Monday, July 1, 2013

Euro Burger

The thing that is most associated with summer would have to be grilling. I love grilling….when it is done well. There is so much stuff that gets grilled that just tastes like charcoal, is extremely burned to make sure it cooks all the way through, and is too dry (for the same reason)! How terrible!! To prevent all of this, start everything off with a deep cleaned grill, watch your temperatures, and make sure you use the proper meats or whatever it is that you are using! And don’t be afraid to grill something, to get that char, and then cook the rest in foil so it reaches that great internal temperature without losing all its moisture and doesn’t taste like icky. That being said…you can always use a grill pan!! 

To combat all of these issues we present you with a delicious burger, bound to stay moist and super awesome. What this burger also does is a new fancier twist on a simple burger. We have all had a burger with ketchup and mustard, and while they are amazing classics that must be devoured throughout the summer, offer these burgers up and you will give your guests a nice juicy surprise.
Michael and I have created what we call the Euro burger. It has goat cheese in the middle, allowing the burger to stay moist, beautiful caramelized onions, and an herbed mayo! Yum!

Ingredients:  serves 5 Takes  about 1 hour 15 minutes.

2 lbs ground sirloin
¼ cup goat cheese
2 large sweet onions
2 Tablespoons unsalted butter
1 ½ cups olive oil Tablespoons olive oil
2 Pinches salt
1 large egg
3 Roma tomatoes
4 teaspoons white wine vinegar
3 sprigs oregano
5 onion buns

The thing that will take the longest is to caramelize onions. Slice both of the onions completely. Using a large sautĂ© pan, heat some butter on medium heat, and toss s all of the onion in the melted butter. Stir occasionally for the first 10 minutes, then add a pinch of salt. Keep cooking and stirring every few minutes for about a total of 45 minutes or until the onions are completely browned and soft. Don’t allow the onions to dry out at all, so 1/4 cup of olive oil will be used to add throughout while cooking them.

While making the onions we are going to make the herbed mayo. Add the egg and the fresh oregano to a blender and blend. While blending add the olive oil in a steady stream, next add a pinch of salt and the vinegar, blend completely. Set in the refrigerator to set.

Now take your ground sirloin and season with a little salt and pepper, forming 5 patties. Make a little pocket in the middle of the burger and fill with goat cheese, then cover the burger up so there is no cheese showing.

To put everything together heat your grill pan and add a little cooking spray so nothing sticks. Heat on medium high, and place three burgers at a time, and cook on each side about 4-5 minutes, until there is a nice deep brown sear. Once you cook all the burgers, let sit for a few minutes so they don’t soak the bun. Dab up some of the fat from the grill pan with a paper towel but be CAREFUL you don’t burn yourself.

Place buns on the grill pan just a couple minutes to toast it. Lay burger down, herbed mayonnaise, then caramelized onions, then top with two slices or Roma tomatoes…and voila! A euro burger!

1 comment:

  1. I brought so chicken nuggets and inside the nugget was a bone the bone chipped my tooth and i had to have the tooth pulled. Food Truck Catering