July 3, 2013

Red White & Blue Burgers

Red, white, and blue.
Just in time for the 4th of July! Grab your friends and get your grills ready for this mouthwatering, juicy burger! Recipe adapted from Williams Sonoma. Serves 4.

For the caramelized onion jam (optional):
  • 1 sweet onion, thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup red wine
  • ½ cup sugar
  • 1 Tbsp. dried thyme leaves
  • ¼ cup agave syrup

For the burgers:
  • 1 ½ lb. ground sirloin (I used 90% lean)
  • Worcestershire sauce, a few dashes
  • Red wine, a few dashes
  • Salt and freshly ground pepper, to taste
  • 4 hamburger buns
  • 4 oz. blue cheese, crumbled
  • Bacon, cooked

For the caramelized onion jam:
  1. In a saucepan over medium heat, combine the onion, vinegar, wine, sugar and thyme, then bring to a boil.
  2. Reduce the heat to low and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
  3. Add the agave syrup and stir to coat the onion. Cook until the onion begins to caramelize and the mixture is thick and syrupy, careful to not allow the jam to burn. Serve immediately.
For the burgers:
  1. Put the ground beef in a bowl and season with salt and pepper. Add desired amounts of Worcestershire sauce and red wine. 
  2. With wet hands, work the seasoning and liquids into the meat, careful not to overwork it.
  3. Divide the meat into 4 portions and shape each patty similar for even cooking. Place in the fridge on a tray lined with wax paper until grill is ready.
  4. Prepare the grill, then grill the burgers directly over high heat until they are nicely grill-marked and their juices begin to rise to the surface, about 3 to 4 minutes. Flip the burgers and grill the other side for the same amount of time.
  5. Serve the burgers on the hamburger buns topped with the blue cheese, caramelized onion jam, and bacon. Enjoy! :)
  6. (Amazingness, just waiting for its bacon)
    (Ta dah!!)
    I hope you all have a safe and happy 4th of July holiday! xo

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