Grilled Onion Burger And Spicy Pickle Michael Symon Recipes

THE LOLA BURGER

Steps:

• *Cook's Note: Michael's favorite mix of meats for this burger is chuck, sirloin, and brisket
• Build a medium-hot fire in your grill or preheat a stovetop grill pan.
• Cook the bacon in a saute pan over medium-high heat, turning once, until crisp, about 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan.
• Form the ground beef into 4 patties, each about 3 1/2 inches in diameter. Season the patties with salt and cracked black pepper, to taste. Put the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium- rare. Remove them to a plate. Add the English muffins to the grill or grill pan and toast for 1 minute.
• Cook the eggs sunny side up in the bacon fat while the burgers rest.
• Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, an egg, and some spicy ketchup.
• Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.
• In a nonreactive 2-quart saucepan over medium heat add the olive oil. Add the onion, garlic, and a large pinch of salt. Saute until translucent, about 2 minutes. Add the Fresno chiles, ancho chile, and red pepper flakes. Cook for 1 to 2 minutes. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Stir in 3 cups of water, bring to a gentle simmer, and cook over low heat for 2 hours.
• Remove the ketchup from the heat and let cool for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing down on the any solids. Let cool and pour into a storage container. Cover the container and refrigerate for up to 1 month.

PICKLED GRILLED RED ONIONS

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
• Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
• Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

BURGERS

Steps:

• Preheat a grill or grill pan to medium-high heat. If you're not using an outdoor grill, preheat a second grill pan over medium heat (for a side griddle).
• Gently mix together the brisket, short rib and sirloin in a large bowl. Divide the mixture into 4 equal pieces and gently form into burgers, being careful not to pack too tightly.
• Season both sides of the burgers with a good amount of salt and freshly ground black pepper.
• When the grill or first grill pan is at medium-high, place the burgers on the grill and cook to your desired temperature, 3 to 4 minutes per side for medium rare. Add a piece of cheese to each burger and cook for another minute or so until it is melted.
• In the meantime, spread the mayo on the cut side of the buns and place them over medium heat or on the secondary grill pan to toast.
• Build the burgers by placing a burger on each bottom bun and top with 2 pieces of bacon, some red onion, pickles and mustard.

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

MICHAEL SYMON'S GRILLED ONION BURGER AND SPICY QUICK PICKLE RECIPE

Steps:

• ingredientsVegetable Oil 1 medium Yellow Onion (sliced) instructionsHeat a griddle to medium high. Add a few tablespoons of oil to the griddle and top with diced onions and season with salt. . ingredients1 1/2 pounds Ground Beef Chuck Salt and freshly cracked Black Pepper 6 slices American Cheese instructionsMeanwhile, form 4 ounce balls of the ground beef and season with salt and pepper. Place a ball of meat on top of each onion pile and smashed down with a spatula to flatten. Season meat and cook for 2 minutes or until crispy on the first side. Flip and cook for 1 minute then top with a slice of cheese. Cook for 1 more minute just until the cheese is melted. . ingredientsMayonnaise 6 Hamburger Potato Buns Ketchup Mustard instructionsFor the Condiments: Spread mayo on the bun and warm bun on the griddle the place a cooked cheesy pattie on the bottom of the bun. Top with the spicy quick pickle and your favorite condiments. . ingredients2 cups White Vinegar 1 teaspoon Sugar 1/2 teaspoon Red Chili Flakes 1 teaspoon Fennel Seeds 1 teaspoon Coriander 2 Fresno Chilies (thinly sliced) 2 Kirby Cucumbers (thinly sliced) instructionsFor the Spicy Quick Pickle: Combine vinegar, sugar, chili flake, fennel and coriander in a small pot and bring to a boil. Pour over prepared vegetables. Allow to sit until liquid is room temperature. Strain and serve. Helpful Tips: 1. When making burgers, you shouldn't use meat with less than 20% fat. Ground meat with a higher percentage of fat has more flavor than lean meat. 2. Only press the patties when they first go on the grill. Pressing burgers after they've been cooking squeezes the juice out, leaving you with dry burgers. 3. When melting cheese on the burger, put a splash of water on the griddle and cover the burger with a lid to create steam melting the cheese faster.