BURGER - BRADLEY OGDEN

By akselden

Ingredients

• Wine and butter baste:
• 1 1/4 lb. organic beef chuck
• 3/4 lb. Wagyu beef brisket
• 2 T. butter, softened
• 4 potato rolls
• 1/2 C. diced red onions
• 1/2 C. plus 2 T. red wine
• 1/2 C. balsamic vinegar
• 1/2 tsp. Dijon mustard
• 1/8 tsp. salt
• 1/4 tsp. fresh ground black pepper
• 6 T. unsalted butter

Preparation

Step 1

1. Time beef of any gristle, cut into 1" cubes and chill well.

2. For the wine and butter baste, combine onions, wine and vinegar in a small, heavy bottomed saucepan, bring to a boil, lower heat to medium-low and reduce by three-quarters. Remove from heat and cool slightly. Add mustard, salt and pepper. Combine with butter in food processor and blitz for 10 seconds, or until smooth. Transfer to a work bowl, cover and refrigerate.

3. Grind well-chilled meat through a fine (1/8") plate into a large bowl. Season with salt and pepper to taste and mix, being careful not to compress the meat.

4. Gently form into four 8-oz. balls, flatten them to the width of the bun and spread 1/2 T. of the softened butter onto the top of each patty.

5. Grill directly over hot coals, brushing occasionally with the red wine butter, for 3 minutes per side, then move the burgers away from the coals, close lid and cook for another 4 minutes or until medium rare.

6. Serve on soft potato roll with romaine lettuce that's been tossed with olive oil and balsamic vinegar, a couple of tomato slices and pickles.