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ground sirloin zest from kosher salt ground black pepper olive oil honey sherry vinegar truffle oil salt arrugula tomato aged kind buns
Viewed: 36 - Published at: a year agoIngredients
- 1 pound ground sirloin
- zest from one lemon
- 1 teaspoon kosher salt
- 2 teaspoons ground black pepper
- 1 tablespoon olive oil - plus additional for the burgers
- 1 tablespoon honey
- 2 tablespoons sherry vinegar
- 1 teaspoon white truffle oil
- salt and pepper
- 4 cups arrugula
- 4 slices of a perfect tomato (see note at bottom)
- sliced fresh pecorino - make sure you get the soft fresh kind not the hard aged kind
- 4 soft buns or rolls - I found pan de leche at my store, a brioche or challah roll would be nice too
Method
- Get the grill heating to med-high. Make the patties - put the beef, lemon zest, and measured salt and pepper in a bowl. Mix them gently and form into 4 patties. Press slightly in the center of each patty so they will cook evenly. Coat each patty with olive oil and set aside.
- Make the arrugula salad - whisk 1 tbs olive oil with the vinegar, truffle oil and honey. Add salt and pepper, taste, adjust. Toss with the arrugula leaves. ** this is a delicious salad in it's own right by the way **
- Grill the burgers to your preferred doneness - I actually prefer mine a bit on the done side, which I know to be frowned upon in some parts but whatever. Cook them the way you like them.
- At the last flip, top each patty with sliced pecorino and get it all melty on the burger. Toast the buns on the cooler part of the grill as well - this happens fast with soft rolls so be careful!
- Assemble your burgers - bottom bun, cheesy patty, sliced tomato, arrugula salad, top bun. Enjoy - a glass of brunello wouldn't be a bad thing!
- ** Note to gardeners - pictured is a sweet tangerine tomato - possibly the best tomato I have ever eaten. It is an heirloom hybrid from Burpee, I start several of these plants every year ... they are amazing! **
