Dreamburgers
About this Recipe
By: Rachel
A burger is absolutely the perfect food. When I am in the mood for something vegetarian, I make a batch of my Hearty Farro and Mushroom Burgers, but sometimes I just want a juicy, classic beef burger. In the middle of summer, when garden-fresh tomatoes are heavy on the vine and burgers can be made outdoors on the grill, this simple fare goes from good to great.
Burgers can be customized to your and your guests’ tastes—burgers are delicious with a wide variety of raw or grilled vegetables, different cheeses, bacon, sweet or savory sauces, and more. For me, the Dreamburger is the perfect combination of juicy meat, sweet confit tomatoes, umami onion jam, rich avocado, creamy aioli, and melty cheddar cheese. The brioche bun, which is buttery and flavorful, makes a big difference; get the best-quality bun you can find (try a local bakery).
This recipe serves 2-4; note that beef will shrink while it cooks. I usually make ⅓ pound (150g) burgers (when they are thicker, it is easier to cook them on the rare side, which I prefer) but you can make ¼ pound or even ½ pound as you like.
This Fourth of July, fire up your grill and enjoy a refreshing glass of Tinto de Verano to enjoy with your Dreamburgers.
Dreamburgers
Ingredients
Onion jam:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 tablespoon honey
- ¼ cup (60 mL) dry red wine
- Salt and freshly ground black pepper
Burger:
- 1 pound (about ½ kilo) fresh ground chuck (I recommend 70% fat, 30% lean, but get what you can)
- Kosher salt and freshly ground black pepper
Additional accouterments:
- 2-4 brioche burger buns, split in half and lightly brushed with melted butter or olive oil
- 2-4 slices sharp cheddar cheese (I prefer Beecher’s or Tillamook)
- Handful of arugula or butter lettuce
- 2-4 tablespoons aïoli (you can buy this prepared, or add a little lemon juice and minced garlic to some mayonnaise)
- 1 small avocado, sliced
Step by Step Instructions
Step 1
- First, make the tomato “confit.” (A true confit takes several hours, we are doing a quick version here).
- In a small but heavy pot, combine the ingredients together, and heat on medium-low, stirring occasionally, letting the tomatoes soften while you prepare the other components (you can do this up to several hours before you plan to serve, or make a day or two ahead and reheat).
Step 2
- Next, make the onion jam.
- Heat the butter and olive oil in a small saucepan. Add the onions, and season with salt and pepper.
- Cook until caramelized, about 15 minutes. Add the honey and wine, and cook on medium-low until the onion has reached a jam-like consistency, about 15 minutes more. Set aside.
Step 3
- Heat your grill to medium-high (I use a charcoal grill, which takes awhile to heat up; prepare according to your experience with your grill). You can also use your broiler.
Step 4
- When you are ready to cook, shape your patties into rounds, and press an indentation with your thumb into one side. There should now be a shallow “rim” forming the outside of the patty (this helps preserve the burger’s shape while it cooks).
- Season the outside generously with salt and pepper right before your burgers hit the grill.
Step 6
- Cook your burger for 2-4 minutes per side, depending on the thickness of your burger and heat of your grill (do not press down with a spatula during cooking–this will cause the juice to ooze out rather than keeping your meat moist).
- For a pink, medium-rare burger, a meat thermometer will register 135°F (57°C). A well-done burger will register 160°F (71°C). Add cheese during the last minute of cooking.
Step 7
- Toast the buns briefly to brown, and assemble your burger, layering with the accouterments you prefer. These burgers go well (of course) alongside French fries, or serve with potato chips, a light salad, or fresh watermelon.
Optional: I have listed my favorite burger toppings, but add whatever you like– you may prefer fresh tomato slices (especially when tomatoes are garden-fresh), fried mushrooms, jalapeños, alfalfa sprouts…the possibilities are endless.
Beverage Pairing
By: Olivia
Truly the stuff of dreams, I’m hesitant to introduce any pairing that will outshine this burger! Thus, my task is to balance the burger and beverage. For a great beer, look no further than Perla Export Premium Lager, a Polish Pilsner style you can snag at Violet Wine. It’s not at all overbearing with bitterness, but the bit of hops will help cut through the richness of the burger. That similar light, refreshing taste and hint of bitterness can be found in Sauvignon Blanc.
Grab whatever your go-to is but also consider checking out Sauv Blanc from Chile. Other countries get a lot of the hype, but it might just be time to go south of the equator and experiment with some South American wines.
