsamic vinegar shopping list
- 4 tablespoons extra-virgin olive oil (recommended: Colavita) shopping list
- salt shopping list
- 6 fresh figs, stemmed and sliced lengthwise shopping list
- 3 cups pre-washed bagged baby arugula, roughly torn shopping list
- 2 to 3 tablespoons vegetable oil, for brushing on the grill rack shopping list
- 3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted) shopping list
- 6 good-quality hamburger buns, split shopping list
How to make it
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- For the patties:
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- Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
- For the fennel:
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- Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
- Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
- For the topping:
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- Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
- Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
- To assemble the burgers:
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- Place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve.
People Who Like This Dish 2
- elgourmand Apia, WS
- jakartainflames Jakarta, Indonesia
- mamafrog Elizabeth, PA
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The Rating
Reviewed by 2 people-
There is always one more turn in the road. A for sure five burger.
elgourmand in Apia loved it -
This seems very detailed.
jakartainflames in Jakarta loved it
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