The Ultimate Burger
My Christmas gift this year? A guest post here on Better Recipes from wine expert, Matthew Delaney!
He and I met on a Zonin winery tour through Italy this past October. Along the way he told me about this epic burger recipe he perfected over the years and we decided it just had to be shared with all of you. Coincidentally, December 21st just happens to be “National Hamburger Day!”
This burger has been crowned, “the best burger I’ve ever had”, by every single person I have made it for. The mere mention of an opportunity to savor this burger induces mouth watering daydreams for all who have had it.
Keep reading for the recipe…
The beauty of the recipe, which I’ve perfected over years, is its versatility. Sticking to a few simple ingredients, an amateur cook can produce rich, bold, complex flavors that most people aren’t accustomed to from a hamburger. While those with slightly more adventurous hearts can add a host of optional ingredients capable of shocking any palate. I’ve built the recipe below to show “optional” ingredients and steps for you to choose from. Any combination of them will end in success. I’ll gladly admit that I’ve never made these burgers the same way twice and they have never let me down.
I recommend pairing this burger with Castello D’Albola Chianti Classico, which can be found nationwide. I picked this one up for $12 a bottle at Costco. It’s earthy, bold, yet balanced flavors compliment the complexities of this burger perfectly.
Gorgonzola and Caramelized Onion Stuffed Sirloin Burgers
Tomato and Herb blend:
1/2 Cup Sun Dried Tomatoes (packed in oil)
4 Garlic Cloves, minced
1 Tsp Chili Powder
1 Tsp Ground Cayenne Pepper
1 Tbsp Herbs de Provence
1 Tsp Onion Powder
4 Tbsp Olive Oil
1 Large Sweet Yellow Onion
2 Tbsp Water
4 Tbsp Brown Sugar
2 Tbsp Butter
1 Cup Sliced Mushrooms
1 Tsp Kosher Salt
2 Tbsp White Wine
1 Lb Top Sirloin
1 Cup Crumbled Gorgonzola Cheese (¾ Cup for inside burgers; ¼ Cup for on top of burgers)
1/3 Cub BBQ Sauce
2 Thin Wheat Buns
2 Tsp butter
Handful of Spinach Leaves
1) Combine sun dried tomatoes, garlic, chili powder, cayenne pepper, Herbs de Provence, and onion powder in small bowl. Set tomato and herb blend aside.
2) Caramelize Onions: Put sliced onions into fry pan, drizzle with olive oil, add a small amount of water, and cover over medium heat until soft. Uncover, add brown sugar, and increase heat to medium-high; cook until brown/caramelized, 15-20 minutes.
3) While onions are caramelizing, saute the mushrooms. Melt butter in fry pan over medium heat, add sliced mushrooms and simmer until they release moisture, roughly ten minutes. Sprinkle with kosher salt and stir continuously while more moisture releases, another ten minutes. Increase heat to medium-high; stir until mushrooms soak their fluids back up, approximately five minutes. Splash with white wine and stir until evaporated.
4) Slice top sirloin length wise in half-inch width strips. Alternately feed sirloin strips and tomato-herb mixture into food grinder. Split ground meat into four sections. Flatten 2 patties (Hint: Burgers can be very delicate; build them each on a piece of tin foil to transport to the grill)
4) Layer Gorgonzola crumbles and chopped sauteed mushrooms on bottom paddies. Layer second patty on top of each burger, covering the Gorgonzola filling and sealing the edges.
5) Barbeque on low heat (burgers are very fragile; turn the tin foil over so that burger lands on the grill. do not flip burger repetitively or it will fall apart). Cook ten to fifteen minutes. Flip once, baste heavily with BBQ sauce, and allow to cook another ten to fifteen minutes. Flip second time and baste heavily with BBQ sauce again, cook an additional ten minutes.
6) While burgers are cooking, lightly spread butter on thin wheat buns and put on grill for two to three minutes to warm.
7) Layer burger with caramelized onions on bottom, then burger, then more Gorgonzola, caramelized onions, and a small handful of spinach leaves on top. Slice in half to serve.