In the Kitchen
Executive Chef
- Joined
- Aug 25, 2004
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New-Fashioned American Drive-In Cheeseburger
Finalist, Sutter Home's Build a Better Burger Contest
Yield: 6 servings
For sauce:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
4 gherkin pickles, finely diced
1 bunch green onions, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 teaspoon Tabasco sauce
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
For burgers:
3 pounds freshly ground beef chuck
2 teaspoons kosher salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, sliced into 1/4-inch rounds
Olive oil
Vegetable oil, for brushing grill rack
6 ( 1/4-inch-thick) slices sharp Cheddar cheese
6 Kaiser rolls, split
3 tablespoons butter, softened
6 leaves Boston or bibb lettuce
1 large ripe beefsteak tomato, sliced
To prepare sauce: Combine mayonnaise, mustard, lemon juice, pickles, green onions, parsley, tarragon, basil, Tabasco sauce, sugar, kosher salt and pepper to taste. Cover; chill until serving time.
To prepare burgers: Prepare a hot fire in the grill.
In a large bowl, combine beef and salt, handling meat as gently as possible. Form 6 (4-inch) diameter patties. Sprinkle both sides of patties with pepper to taste.
Brush both sides of onion slices with olive oil. Place onion slices on the hot grill. Cook, turning occasionally with tongs, until softened and golden brown all over. Remove to a platter.
Rub grill rack with vegetable oil. Place burger patties on grill. Cook 4 minutes; flip patties with a spatula. Cook 4 more minutes for medium-rare or to desired doneness. During the last few minutes of cooking, place a slice of cheese over each patty. Cover the grill and cook until cheese melts. Remove to a platter; keep warm.
Lightly toast rolls on the grill. Spread each half with butter. Place a lettuce leaf on each roll bottom, followed by a tomato slice, a burger patty, onions, a generous tablespoon of sauce and the roll top.
Per serving (with 1 tablespoon sauce): 605 calories; 27g fat (40 percent calories from fat); 12g saturated fat; 161mg cholesterol; 55.5g protein; 35g carbohydrate; 4g sugar; 2g fiber; 1,324mg sodium; 220mg calcium; 199mg potassium.
Recipe courtesy of Sutter Home's Build a Better Burger Contest
Finalist, Sutter Home's Build a Better Burger Contest
Yield: 6 servings
For sauce:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
4 gherkin pickles, finely diced
1 bunch green onions, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 teaspoon Tabasco sauce
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
For burgers:
3 pounds freshly ground beef chuck
2 teaspoons kosher salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, sliced into 1/4-inch rounds
Olive oil
Vegetable oil, for brushing grill rack
6 ( 1/4-inch-thick) slices sharp Cheddar cheese
6 Kaiser rolls, split
3 tablespoons butter, softened
6 leaves Boston or bibb lettuce
1 large ripe beefsteak tomato, sliced
To prepare sauce: Combine mayonnaise, mustard, lemon juice, pickles, green onions, parsley, tarragon, basil, Tabasco sauce, sugar, kosher salt and pepper to taste. Cover; chill until serving time.
To prepare burgers: Prepare a hot fire in the grill.
In a large bowl, combine beef and salt, handling meat as gently as possible. Form 6 (4-inch) diameter patties. Sprinkle both sides of patties with pepper to taste.
Brush both sides of onion slices with olive oil. Place onion slices on the hot grill. Cook, turning occasionally with tongs, until softened and golden brown all over. Remove to a platter.
Rub grill rack with vegetable oil. Place burger patties on grill. Cook 4 minutes; flip patties with a spatula. Cook 4 more minutes for medium-rare or to desired doneness. During the last few minutes of cooking, place a slice of cheese over each patty. Cover the grill and cook until cheese melts. Remove to a platter; keep warm.
Lightly toast rolls on the grill. Spread each half with butter. Place a lettuce leaf on each roll bottom, followed by a tomato slice, a burger patty, onions, a generous tablespoon of sauce and the roll top.
Per serving (with 1 tablespoon sauce): 605 calories; 27g fat (40 percent calories from fat); 12g saturated fat; 161mg cholesterol; 55.5g protein; 35g carbohydrate; 4g sugar; 2g fiber; 1,324mg sodium; 220mg calcium; 199mg potassium.
Recipe courtesy of Sutter Home's Build a Better Burger Contest
