It's been a while since BLT has visited the classic, all-beef burger. Or hamburger, but don't let that confuse you. This time elapse has yielded a sudden hankering to get back to basics, a basic, plain burger yet with condiments that would bring a very simple yet absolute tastiest flavor profile possible. No, there will be no bacon, cheddar, bbq sauce, or halfed, sliced hot dogs on this. That can be done elsewhere. And no fried eggs either, that's from, like, 2007. The goal was simple- take some really good ground sirloin and dress it minimally. You will enjoy the results, or your money back is guaranteed!
The Tasty Burger- Grass Fed Organic Beef with Red Wine Caramelized Onions, Roquefort Cheese
1/3 C caramelized onions, (after 30 minutes cooking time, deglaze with 1 TB of red wine three times in ten minute increments, total cook time 60-70 min.)
Roquefort, of good quality, or good Gorgonzola
1 lb beef of your choosing, preferably grass fed if you can find it
1/4 small yellow onion, minced
1/2 ts Worcestershire
4 burger buns
In a large mixing bowl, gently combine the meat, onion, worst, and S&P to taste. Shape into four burgers, ensuring that don't press the shit out of it whilst doing so. Throw in the fridge for about 10-15, fire up your grill or otherwise preferred method of cooking dead animal. We're grilling outdoors on gas for this creature. With oiled grates and a temp around 500F, grill on the first side for about 6 minutes, then 5 on the flip for medium to medium well-ish. That's where I like it. I call it medium-okay. If you're not well, then you're just okay. Grill them buns too. Top with your onion and cheese, no other condiments necessary.
You've only used 3 TB of that red wine? Of course the rest is for dinner. And a glass while grilling is highly recommended y'all. Some Pinot Noir (of course) or Zinfandel would be yummy, perhaps a Shiraz/Syrah or Merlot. Today we have an extremely popular, easy to find and of good value at only $9/bottle- the Ravenswood Zinfandel.