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