(Photo: Carlos Sarmiento)
There is nothing that I love more than a deliciously grilled hamburger. My ultimate comfort food.
With so many options on what to put on them, I have found two amazingly simple yet flavorful ways to elevate this iconic dish to the next level.
Let‘s get cooking!
Menu:
Grilled Gouda Cheeseburger with Bacon-Rum Jam
Grilled Manchego Cheeseburger with spicy Parsley Aioli
Wine pairing:
2018 Prosper Maufoux Pinot Noir (Bourgogne, France)
Serves 6 (or 3 if having the different burgers)
Ingredients:
1 packet of hamburger buns https://wildforkfoods.com/products/brioche-hamburger-buns-cusanos
1 packet of grass-fed beef hamburgers https://wildforkfoods.com/products/grass-fed-patties-grass-run-farms
1 pack of applewood-smoked uncured bacon https://wildforkfoods.com/products/applewood-smoked-berkshire-thick-uncured-bacon
Iceberg lettuce
Two onions (one large and one small)
1 garlic clove, finely chopped
1/3 cup of fresh parsley, chopped
1/4 cup of raw sugar
4 tablespoons of aged dark rum
2 tablespoons of balsamic vinegar
Cracked pepper
1/4 cup of mayonnaise
Two large tomatoes, sliced in rounds
Gouda cheese slices
Manchego cheese slices
Directions:
Bacon Jam:
Cook bacon on a non stick oven pan until crispy. Remove from pan and place on paper towel-lined plate to soak excess fat. Save 1 tablespoon of bacon oil from the pan. Break bacon into bite size bits. Save a few strips for extra topping/garnish per burger.
In a large frying pan heat up bacon oil on medium heat. Add onions and cook until almost translucent. Reduce heat to low.
Add raw sugar and stir. Let cook for about 5 minutes, stirring occasionally until mixture thickens. Add rum and continue to stir for another 4 minutes.
Add balsamic vinegar and stir for 3 minutes. Add bacon bits and stir. Leave in pan on low heat for another 3 minutes and then transfer to a bowl.
Parsley aioli:
On medium size frying pan, heat olive oil on medium heat and add garlic and onions. Cooking through until translucent.
Add cayenne pepper and paprika and stir thoroughly for 1 minute. Reduce heat to low. Add cracked pepper to taste. Stir for one minute.
Transfer mixture to a blender. Add mayonnaise and freshly chopped parsley and blend until smooth. Transfer to bowl and cool in refrigerator.
Hamburgers:
Defrost hamburger buns according to instructions. I recommend to slightly toast them on the top rack of a bbq grill while cooking the hamburger patties.
Cook hamburger patties on grill to desired doneness.
Serve it up:
Bacon jam burger:
On bottom hamburger bun, arrange some lettuce leafs. Place hamburger patty on top of lettuce and add Gouda cheese.
Carefully place a generous amount of bacon jam on top of cheese and add one or two extra bacon strips. Place two tomato rounds on top and cover with the top hamburger bun. Serve.
Parsley aioli burger:
On bottom hamburger bun, arrange some lettuce leafs. Place hamburger patty on top of lettuce and add manchego cheese. Add two tomato rounds on top of cheese.
Spread a generous amount of aioli on the inside of the top hamburger bun and place on top of hamburger. Serve.
*Note: The bacon jam also makes a delicious appetizers with chips, crackers or toast.
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
Wine pairing
2018 Prosper Maufoux - Pinot Noir (Bourgogne, France)
*Special thanks to Winesellers Limited for this exceptionally fresh and fruity red wine. Perfectly balanced.
About this wine...
Ruby in color with purple tints. Surprisingly opulent with explosive aromas of fresh fruits like raspberry, black currant and red berry.
Grapes: 100% Pinot Noir
Taste: Beautifully balancing earth tones and jam-packed fruit for a smooth aftertaste with every sip.
This wine is available online and at fine grocery and liquor stores ($22-27)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
Decorative wine drip collars courtesy of www.dripstosips.com
Order your set of two and use promo code: CFW15 for a 15% discount.
(Photo: www.dripstosips.com)
Enjoy!
Bon appetit!