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07 September 2004

Burger Revolution

We've seen the rise of the $100 hamburger.

For the record, I will never pay that kind of dough for a burger (hey we all have to draw the line somewhere/some time).

However, as a red-blooded American boy raised on burgers from the local drive-in, "the Top Spot," I like to grill burgers as much as the next guy.

So, as an adieu to Summer, on Labor Day, I decided to go for the gusto. I came up with, perhaps the world's first, heirloom tomato-gorgonzola aioli buffalo burger. And without being a braggart, I can confidently say it was one of the best burgers I've ever had (and it didn't cost close to 100 clams).

The recipes:

Buffalo Burgers
1 lbs ground buffalo meat (much tastier than beef, although if you can't find it, black angus will do)
1/4 cup dry red wine
1 t sea salt
1/2 t green peppercorns - ground
1 T Panko (Japanese bread crumbs used in tempura)* - used to soak up wine and add flavor!
*may substitute fresh bread crumbs
light olive oil
1 heirloom tomato, sliced
baby spinach leaves
Kaiser rolls

In a medium mixing bowl, add buffalo meat, wine and Panko.
Knead together with hands
Form burger patties with hand (about 1/3" thick)
brush both sides of patties with olive oil
sprinkle salt and pepper on both sides

Preheat gas grill on med-high heat

For Gorgonzola Aioli
1 cup mayonnaise
1/2 cup sour cream
1/2 cup Gorgonzola cheese, crumbled or chopped finely (depending on stickiness level)
1 T shallot, chopped.
1 t Worcestershire sauce
1/2 t hot sauce (the red variety - Thai hot sauce could also be used)
1/2 t salt
1/4 t green pepper

While grill heats mix ingredients in small mixing bowl
You may tune aioli to your own taste by adding more or less mayo and/or cheese

Grill burgers until medium rare on inside - about 3 to 5 mins per side
Kaiser rolls may be toasted on grill

Dress burgers with tomato, spinach and generous portion of aioli.

Experience your first burger-gasm :)


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