Recipe courtesy of Anne Burrell
Episode: Grill Skills
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Big Fat Burger with Gruyere, Ham, Pickled Onions, Arugula, and Garlic Mayo
Total:
50 min
Prep:
10 min
Inactive:
30 min
Cook:
10 min
Yield:
2 burgers
Level:
Easy
Total:
50 min
Prep:
10 min
Inactive:
30 min
Cook:
10 min
Yield:
2 burgers
Level:
Easy

Ingredients

Pickled Onions:
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 2 shakes hot sauce (recommended: Tabasco)
  • 1/2 small red onion, sliced thin (preferably on mandolin)
Burger Mix:
  • 12 ounces ground beef
  • 1/4 cup ham, cut into 1/4-inch dice
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/4 cup Gruyere, cut into 1/4-inch dice
  • 1 large clove garlic, smashed and finely chopped
  • Kosher salt
  • 2 slices Gruyere
  • 2 sesame seed buns
  • 1/2 cup mayonnaise mixed with 1/2 teaspoon garlic powder
  • 2 slices beefsteak tomato
  • 1 cup baby arugula, washed

Directions

For the pickled onions: Combine the salt, sugar, vinegar, water, and hot sauce in a container with a lid. Shake to incorporate everything really well. Add the onions and let sit for at least 30 minutes.

For the burger: Preheat the grill. Combine all the burger ingredients and season well with salt. Form into 2 equal patties. Grill each burger for about 4 minutes on each side. During the last 2 minutes of grill time, top each burger with a slice of cheese.

Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute.

To assemble: Schmear the inside of each toasted bun with the garlic mayo. Place the burger patty on the bottom bun. Top each burger with a few pickled onions, a tomato slice, and some arugula. Top with the top half of the bun.

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Step-by-step photos

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