robodog

Now that I've perfected it and submitted it to Sutter Home's build a better burger competition I can share with you guys my ultimate summer burger:

1/4 cucumber
2 oz mint leave
8 oz plain yogurt

1/4 cup Balsamic vinegar
2 Tbsp Worcestershire sauce
1 Tsp Lawry's season salt
1 Tbsp fresh ground black pepper
2 Lbs fresh ground sirloin
8 oz sun dried tomato feta cheese

1/2 large red onion
2 Tbsp garlic infused olive oil

1/2 bottle Sutter Home White Cabernet Sauvignon
2 Tbsp clover honey

1/2 Cup garlic infused olive oil
6 fresh Kaiser rolls

Slice skin of cucumber with a fork along it's length to reduce bitterness. Dice into small cubes. Chop mint to release oils. Add to yogurt and set aside covered in the sun.

Combine Balsamic vinegar, Worcestershire sauce, season salt, and pepper in large baking dish. Work approximately 2/3rds of the liquid into the meat then work the feta cheese into the meat and make six 1/3rd lb patties. Let sit in remaining liquid for 15 minutes, then flip and let rest another 15 minutes.

Preheat grill.

Dice 1/2 large red onion coarsely. Add onion and garlic infused olive oil to ceramic lined skillet over low heat to sweat. Onions are ready when they start to become translucent, about 5 minutes. Add 1/4 bottle White Cabernet Sauvignon and 2 Tbsp clover honey. Reduce until wine begins to thicken to syrupy consistency then add additional 1/4 bottle. Reduce again to syrupy consistency. Set aside covered.

Prepare grates with olive oil, grill temperature should be about 450 degrees Fahrenheit. Place patties along edge of grill elements to insure direct heating. Let cook for five minutes.

While burgers cook prepare Kaiser rolls by slicing and basting with olive oil soaked pastry brush, apply until entire surface of both halves of all 6 buns are coated.

Once five minutes is up flip burgers and place buns on warming rack of grill.

After five additional minutes remove buns and burgers from grill. Apply wine reduction and yogurt sauce (in that order) to burger.

Enjoy!