| Cuisine: American | Type: Sandwich | Serves: 2 |
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Source:
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Grilled Magazine, 2014, Michael Shlow |
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Attributes:
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Grill |
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Comments:
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The sauce can be made up to a couple of days in advance. The onions can be precooked the same day. |
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Serving Suggestions:
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Ingredients:
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Burgers: 18 oz ground beef (80%) 2 tbs. extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste Sauce: 4 tbs. mayonnaise 2 tsp. prepared white horseradish Juice of 1/2 lemon 2 thick slices of good-quality Vermont or English cheddar 2 large hamburger buns, split in half Crispy Onions (follows) Crispy Onions: 1 large yellow onion, sliced into 1/2-inch thick rings 2 cups canola oil |
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Instructions:
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1. In a large bowl, mix the ground beef with the olive oil, salt and pepper. 2. Divide the meat into two 9-ounce portions and shape into patties for grilling. Refrigerate until grill is ready. (Don't do this more than an hour in advance.) 3. Prepare a kettle grill for two-zone grilling. Clean the grate with a wire brush. Build a hot fire on one side, leave the other side empty to provide a cooler zone for finishing the burger. 4. While the grill is heating, in a small bowl, mix the mayonnaise, horseradish and lemon juice and season with salt and black pepper. Cover with plastic wrap and refrigerate until ready to serve. 5. About 5 to 7 minutes before you are ready to grill, take the burgers out of the refrigerator and let them start to come to room temperature. 6. Brush the clean grill with oil. Place the burgers on the grate and cook for 1-1/2 minutes (rare). Give them a quarter turn to "mark" them and cook another 1-1/2 minutes. Flip the burgers over and cook another 1-1/2 minutes, then turn to "mark" the other side and cook a final 1-1/2 minutes. 7. Transfer the burgers to the cooler side of the grill and cover each with one slice of cheese. Cover the grill and cook the burgers 4 minutes. Toast the buns if desired. To Serve: Place a burger on each bun. Spread plenty of the horseradish sauce on each burger; it should drip down the sides. Top with Crispy Onions and season with fresh cracked black pepper. Slather more sauce on the other half of the bun and place it on top of the burger. Crispy Onions: 1. In a small saucepan over high heat, bring the onion rings and oil to a boil. Reduce the heat so the onions are gently frying. 2. Turn the onions with a fork very 30 seconds or so and cook until they turn golden brown (very dark, just short of burning), 12 to 15 minutes. If the onions are not golden brown in 15 minutes, increase the heat. 3. Remove the onions from the oil and spread in a single layer on paper towels or a paper shopping bag. At this point they won't be crisp, but after a few minutes, as the caramelized sugars cool and harden, the onions will become deliciously crisp. |
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2014-05-29