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FarmHouse Chef Jamie's Best Burgers Recipe
2 tablespoons canola oil
2 medium onions
1 teaspoon kosher salt
1//2 cup dry red wine
1 pound ground beef
1 pound ground pork
6 garlic cloves, minced
1 tablespoon sea salt
1 tablespoon fresh ground pepper
1 tablespoon fresh oregano, finely chopped
6 hamburger buns
4 big slices Ashe County Gouda
4 tablespoons Lusty Monk Mustard
1 whole butterhead lettuce, torn into individual leaves

Heat 1 tablespoon of oil in a heavy medium skillet over medium high heat. Add the onions, sprinkle with salt, and sauté until the onions are translucent. Reduce the heat to medium, and continue to sauté until the onions are super tender and well browned. Stir often so they don’t stick! When the onions have started to brown, add red wine, and cook (keep stirring) until the liquid is completely absorbed by the onions. Remove the onions from the heat and set aside to cool.

In a large bowl, mix the ground beef and pork with garlic, oregano, salt, and pepper and shape into six 1//2-inch-thick patties.

Get your grill ready. If it’s charcoal, you’ll want one dense layer of hot coals. For a gas grill, just get the grates good and hot. Place patties on hot grill and cook (flipping at least once) until burgers are well browned on both sides — cook about 5 minutes on one side and 3 minutes on the other side for medium-rare.

When the burgers are done, place a cheese slice on top of each patty, and cover the grill to cook for 1 additional minute to melt the cheese. After the minute, take burgers off the grill, put on a plate, and loosely tent with foil to let the burger rest for a few minutes.

While the burgers are resting, open buns and arrange, cut side down, on your grill. Put the cover on the grill and quickly toast the buns for 1 minute (maybe more, depending on how hot your coals are). Take the buns off the grill and spread bottom halves with mustard. Add a few lettuce leaves to each bun then place the cheesy burger on top of that. Pile browned onions on top of the burgers and cover with bun tops!

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