Sunday, July 17, 2016
blue cheese burger with tomato-shallot jam... 1 hour (plus mascerating)
1 pint cherry tomatoes
1/3 cup sugar
1/3 cup shallots, minced (from about 2 small shallots)
zest and juice from 1 lime
1/2 teaspoon salt
1 pound ground beef
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 teaspoon extra-virgin olive oil
blue cheese crumbles
4 brioche hamburger buns
Make the shallot jam: Cut the cherry tomatoes in half and toss them in a bowl with the sugar. Let them sit at room temperature for 1 hour, stirring once or twice during this time. Then, in a large skillet over medium-high heat, add the tomatoes with any accumulated juices, and the shallots. Cook, stirring frequently, for 12-15 minutes until the jam is thick and the tomatoes are broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside. Once cooled, the tomato-shallot jam can be stored in a jar in the refrigerator until ready for use.
If you want french fries, for serving and topping your burger, then start them at this time.
Heat grill to medium-high heat. Clean and oil hot grates.
Make the burger patties: Add the ground beef, brown sugar, worcestershire sauce, olive oil, and 1/2 teaspoon salt and black pepper to a medium bowl. Using clean hands, combine the ingredients together. Form the meat into 4 patties. Sprinkle the tops of the patties with additional black pepper.
Grill patties about 4-5 minutes per side. Butter inside of buns and add to grill during the last minute to lightly toast. Remove meat from grill and immediately top with blue cheese.
Assemble the burgers: Spread some tomato-shallot jam onto the bottom half of each bun, top with hamburger patty, fries, lettuce, and top half of bun. Dig in!