If you are the master of the grill, then you undoubtedly have a special place in your belly for burgers. We are going to give you the next step in upping your burger – home-ground patties! Besides giving you bragging rights, home-ground beef has an indescribable freshness that will enhance your burger’s succulence. The flavor profiles of this particular beef blend is a perfect complement to the meatiness of the PlumpJack Syrah and the silky tannin of the PlumpJack Merlot. This is your go-to burger recipe for the summer!
Recommended Pairing
2018 PlumpJack Merlot, Napa Valley
Recommended Pairing
2018 PlumpJack Syrah, Napa Valley
ingredients | serves 8
for the pickles
2 each, pickling cucumbers (sliced ¼” thick)
2 each, whole garlic clove (peeled)
6 each, pearl onions (peeled and halved)
4 each, fresh dill weed springs
1 ½ cup, apple cider vinegar
1 ½ cup, water
4 ½ tsp, Kosher salt
¾ tsp, granulated sugar
¾ tsp, whole black peppercorn
¾ tsp, whole yellow mustard seeds
pinch of crushed red pepper flakes (to taste)
for the buns
1 cup, water (lukewarm 105ºF)
3 Tbsp, whole milk (lukewarm 105ºF)
2 tsp, active dry yeast
3 cups, bread flour
1/3 cup, all-purpose flour
2 ½ Tbsp, granulated sugar (white)
1 ½ tsp, fine salt
2 ½ Tbsp, unsalted butter (softened)
1 egg (large)
Egg wash (1 egg, 1 Tbsp water)
for the mayonnaise
1 each, large egg (room temperature)
1 Tbsp, Dijon mustard
1 Tbsp, white vinegar
¼ tsp, Kosher salt
1 cup, canola oil
1 tsp, lemon juice
for the beef patties
1 lb, skirt steak
1 lb, brisket
1 lb, short rib (de-boned)
Kosher salt
pink, black, and green peppercorn blend
for the salad
1 quart, sweet cherries (pitted and halved)
½ cup, walnuts (toasted and chopped)
¼ cup, flat leaf parsley (coarsely chopped)
2 tsp, pomegranate molasses
3 Tbsp, extra virgin olive oil
juice of ½ Meyer lemon
pinch of Kosher salt
for the burgers
burger patties
buns
mayonnaise
pickles
large slicer tomatoes (sliced)
iceberg lettuce (washed and dried)
DIRECTIONS | serves 8
Preparing the Pickles
(may be made ahead and kept refrigerated for up to two weeks)
In a small sauce pan, heat vinegar, water, sugar, salt, peppercorns, mustard seeds, and pepper flakes. Bring to a simmer and remove from heat.
Pack a quart-sized jar with cucumbers, onions, garlic, and dill sprigs.
Once the vinegar mix (brine) has cooled to warm, fill jars with brine and spices.
Refrigerate for at least 24 hours, but best after 72 hours.
Preparing the Buns
(may be made a day or more ahead and frozen and thawed at room temperature)
In a small, non-reactive bowl, combine warm water, warm milk, yeast, and sugar. Let stand until bubbly (approximately 5 minutes).
Beat one whole egg and set aside.
In a large bowl, combine bread flour, all purpose flour, and salt. Whisk until incorporated.
Add the butter to your flour mix. Using your fingers, rub the butter in to the flour mix, making crumbs.
Add the yeast mixture and beaten egg to the flour mix. Stir until a moist dough forms.
Scrape dough onto an UNFLOURED surface. DO NOT dust with flour. Instead of kneading, use a dough scraper to scoop up the dough, then slam the dough down onto the working surface. Turn and repeat until the dough is still moist but not as sticky (approximately 6-8 minutes).
Grease the inside of a non-reactive bowl and place dough in the greased bowl. Cover with plastic wrap and let rise until doubled (1 hour in warm room, 2 hours in a cool room).
Use a dough scraper to divide your dough into 8 equal pieces.
Form each dough piece into balls. If your dough is still too sticky to form into balls, add a tiny amount of flour.
Place dough balls on a parchment lined baking sheet, 3-4 inches apart. Cover with a clean linen towel and let rise until doubled again (1 hour in warm room, 2 hours in a cool room).
Fill a large, shallow roasting pan 2/3 full of water. Set on the lowest oven rack and preheat oven to 400ºF.
When buns have doubled, beat one whole egg with 1 tablespoon of water and brush the buns thoroughly. Bake on the center rack, turning 180º halfway through baking. Bake until tops are golden brown (approximately 15 minutes).
Immediately transfer buns to a wire rack and cool completely.
Preparing the Mayonnaise
(may be made ahead and kept refrigerated for up to two weeks)
Add the egg, mustard, and vinegar to bowl and whisk until airy and a light shade of yellow.
While whisking pour the oil in a droplets. This should be done very slowly. Continue to add droplets until about ¼ of the oil is added.
Once emulsified, begin pouring in oil in a slow steady stream. Continue whisking the entire time.
Scrape the bowl, taste and add salt and lemon to your taste.
Preparing the Ground Beef
(may be made ahead, frozen and thawed in refrigerator)
*We are using an LEM #10 clamp-on grinder. You may use a food processor, stand-mixer attachment, or meat cleaver. The key is to keep your meat and your tools cold.
Place 3/8” and 3/16” grinder attachments, auger, and blade in the freezer for 3 or more hours. Line a baking sheet with freezer paper or plastic wrap.
Cut the steaks into 1 ½” cubes. Spread the cubes of beef evenly the baking sheet. Place in the freezer for 30 minutes.
Fill a large bowl with ice and a little water. Insert a smaller bowl into the ice bath. The smaller bowl will be used to keep your ground beef cold.
Assemble the grinder using the 3/8” plate and affix to a sturdy table or counter.
With a bowl or tray ready to catch your ground beef, begin grinding. Be sure to add all the different steaks together while grinding; you want them to mix and meld. As you grind, transfer the ground beef to the bowl in the ice bath.
Change the 3/8” plate for the smaller 3/16” plate. Grind the coarsely ground beef a second time.
Cover ground beef with plastic wrap and refrigerate for 30 minutes or until ready to use.
Prepare your coals or gas grill.
Using a light touch, mould 4-6 ounces of beef into a patty. DO NOT overwork the meat. It should stay together but be loose.
After forming the patty, use your thumb to make a small indentation in the center of the patty. This will help the patty keep its shape as it cooks.
Season patties liberally with salt and pepper.
For medium-rare plus, cook over hot coals or high heat for 3 minutes per side. Only flip your burgers once.
Remove from heat and allow to rest for a few minutes. This will allow the burger to retain its moisture.
Preparing the Cherry Salad
In small bowl, whisk pomegranate molasses and lemon juice.
While whisking pour the oil in a droplets. This should be done very slowly. Continue to add droplets until about ¼ of the oil is added.
Once emulsified, begin pouring in oil in a slow steady stream. Continue whisking the entire time.
In a large bowl, combine the toasted walnuts, halved cherries, and parsley.
Dress and serve immediately.
Plating
Lightly toast your buns, if you like.
Liberally mayo the bun and stack with burger, pickle, tomato, and lettuce.
Serve with a scoop of cherry salad.
