The 1010, Ultimate Cheeseburger Experience
Recipe:
Preheat grill according to directions on bag, using an indirect cooking method.
Start with the quick pickled veggies.
Julienne carrot, celery and red bell pepper and place in an airtight container with lid.
Add spices and and about 1/4 tsp. each salt and pepper.
Dissolve sugar in water/vinegar solution and pour over veggies.
Add lid and shake to distribute spices and coat veggies. Set aside.
Next, place wine, broth and bay leaf in medium sauce-pot over the hottest part of the grill, bringing to a boil. Reduce liquid to about 1/4 c., about seven minutes.
Remove from heat. Discard bay leaf and stir in butter and Agave nectar. Keep warm.
Meanwhile, prepare ground mixture by first combing 1 tbsp. olive oil, parsley, allspice, Sriracha and onion powder and SPST.
Add to beef blend just enough to evenly incorporate wet paste.
Divide into 6 burgers.
Place burgers on medium hot grill for 4-6 minutes each side for medium rare to medium.
While burgers cook, drizzle green onions with olive oil and SPST.
Add to grill for about 6 minutes total, a small tin pan or foil will keep them from falling through the grates.
Once burgers have been flipped, split rolls and drizzle generously with olive oil.
Place on medium heat part of grill.
Once green onions have grilled and translucent, transfer to a surface and rough chop.
Assembly:
Place 2 slices of tomato on bottom part of roll. Add burger.
Stir wine reduction and drizzle 1/6 onto top of burger and and toasted side of top roll
Add 2 slices of cheese and 1/6 of chopped onions
Using a slotted spoon or fork, top with 1/6 of pickled veggies.
Finish with bun top.
Serve with grilled potatoes and/or grilled vegetables.
Serves 6.
Note: May be prepared via stove-top for convenience using a grill pan or cast iron skillet.
