Stacked Up Steakhouse Burger

Ingredients

  • Ingredients
  • Smashed Potatoes:
  • 6 medium red skin potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Red Wine Onions
  • 2 large red onions (about 2 Pounds), cut into disks 1/4- to 1/2-inch thick
  • 2 tablespoons olive oil
  • 1/4
  • teaspoon kosher salt
  • 1/4
  • teaspoon freshly ground black pepper
  • 1/2
  • Cup Sutter Home Cabernet Sauvignon
  • 3/4
  • teaspoon sugar
  • 1/3 Cup water, or more as needed
  • Creamed Kale
  • 1 pound kale
  • 2 tablespoons unsalted butter
  • 1/2
  • Cup heavy cream
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon Salt and
  • 1/2 teaspoon ground pepper
  • Special Sauce
  • 1/2 Cup mayonnaise
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon ketchup
  • Patties
  • 2 Pounds ground sirloin
  • 1 tablespoon truffle salt
  • 1 teaspoon ground pepper
  • 6 slices cheddar cheese
  • 6 Brioche buns
  • 1 tablespoon black truffle oil
  • 1/4 Cup crispy fried onions
  • 12 leaves iceberg lettuce

Instructions

  • Instructions
  • Preheat a gas grill to medium-high (450 degrees) heat.
  • Smashed Potatoes:
  • 1. Wash and scrub potatoes until cleaned. Prick each several times with fork. Microwave the potatoes on high until tender, approximately 4-5 minutes.
  • 2. Place cooked potatoes on a flat baking sheet. Using another flat object, gently smash each into a 1/2 inch disk. Drizzle olive oil over them, turning to coat. Sprinkle with salt and pepper.
  • 3. Transfer the potatoes to a gas grill over medium high heat. Grill potatoes until crispy, about 20-25 minutes.
  • Red Wine Onions:
  • 1. Toss the onion slices with 1 tablespoon of oil and sprinkle with the salt and pepper.
  • 2. Transfer the onions to the grill. Grill uncovered until translucent and soft, about 6 minutes, flipping halfway through the cooking time.
  • 3. Heat the remaining 1 tablespoons of oil in a large skillet over medium-high heat. Add the grilled onions and cook for 5 minutes, stirring occasionally and scraping up any browned bits.
  • 4. Add the wine and sugar; cook for another 5 minutes or until the wine has almost evaporated.
  • 5. Add the water; reduce the heat to medium and cook for 8-10 minutes, stirring occasionally, until the onions soften almost completely and the water evaporates. Add 1 or 2 tablespoons of water as needed if the onions begin to dry out or burn.
  • Creamed Kale:
  • 1. Spray kale leaves with cooking spray. Add leaves directly to gas grill over medium high heat. Grill until leaves are slightly charred and wilted.
  • 2. Remove tough middle stalk from each leaf and chop into 1/2 inch pieces.
  • 3. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Sprinkle the creamed kale with salt and pepper.
  • Special Sauce:
  • 1. In a small bowl, combine mayonnaise, vinegar and ketchup. Stir to combine.
  • Patties:
  • 1. Form the ground sirloin into 6 equal patties. Sprinkle generously with pepper and truffle salt, pressing the salt into each patty to form a crust.
  • 2. Place patties on a gas grill over medium high heat. Cook for 3 minutes on each side. Add cheese slices and cook until just melted, another 1-2 minutes
  • 3. Lightly toast halved brioche buns. Remove from grill and brush with truffle oil.
  • 4. To assemble burgers, spread special sauce on bottom bun and top with smashed potato, burger patty, red wine onions, crispy onions, lettuce leaves, creamed spinach and bun top