Burger Night (3 page)

ONIONS THREE WAYS

VERSATILE FLAVOR

Of course you can always add slices of raw onion o top a burger, but cooking onions releases their sweet quality and adds depth of flavor. The trick to grilling onions is to carefully keep them in thick slices so that they don’t fall apart and slide through the grates. Using a flat spatula will help hold them together when you flip them.

WHAT YOU NEED

FOR THE GRILLED ONIONS

1 yellow onion, cut into
½
-inch (12-mm) slices

2 tablespoons olive oil

FOR THE CARAMELIZED ONIONS

2 tablespoons olive oil

2 yellow onions, halved and thinly sliced

1 tablespoon balsamic vinegar

FOR THE ONION-BACON SAUTÉ

4 slices thick-cut bacon

2 yellow onions, halved and cut into
¼
-inch (6-mm) slices

Kosher salt and freshly ground pepper for seasoning

TO MAKE THE GRILLED ONIONS
, build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. Brush both sides of the onion slices with olive oil and season with salt and pepper. Arrange the onions on the grill grate directly over the heat and cook, turning once with a flat spatula, until nicely grill-marked, about 4 minutes per side. Transfer the onions to a cutting board and cut each slice in half, separating the individual rings. Serve right away.

TO MAKE THE CARAMELIZED ONIONS
, warm the olive oil in a nonstick frying pan over high heat. Add the onions and sauté, stirring often, until translucent, about 5 minutes. Reduce the heat to medium-low and season with salt and pepper. Cook, stirring occasionally, until the onions turn deep brown, 35–45 minutes. Stir in the balsamic vinegar. The caramelized onions can be stored in the refrigerator for up to 3 days. Reheat before serving.

TO MAKE THE ONION-BACON SAUTé
, in a frying pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain. When the bacon is cool enough to handle, tear it into bite-sized pieces. Set aside.

Pour off the excess grease from the pan and discard, but don’t wipe the pan clean. Return the pan to medium-high heat and add the onions. Toss the onions to coat in the remaining bacon grease. Season with salt and pepper and sauté, stirring frequently, until golden, about 10 minutes. Add the bacon to the pan and cook just until warmed through, about 2 minutes. Serve right away.

MAKES ABOUT 1 CUP (6 OZ/185 G), ENOUGH TO TOP 4–6 BURGERS

BURGERS

CAPRESE BURGERS

SHOWCASE SUMMER

All the fresh tastes of a caprese salad come together on this open-faced burger. If you haven’t worked with burrata before, you’re in for a treat; like fresh mozzarella, this Italian cheese has a firm outer skin with a creamy, tangy interior. Letting the cheese come to room temperature for at least an hour before use will ensure it’s perfectly spreadable.

WHAT YOU NEED

BALSAMIC VINAIGRETTE

1
½
tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper

1
½
tablespoons olive oil, plus more for brushing

¾
lb (375 g) ground beef

¾
lb (375 g) ground pork

4 thick slices about
½
inch (12 mm) crusty Italian bread, such as Pugliese

1 clove garlic, halved lengthwise

¼
lb (125 g) burrata cheese or fresh mozzarella, drained, at room temperature

12 fresh basil leaves

1–2 ripe tomatoes, cut into 8 slices

To make the balsamic vinaigrette, whisk together the balsamic vinegar and Dijon mustard in a small bowl. Season with salt and pepper, then whisk in the olive oil. Set aside.

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

In a large bowl, gently mix together the beef and pork. Form into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper.

Brush each slice of bread with olive oil on both sides and arrange on the grill grate directly over the heat. Grill, turning once, until nicely grill-marked, about 2 minutes per side. Transfer to a work surface and rub both sides with the cut sides of the garlic clove. Set aside.

Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium, 5–6 minutes per side.

Brush the bread with the balsamic vinaigrette and spread each slice with one-quarter of the cheese. Top each with 3 basil leaves and 2 slices of tomato, brush with more of the vinaigrette, and top with a burger patty. Serve right away.

SERVES 4

GORGONZOLA-STUFFED BURGERS WITH GRILLED NECTARINES

NOTCH UP THE FLAVOR

This ultra flavorful burger is a true umami sensation. Umami means “savory taste” in Japanese and is considered the fifth taste, along with sweet, sour, bitter, and salty. When selecting the nectarines, look for fruit that is ripe but not overly soft. In winter months omit the nectarines and use pears instead.

WHAT YOU NEED

1
½
lb (750 g) ground beef

½
lb (250 g) cold Gorgonzola cheese, crumbled

Kosher salt and freshly ground pepper

2 nectarines, pitted and quartered

1 tablespoon olive oil

1 tablespoon balsamic vinegar

4 brioche buns, split

Mayonnaise for spreading

4 Bibb lettuce leaves

Grilled Onions (see recipe)
for topping, optional

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Form the ground beef into 4 patties. Divide the cheese among the patties, tucking the cheese inside the meat so that it is completely enclosed. Using your fingers, create a dimple in the middle of each patty. Season both sides well with salt and pepper. Transfer to the refrigerator and let chill for 15 minutes. Alternatively, you can divide the cheese on top of the patties during the last 2 minutes of grilling, as seen in the photo.

