NorCal Shelter Burgers!
Sutter Home Winery has hosted an annual cooking contest, Build a Better Burger, since 1990. We attended this fun event in St. Helena in 2006 and watched the grill-off of the finalists. Camilla Saulsbury was the winner that year with a burger she called Born in Berkeley. It is a delicious burger with a nod to her Bay Area roots with regional NorCal ingredients.
This is not your ho-hum weekday dinner burger - save this for a fun weekend gathering (or in our case a small sheltering gathering). It is so worth it, especially in late August when figs are in season. This is my family's all-time favorite dinner.
Camilla made the entire burger and toppings on the grill (per the rules of the contest) in 60 minutes, but I adjusted it as I have no rules while sheltering at home!
For more burger inspiration, check out other past winners of the contest here.
yield: six burgers
Ingredients
For the patties:
2 pounds ground chuck
3/4 cup packed fresh basil leaves, chopped
3/4 cup drained and chopped sun-dried tomatoes, packed in oil
1/2 cup grated onion
3 garlic cloves, minced or pressed
1 1/2 teaspoons salt
For the Lemon-Grilled Fennel:
3 medium-sized lemons, preferably Meyer lemons
4 medium-sized fennel bulbs, tops removed, sliced into rings
2 tablespoons olive oil
1/4 teaspoon salt
12 slices thick-cut black pepper bacon or regular thick-cut bacon
For the Arugula-Fig Topping:
1/2 cup chopped walnuts
4 teaspoons balsamic vinegar
4 tablespoons olive oil
Pinch of salt
6 fresh figs, stemmed and sliced lengthwise
3 cups pre-washed bagged baby arugula, roughly torn
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted)
6 good-quality hamburger buns, split
Preparation
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the patties:
Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl.
Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
For the fennel: (can be made ahead and reheated)
Grate 2 teaspoons zest from the lemons.
Juice the lemons to yield 2 tablespoons juice.
Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt.
Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes.
Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm. (Or cook ahead and reheat on grill in foil)
For the topping/serving:
Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside. (Again, make this ahead if you would like in your kitchen)
Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve.
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