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Tired of the same old beef patty? The next time you light up the grill, try my winning burger. A grilled Tuscan-style burger with caramelized onions and grilled pepper tomato marmalade topped with arugula Parmesan. And, don't forget my side of crisp kettle potato chips!
George Hirsch Tuscan Burger
The George Burger
Makes 8, ¼ pound burgers
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/2 pounds ground beef, short rib blend, 80/20 lean / fat ratio
½ pound sweet Italian sausage, removed from casing
Freshly ground black pepper to taste
Accompaniments: potato rolls, caramelized onion, arugula, Parmesan flakes
In a 2-quart mixing bowl, combine all of the ingredients and mix with a fork, taking care not to overwork the meat. Divide into 6 or 8 equal portions and form into 3/4 inch thick patties. Cover and refrigerate for 1 hour.
Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once.
Serve on lightly toasted potato rolls with caramelized onions and grilled pepper tomato marmalade. Top with arugula and Parmesan.
Grilled Pepper Tomato Marmalade
Makes about 3 cups
1/2 Ounce portion per 3 ounce slider burger
2 cups good quality ketchup, (not high fructose)
2 Red peppers, split deseeded grilled and charred
Cloves from 1 head Caramelized garlic
¼ cup Virgin olive oil
2 Tablespoons Balsamic vinegar
1 teaspoon hot sauce
Pulse all above, leaving slightly chunky and add to ketchup.
Chef George’s Caramelized Onions
Preheat a nonstick saucepan to a medium heat. Place 2 cups sliced onions in the pan and cover. Allow to cook for 2-3 minutes, or until the onions begin to brown. Stir and cover again. Continue the process until the onions are a golden brown. Remove the cover. Cook off any excess moisture. Remove the onions from the pan and cool.
Grilled Pepper Tomato Marmalade
Makes about 3 cups
1/2 Ounce portion per 3 ounce slider burger 2 cups good quality ketchup, (not high fructose) 2 Red peppers, split deseeded grilled and charred Cloves from 1 head Caramelized garlic, ¼ cup Virgin olive oil2 Tablespoons Balsamic vinegar1 teaspoon hot sauce
Pulse all above, leaving slightly chunky and add to ketchup.
