Bobby Flay's Grill It! - Bobby Flay [19]
Place the burgers on the bottom half of each bun and top with some of the slaw and the bun tops. Serve immediately.
Blue Cheese Sirloin Burgers with Red Wine–Onion Jam
Beef, blue cheese, and red wine are a marriage of flavors made in heaven. This upscale burger is right off the pages of a steakhouse menu and will soon be a classic in your home. Buttering the roll and grilling it adds great flavor and texture; and no burger, in my opinon, is complete without a little strongly flavored mustard. I use Cabrales blue cheese from Spain, but Stilton from Great Britain, Roquefort from France, or Maytag blue from the good old USA will all work perfectly.
Serves 4
1½ pounds ground sirloin
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 ounces blue cheese, cut into 4 slices
6 tablespoons unsalted butter, softened
4 hamburger buns or kaiser rolls, split
3 tablespoons Dijon mustard
1 cup watercress leaves
Red Wine–Onion Jam (recipe follows)
Heat your grill to high.
Shape the meat into 4 burgers, each 1 inch thick. Brush with oil and season liberally with salt and pepper on both sides. Place the burgers on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the burgers over and continue grilling to medium, about 3 minutes longer. During the last minute of cooking, place a slice of cheese on top of each burger, close the cover of the grill, and allow the cheese to melt. Remove the burgers to a plate and let rest while you grill the buns.
Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.
Spread some of the mustard on the bottom and top half of each bun and top with some of the watercress. Place the burgers on top of the watercress and spoon some of the onion jam on each burger. Top with the bun tops and serve immediately.
Red Wine–Onion Jam
Makes ¾ cup
2 tablespoons olive oil
2 medium red onions, halved and thinly sliced
1 cup dry red wine
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat. Add the onion and cook until soft, stirring occasionally, about 10 minutes. Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and let cool to room temperature. The jam can be made 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.
Nacho Burger
It seems only fitting that my love for southwestern ingredients would inspire me to create this burger. The mingling of creamy avocados and melted Monterey Jack cheese with spicy tomato salsa makes for one luscious flavor combination. I have replaced the usual lettuce with blue corn chips for crunch. See photograph.
Serves 4
2 pounds ground chuck, 80 percent lean
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
8 (¼-inch-thick) slices Monterey Jack cheese
4 good-quality hamburger buns
Avocado Relish (recipe follows)
Tomato-Chipotle Salsa (recipe follows)
4 pickled jalapeño chiles, thinly sliced
½ cup coarsely crumbled blue corn tortilla chips
Heat your grill to high.
Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the burgers over and continue cooking to medium, about 4 minutes longer.
Place 2 slices of the cheese on each burger, close the lid or tent with foil,