Here’s our new summer burger, packed with a ton of flavor and so juicy you could skip the ketchup.
The New Summer Burger
- 1 large garlic clove
- 1/2 cup cubed whole-wheat baguette
- 1/4 cup dry red or white wine
- 3/4 tsp salt
- 1/4 to 1/2 tsp freshly ground black pepper
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 4 large fresh basil leaves torn
- 1 slice bacon minced
- 1/2 cup extra-sharp Cheddar cheese
- 1/4 medium onion diced
- 1/4 large sweet red pepper diced
- 2 large whole scallions thinly sliced
- 1 large egg yolk
- 450 g ground 85% beef chuck
- buns and trimmings as you’d like
- Prepare your grill for a two-zone fire. If using a gas grill, set one burner on high and one burner on low.
- Turn on a food processor and drop in the garlic. Then drop in the bread cubes and process until pieces are a quarter the size of a pea. Scrape everything into a large bowl and moisten the crumbs with the wine. Let wine soak into the bread while you prep the rest of the ingredients.
- Completely blend in all the remaining ingredients except the meat. Then work in the meat with a spoon or fork until everything is thoroughly mixed. Scoop up 2- to 3-inch balls and shape them into 3- to 5-inch patties (I like my burgers no more than 3/4-inch thick since they will be cooked to medium-well). Dent them in the middle for even cooking.
- Oil the grill and set the burgers over the hot fire. Sear them on both sides, turning gently with a spatula. Shift them over to lower heat and cook about 5 minutes more per side, or until an instant-reading thermometer inserted in their centers reads 160°F. Remove the patties to a clean platter to rest for 5 minutes. Serve them hot on cut-up baguettes or buns.