Shallot burger with Anchovy dipping sauce


1.5 pounds ground sirloin
5 tablespoons worstershire sauce
2 medium size minced shallots
3 finely minced cloves of garlic
1 tablespoon kosher salt
1 tablsepoon freshly cracked pepper

Dipping Sauce
2 12 ounce cans of beef stock
1/2 cup of worstershire sauce
2 tablespoon pinot grigio
2 tablespoon of hot sauce
3 finely minced cloves of garlic
7 anchovies
1.5 tablespoon of butter
1 teaspoon kosher salt
1 teaspoon of freshly cracked pepper

Topping sauce
3 tablespoons freshly grated horseradish
3/4 cup of mayo
1 medium minced shallot
1 teaspoon freshly squeezed lemon juice
1 teaspoon of kosher salt
1 teasopoon of freshly cracked pepper

6 slices of provolone
6 hard rolls with crusty tops
vegetable oil for grill



Mix burger ingredients gently. Just enough to mix. Form into six patties.

Put sauce pan on grill. melt butter. add anchovies and garlic. heat until anchovies melt into the butter. Add remaining sauce ingredients. Simmer for 20 minutes.

Mix topping sauce ingredients together.Refrigerate to allow flavors to melt.About five minutes before burgers are completed spread then layer of sauce on top and bottom of cursty rolls.

Oil grill. Put burgers on grill. Every 5 minutes baste with a tablespoon of dipping sauce. Approximately 2 minutes before you remove burgers from grill, put provolone on burgers, let melt. Move to buns
quickly so that cheese melts to burger.

Split remaining dipping sauce into 6 wide containers. Serve with burger as a dipping sauce.