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Grilled Fennel Cheeseburger

Megan takes you to one of her favorite spots to give her take on the classic American cheeseburger — with a few artisan twists.

Ingredients

  • Quick Pickle Red Onion Ingredients:
  • 1 large red onion, sliced in 1/4' rounds ­
  • 1/4 cup of seasoned rice vinegar
  • Juice of 1 orange
  • Juice of 1/2 grapefruit
  • 3 tablespoons granulated sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon of allspice berries ­
  • 1 bay leaf
  • Potato & Root Chip Melange Ingredients:
  • ­1 1/2 ­ 3 pounds assorted color potatoes, beets, & sweet potatoes ­
  • Peanut oil
  • ­Garnish with: coarse salt & pepper & fennel fronds
  • Grilled Fennel Ingredients:
  • ­2 fennel bulbs ­oilive oil
  • ­salt & pepper
  • Burger Ingredients:
  • ­1 pound ground chuck ­1 pound ground sirloin ­salt & pepper ­olive oil
  • ­Mt. Tam cheese (Cowgirl Creamery) or similar soft­brie cheese ciabatta rolls or Hamburger buns
  • Arugula
  • Spicy brown mustard

Steps

  1. Quick Pickle Process
  2. 1. Into a jar or container that has a tight sealing lid, combine all the ingredients and seal. 2. Let the onions rest in the pickling liquid for at least 10 minutes prior to eating.
  3. 3. Store in the fridge for up to a week.
  4. Root Chip Melange Process
  5. 1. Fill pot 1 to 3 inches of oil to deep­fry.
  6. 2. Using a mandoline, slice all potatoes & beets.
  7. 3. When the thermometer reads 350*, fry the veg chips in batches, stirring frequently with a spider or slotted metal spoon to cook them evenly, until they are crisp and golden brown, 1 to 2 minutes.
  8. 4. Transfer the chips to a baking sheet lined with paper towels, and sprinkle them with coarse salt, pepper & fresh herbs to taste.
  9. Grilled Fennel Process
  10. 1. cut the fennel fronds off of fennel bulbs, discard
  11. 2. slice the fennel bulb horizontally equally into 1/3's, as best to remain root intact.
  12. 3. drizzle with olive oil and season w/salt & pepper
  13. 4. place on the grill over direct heat and cook each side for 7­10 minutes; alternatively, place on indirect heat and cook for 10­12 minutes each side with the grill cover on.
  14. Cheeseburger Process
  15. 1. mix ground chuck & sirloin
  16. 2. careful not to over mix, loosely form patties into desired thickness.
  17. 3. rub olive oil in the palms of your hands and lightly coat the burgers as you put them on the grill. 4. heavily season top side w/salt & pepper
  18. 5. flipping half way through*, season other side w/salt & pepper.
  19. *for 1' thick burgers; cook 3 minutes per side for rare, 4 for medium­rare, 5 for medium, and 6
  20. For well­done