Spring might be right around the corner but for most of us it feels like it’s already here. If you’re anything like me, that means it’s time to break out the grill and invite over some friends for dinner. Sitting on the patio enjoying the warmer weather and eating good food is what weekend were made for. We decided to put together our essential burger recipe. This is what we’ll be making this weekend, and you should too.
– 2/3 lb of ground sirloin
– 2/3 lb ground chuck
– 1 tbsp freshly chopped rosemary
– 2 cloves garlic, finely chopped
– 4 slices local white cheddar cheese
– 1 Red Bell Pepper
– 2 cups arugula
– 1/4 cup sliced red onion
– Dijon Mustard, to liking
– 4 brioche hamburger buns
Over a flame, roast the red bell pepper whole until the skin is charred on all sides. Let it cool enough to handle and peel off the charred skin. Slice the pepper into strips.
Gently combine the ground beef with the garlic, salt, and pepper. Form into 4 even patties. Do not over-handle the meat, as you want your burgers as juicy as possible.
Heat your grill to a high heat. For medium-rare burgers, grill on one side for 3 minutes and then flip and grill for 3 minutes on the other side. Add the cheese to each burger and grill for 1 more minute. For medium-well done, add 1 minute for each, and increase after the flip. For example, for medium burgers, grill 3 minutes, flip, grill 4 minutes, add cheese and grill for 1 more minute.
In the last minute of grilling, brush the buns with olive oil and toast on the grill for just a minute until golden brown.
Begin to build your burger by placing a bed of arugula on the bottom of the bun, followed by the burger patty with cheese, red bell pepper, and red onion. To finish, spread dijon mustard on the remaining piece of the bun and top off the burger. Enjoy!