Wednesday, August 22, 2012

NYC Union Square Farmer’s Market Burger

(6 Servings)

  • 3 medium shallots, chopped fine
  • 1 t Worcestershire sauce
  • ½ t McIlhenny Tabasco Sauce
  • 3 lbs. freshly ground sirloin from grass fed beef, 20% fat
  • 1 t salt
  • Scant ½ t freshly ground pepper
  • 6 seeded rolls halved
  • 1 small head Boston lettuce
  • Maytag blue cheese slices, enough to cover 6 burgers
  • 6 1/4 inch slices red onion
  • Other toppings as desired–ketchup, hamburger dills, etc.

In a grill with a cover, prepare a medium-hot fire for direct heat cooking.
Mix shallots, Worcestershire, and Tabasco sauce with 3 lbs. of ground sirloin. Add 1 t salt and scant ½ t freshly ground pepper.
Form six ½ lb. patties and place on grill until nicely browned for about 5 minutes. Turn over and grill another 5 minutes or until just done throughout, but juicy.
Shortly before burgers are done, place rolls cut side down on grill and toast lightly. Place lettuce leaves, burgers on bottom halves and top with cheese slices and onion slices. Serves six.
Recipe inspired by Chris Kirigin’s All-American Zinburger, finalist in the Sutter Home Winery Build a Better Burger Contest.

Bill Brady Food Photographer
Recipe Provided by Phyllis Kirigin