The Really Good Burger
Makes 4 "Really Good" burgers
24 ounces ground beef (we like chuck and brisket trimmed and ground together)
8 ounces thick-cut bacon, sliced and cooked (or pancetta)
8 ounces gorgonzola
1 red onion, sliced into thin rings
1 cup Chianti mustard (recipe below)
For the chianti mustard:
2 cups red wine
¼ piece star anise
1 cup grainy Dijon mustard
Mix the ground beef and form into four patties, or you can simply ask your local butcher for freshly ground burger patties.
Grill the patties to medium rare and top with gorgonzola and bacon.
Meanwhile, toast the sesame seed bun. When the burgers are almost done, spread a healthy amount of Chianti mustard on the bottom half of the buns. Finish with the sliced red onion and top with the other half of the bun.
Finally, find a beer you think is really good to match and enjoy!
To make the chianti mustard:
In a small saucepan over medium-high heat, combine the red wine, cloves and star anise. Reduce until syrupy. Strain out the spices, then whisk with mustard until well-incorporated.
See the recipe
Grill a Perfect Burger
A bad burger is a horrible travesty, but a great one is not rocket science if you know the basics. Burger genius Jon Littleton of B&B Burger & Beer shows you his foolproof method to grill a burger perfectly. Watch carefully! It’s deceptively simple but the results are anything but ordinary. Juicy on the inside and perfectly crusted on the outside…get ready for burger heaven.
Read the recipe