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    The Recipe to Make a Better Burger This Holiday Weekend

    By | Shine Food – Fri, May 28, 2010 6:28 PM EDT

    Looking for a better burger this holiday weekend? As you get out the grills, go gourmet! Below is an award-winning recipe from recipe superstar and Food Network Challenge winner Camilla Saulsbury.
    Born In Berkeley Burger-$50,000 Grand Prize Recipe, Sutter Home Build a Better Burger Cook-Off

    BerkeleyBurger

    Ingredients

    For the patties:

    • 2 pounds ground chuck
    • 3/4 cup packed fresh basil leaves, chopped
    • 3/4 cup drained and chopped sun-dried tomatoes, packed in oil
    • 1/2 cup grated onion
    • 3 garlic cloves, minced or pressed
    • 1 1/2 teaspoons salt

    For the Lemon-Grilled Fennel:

    • 3 medium-sized lemons, preferably Meyer lemons
    • 4 medium-sized fennel bulbs, tops removed, sliced into rings
    • 2 tablespoons extra-virgin olive oil (recommended: Colavita)
    • 1/4 teaspoon salt
    • 12 slices thick-cut black pepper bacon or regular thick-cut bacon

    For the Arugula-Fig Topping:

    • 1/2 cup chopped walnuts
    • 4 teaspoons balsamic vinegar
    • 4 tablespoons extra-virgin olive oil (recommended: Colavita)
    • Salt
    • 6 fresh figs, stemmed and sliced lengthwise
    • 3 cups pre-washed bagged baby arugula, roughly torn
    • 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
    • 3/4 pound aged Teleme cheese (semi-soft cheese made in northern California), sliced thinly (Camembert or Brie may be substituted)
    • 6 good-quality hamburger buns, split
    Directions

    Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

    For the patties:

    Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

    For the fennel:

    Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.

    Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

    How to make the mouth-watering topping


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