Meanwhile, make the grilled nectarines. Brush each piece of nectarine with some of the olive oil and balsamic vinegar and season lightly with salt and pepper. Arrange the nectarines on the grill grate directly over the heat and grill, turning with tongs every couple of minutes, until soft and nicely grill-marked, about 6 minutes total. Transfer the nectarines to a cutting board and slice thinly.

Arrange the bun halves, cut side down, on the grate directly over the heat and toast until lightly browned, 1–2 minutes. Transfer to individual plates.

Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side. Spread mayonnaise on the bottom bun, top with the lettuce, then set the burger on top. Add the nectarine slices and onions, if using, then close the burgers and serve right away.

SERVES 4

CLASSIC BEEF BURGERS

PERFECT EVERY TIME

A really good burger starts with high-quality beef, so always use the best meat available. Try to handle the meat as little as possible since overworking it will result in a dense texture. Be sure to season your patties generously on both sides using kosher salt and freshly ground black pepper. Once you have mastered making the perfect burger, the choices for toppings are endless.

WHAT YOU NEED

1
½
lb (750g) ground beef

Kosher salt and freshly ground pepper

4 kaiser rolls, split

4 romaine lettuce leaves

1 beefsteak tomato, cut into 4 slices

Ketchup for serving

Dijon mustard for serving

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Form the ground beef into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper.

Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side. Transfer to a plate to rest and cover to keep warm. Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned, 1–2 minutes.

To serve, set the burgers on the rolls and top with the lettuce, tomato, ketchup, and mustard. Serve right away.

SERVES 4

BRIE-STUFFED BURGERS WITH SAGE ONIONS ON FOCACCIA

FIT FOR COMPANY

These indulgent burgers are an excellent way to elevate your backyard barbecue. Caramelized onions take some time—although most of the cooking time is hands-off—so throw an extra onion into the frying pan and you’ll have extra to use throughout the week. Tuck the onions into sandwiches, fold them into an omelet, or spoon them over grilled pork chops.

WHAT YOU NEED

3 tablespoons olive oil

2 yellow onions, halved and thinly sliced

Kosher salt and freshly ground pepper

1 tablespoon balsamic vinegar

8 fresh sage leaves, chopped

1
½
lb (750 g) ground beef

6 oz (185 g) cold Brie cheese, rind removed, cut into
½
-inch (12-mm) pieces

4 pieces focaccia, each about 4
½
-inch (11.5-cm) square

Mayonnaise for spreading (optional)

4 Bibb lettuce leaves

To make the sage onions, warm 2 tablespoons of the olive oil in a nonstick frying pan over high heat. Add the onions and sauté, stirring occasionally, until translucent, about 8 minutes. Reduce the heat to medium-low and season well with salt and pepper. Cook slowly, stirring occasionally, until the onions turn deep brown, 35–45 minutes. Add the vinegar and the sage and stir until the liquid is completely absorbed, about 2 minutes. Remove from the heat and set aside.

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Form the ground beef into 4 patties. Divide the cheese among the patties, tucking it inside the meat so that it is completely enclosed. Using your fingers, create a dimple in the middle of each patty. Season both sides well with salt and pepper. Transfer to the refrigerator and let chill for 15 minutes.

Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side. Transfer to a plate and cover to keep warm.

Slice each square of focaccia open horizontally. Brush the cut sides with the remaining 1 tablespoon olive oil and place on the grill grate directly over the heat. Grill just until warmed and lightly grill-marked, 1–2 minutes.

Spread mayonnaise, if using, on the bottom halves of focaccia and top each with a lettuce leaf, a burger, a generous helping of the onions, and the top half of focaccia. Serve right away.

SERVES 4

BLAT BURGERS

AWESOME AVOCADO

Here, luscious and creamy avocado gives this favorite combination a new lift. For the best results, use the very best-quality ingredients at the height of the season. A large lettuce leaf makes a great gluten-free alternative to a baguette. Select 1 large leaf for each burger then tear the lettuce in half. Top one half with the burger, avocado, bacon, and tomatoes. Use the remaining lettuce to close the burger.

WHAT YOU NEED

6 slices thick-cut bacon, halved

1
½
lb (750 g) ground beef

Kosher salt and freshly ground pepper

1 French baguette or 8 slices toasted sourdough bread

Meyer Lemon Aioli (see recipe)

1 avocado, pitted and sliced

1 ripe tomato, cut into thin slices

4 large pieces of green-leaf lettuce

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

In a frying pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain. Set aside.

Form the ground beef into 4 rectangular patties. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, about 4 minutes per side.

Slice the baguette into 4½-inch (11.5-cm) lengths and split. Slather the cut sides of the baguette with aioli. Top the bottom half of the bread with lettuce, then the burgers, then layer with avocado, bacon, and tomatoes, dividing them evenly. Close the burgers and serve right away.