Twice grilled Walla Walla Sweet onion Infusion BLT Burger on Sourdough
This Burger is Great because of the Walla Walla Sweet Onions are marinated in Sutter Home Chardonnay before grilling. Thesespecial onions which are grown in the state of Washington are only available from mid June thur September. They are sweet, juicy and mellow in taste. This Big Beefy Burger is infussed with Walla Walla Sweet Onions, has its own special sauce, thick cut black peppered bacon on sourdough bread with lettuce and tomato too. All of the flavors complement each other and make for One Great Tasty Beef Burger.
1 large or 2 medium Walla Walla Sweet Onions chopped. [about 1 pound]
Only available mid June thur September, if not in season use another sweet onion.
1 cup Sutter Home Chardonnay
1 tablespoon Colavita Balsamic Vinegar
2 tablespoon Colavita Extra Virgin Olive Oil
fresh ground black pepper
1 cup mayonaise
1 tablespoon double concentrated tomato paste
2 tablespoons minced or pressed fresh shallots aprox. 6
3 tablespoons finely minced scallions use only white and light green part aprox.2
1/2 teaspoon fresh pressed garlic
1/2 teaspoon granulated sugar
3/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 pounds fresh ground chuck
2 teaspoons kosher salt
1 teaspoon Lea & Perrins Worchester Sauce
heavy duty foil
vegetable oil for brushing on grill
9 slices thick cut black pepper bacon cut in half
6 red leaf lettuce leaves shredded
6 large tomato slices 3/16 thick
12 slices 3/4 – 1 inch thick of sourdough bread
fresh ground black pepper
To make the grilled onion mixture put the chopped onions in a medium bowl and pour the Chardonnay over them and combine. Set aside and let them marinate for 15 minutes.
To make the special sauce, combine all the ingredients in a small bowl [aprox. 2 cups]. Cover, chill and set aside until assembling.
Place aproximately a 12X18 inch sheet of heavy duty foil on an area of grill for grilling the onions. Now prepare a medium to hot fire in a charcoal grill that has a cover or preheat a gas grill to medium to high.
Now place onions in colander and drain Chardonnay. Return onions to bowl and add balsamic vinegar and extra virgin olive oil and combine. When the grill is ready pour all the onion mixture onto the foiled grill area and spread evenly.Cook, turning occasionlly with spaluta till carmelized and dark golden brown. Remove and place in medium bowl. Pepper and salt to taste, cover and chill.
Next place the bacon on the same foil and cook until crisp. Place bacon on paper towels to drain. Wrap in foil to keep warm. Carefully remove foil from grill.
To make patties gently combine the chuck, salt, egg, worchester sauce and the grilled onions in a large bowl. Divide into 6 equal patties that will fit the size of the bread to be used. Meat and onions need to be real cold to form into patties.
Brush grill with vegetable oil and place patties on grill and cover. Cook turning burgers only once per side until done. About 5-8 minutes per side for medium. During the last 3 minutes of cooking, place bread on grill and lightly toast both sides.
To assemble burgers spread a generous tablespoon of special sauce on one side of each toasted bread. On each bottom place a burger, 3 pieces of bacon, tomato and equal part shredded lettuce. Add top toast and serve.