The all-American Hamburger gets a gourmet makeover with the addition of ground brisket and a few other ingredients that really take this cookout classic to the next level. Admittedly, there's a bit of preparation involved, but most of it can be done days in advance and the flavor pay off is well worth it!
Ingredients
Serves 6
FOR THE BURGERS
2 1/4 pounds ground brisket
2 egg yolks
2 tablespoons steak sauce (recommended: A1 Brand)
1 1/2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
3 tablespoons cold, unsalted butter
FOR THE ONIONS
1 pound red onions, cut crosswise into 1/4-inch rings
2 to 3 tablespoons extra virgin olive oil
Freshly cracked black pepper, to taste
Kosher salt, to taste
2 tablespoons aged balsamic vinegar
FOR THE KETCHUP
1 cup ketchup
1 to 2 teaspoons canned chipotle peppers*, seeded and diced, or to taste
1 to 2 tablespoons adobo sauce from can, or to taste
2 teaspoons aged balsamic vinegar
Kosher salt, to taste
Freshly cracked black pepper, to taste
FOR THE TOMATOES
6 Roma tomatoes
Olive oil for drizzling
Kosher salt, to taste
Freshly cracked black pepper, to taste
FIXIN’S
6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
6 thick slices sharp cheddar cheese
2 cups baby arugula leaves
1 ripe avocado, peeled and sliced
Directions
Step#1: MAKE THE FIXINS
To caramelize the onions, heat oil over low heat in a large skillet. Add the onions and cook, stirring frequently, for 20 minutes or until soft and deep golden brown. Don’t rush this part. It really does take about 20 minutes to develop the sugars and caramelize the onions. Trust me, your patience will be rewarded. They key to success is low and slow. Season with salt and pepper and add the balsamic vinegar during the last couple of minutes to deglaze the pan. Can be made 3 days ahead. Cover; chill.
To roast the tomatoes, preheat the oven to 400 degrees. Slice the tomatoes in half lengthwise and remove the seeds. Spread tomato halves on a sheet pan and drizzle with olive oil. Season generously with salt and pepper and toss together to ensure everything is coated evenly. Roast for 45 minutes, cut side up, without turning, until the tomatoes are concentrated and caramelized. Can be made 3 days ahead. Cover; chill.
To make the ketchup, Stir together the ketchup, chipotle peppers and adobo sauce in a small bowl. Whisk in the vinegar and season with salt and pepper. Can be made 3 days ahead. Cover; chill.
Step#2
To make the burgers, whisk together the egg yolks, steak sauce and salt and pepper in a large bowl. Add the ground brisket and put a touch of olive oil on clean hands to keep meat from sticking and to prevent over mixing. Carefully work the meat with your fingertips until just combined. It’s important not to overwork the meat, doing so results in a tough burger. To form patties, shape a loose ball in your hand and press half a tablespoon of the cold butter into the center of the meat. Lightly form each hamburger with the balls of your hands making sure the butter is entirely encased, but don’t pack the meat. The more you pack, the denser the burger will be and it will leave more potential for shrinkage. The burgers should be half an inch thick. Season both sides of the burgers with salt and pepper.
Step#3
Heat an outdoor grill or indoor grill pan to medium-high and cook the hamburgers for 5 to 8 minutes on each side to desired doneness. Remove to a plate, add cheese and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns with desired fixin’s. (avocado and arugula)
*Dried, smoked jalapenos in a spicy tomato sauce called adobo; available on the International aisle of most supermarkets and in Latin markets.
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