A great hamburger starts with great ground beef. Try to use one with at least 20% fat content, seasoned generously with salt and pepper. Use a sturdy bun and sauce that won’t overpower the beef, like this sweet-and-sour red onion compote. To make the juiciest burger possible, shape the patty gently and make a small indentation in the center. This ensures even cooking as the burger swells during cooking.
Red Onion Compote –
- 2 Tsp. Vegetable oil
- 1 Tsp. Ground coriander
- 3 medium red onions, finely diced (3 cups)
- 2 cups Capriccio or dry red wine
- 1 cup sugar
- 2 bay leaves
- 1 tsp. Finely grated orange zest
- ¾ tsp. Ground juniper berries
- 1 tsp. Chopped thyme
- 1 cup fresh orange juice
- Salt to taste
In a medium saucepan, heat vegetable oil. Add the coriander and cook over moderate heat for 30 seconds. Add remaining ingredients except salt and bring to a boil. Simmer over moderate heat, stirring occasionally, until the mixture thickens and is reduced to 2 cups, about 1 hour. Cool to room temp and discard the bay leaves. Season with a pinch of salt. This compote can be refrigerated for up to 5 days. Bring to room temp before serving.
Burgers –
- 2 pounds ground chuck
- Salt and freshly ground pepper
- 4 kaiser or brioche rolls, split and toasted
- Lettuce leaves (optional)
Heat a large cast iron skillit. Gently form the ground chuck into four 4-inch patties about 1½ inches thick. Make a ½-inch indentation in the center of each patty and season generously with salt and pepper. Add the patties to HOT skillit and cook over moderately high heat until browned, 4-5 minutes per side for medium-rare. Transfer burgers to a large plate and let rest for 5 minutes.
Place the burgers on the toasted buns and top with the compote. Garnish with lettuce and serve.
Juicy burgers love soft, juicy, dry red wine. Try these with Capriccio or Cab Franc.
