Ok, enough with hamburgers. This last burger will end my little foray into burgers, from fast food to the “glamorous burgers” with glamorous prices.
If your budget is a little tighter now days, and eating out has been cut back, try one of the burgers below. You might even find it better without the crowd, the price tag, knowing the quality of the food used and the peace of mind in knowing how and who has been handling you food. Have fun with these recipes.
SW Steakhouse All-American Hamburger With Red Onion Compote
Recipe By:
Chef David Walzog executive chef at SW Steakhouse at Wynn Las Vegas;
From Best of Beef via Food & Wine, Jan 2007
Description: “A Burger made with great ground beef needs two things: A screaming hot skillet and a terrific topping, such as this red onion compote.”
For the Red Onion Compote
2 Tablespoons vegetable oil
1 Tablespoon ground coriander
3 Medium red onions, finely diced (3 cups)
2 Cups dry red wine
1 Cup sugar
2 bay leaves
1 Teaspoon orange zest, finely grated
3/4 Teaspoon Juniper berries, ground
1 Teaspoon fresh thyme, finely chopped
1 Cup fresh orange juicesalt, to taste
For the Burgers:
2 Pounds ground chuck
salt, to taste
fresh ground black pepper, to taste
4 Kaiser Rolls, or brioche rolls, split and toasted
Lettuce leaves, (optional)
MAKE THE RED ONION COMPOTE:
In a medium saucepan, heat the vegetable oil. Add the coriander and cook over moderate heat for 30 seconds. Add the red onions, wine, sugar, bay leaves, orange zest, juniper berries, thyme and orange juice and bring to a boil. Simmer over moderate heat, stirring occasionally, until the mixture thickens and is reduced to 2 cups, about 1 hour. Let the compote cool to room temperature. Discard the bay leaves and season with salt.
MAKE THE BURGERS:
Heat a large cast-iron skillet. Gently form the ground chuck into four 4-inch patties about 1 1/2 inches thick. Make a 1/2-inch indention in the center of each patty and season generously with salt and pepper.
When the skillet is hot, add the patties and cook over moderately high heat until browned, 4 to 5 minutes per side for medium-rare. Transfer them to a large plate and let rest for 5 minutes.
Place the hamburgers on the toasted brioche buns, top with the compote, garnish with lettuce and serve.
MAKE AHEAD:
The red onion compote can be refrigerated for up to 5 days. Bring to room temperature before serving.
WINE:
Juicy burgers love a juicy young Chianti, like the cherry-flavored 2005 Marchesi de’ Frescobaldi Castiglioni Chianti.
NOTES :
A great hamburger starts with great ground beef, says David Walzog, executive chef at SW Steakhouse at Wynn Las Vegas. He advocates ground-to-order beef with at least 20 percent fat content, seasoned generously with salt and pepper. “After that, it doesn’t need much else,” he says—just a sturdy bun and sauce that won’t overpower the beef, like this sweet-and-sour red onion compote. To make the juiciest burger possible, Walzog says to shape the patty gently and make a small indentation in the center; this ensures even cooking as the burger swells during cooking
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