Is there a more perfect summer food than a freshly grilled burger? (Um, perhaps. But it probably can be vastly improved by an accompanying grilled beef burger.)
Bill Peet, executive chef at Aretsky’s Patroon, shares the recipe for his Certified Angus Prime Beef Burger, as well as a few tips on how to grill a mean burger.
“The secret is a very hot grill to seal in the juices and not pressing out the juices while it is cooking,” says Peet. He also recommends “resting it like a steak,” and brushing on a coat of butter as it rests.
This particular burger is made with Certified Angus Beef Chuck with no added beef fat, so it naturally has a meat-to-fat ratio of approximately 80:20.
“I came up with this recipe through much trial and error,” says Peet. “We ate all the losers.” Everybody wins.
Aretsky’s Patroon’s Certified Angus Prime Beef Burger with Slow Roasted Tomatoes and Grilled Red Onions
3 lbs ground Certified Angus Beef chuck
1 large red onion, cut into 4 thick slices
4 ripe Roma tomatoes
1 sprig fresh thyme
1 clove garlic, smashed and chopped fine
1/4 cup extra virgin olive oil
2 tbsp unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
pinch sea salt
4 hamburger rolls
For the Burger:
Split the meat into four equal 12-oz patties. Be sure not to overwork the meat. Refrigerate the patties until ready to use.
Make sure your grill is very hot. Rub 1 tablespoon of the oil on the outside of the burgers, and season liberally with kosher salt and pepper. Place the patties on the grill, uncovered. Cook them for approximately 5 minutes on one side and then flip to cook for another 6-7 minutes to achieve a medium rare burger. (Do not press out the juices while the burger is cooking!)
Allow the burgers to rest off the fire for 5 minutes. Brush them with half of the room temperature butter, and sprinkle with the sea salt.
For the Slow Roasted Tomatoes:
Split the plum tomatoes lengthwise and squeeze out the seeds. In a bowl, toss the tomatoes with 2 tablespoons of the olive oil, as well as the thyme, garlic, and kosher salt and pepper. Place the tomatoes, cut side up, in one layer in an uncovered casserole. Drizzle the marinating oil over top.
In an oven preheated to 250 degrees, cook the tomatoes for approximately 2 1/2 hours, until they are shriveled. They will be a brighter red than when they started. Remove the dish from the oven and let it cool. The tomatoes will last for at least a week, refrigerated.
For the Grilled Red Onions:
Rub the onions with the remaining olive oil, and season with kosher salt and pepper. Place all four pieces on the cooler side of the grill and let them cook for 5-6 minutes, with the lid down, on each side or until there are grill marks.
Brush the hamburger buns with the rest of the butter and toast them, cut side down, on the grill. If you want to add a type of cheese, now is the time. Return the burgers to the grill, this time covered, for 1 minute to bring them back to temperature.
Serve each patty on a bun with a slice of grilled red onion and slow roasted tomatoes.