For the patties:
3 tablespoons • packed fresh basil leaves, chopped
1 • garlic cloves, minced or pressed
• salt to taste
For the Lemon-Grilled Fennel:
1 • medium-sized fennel bulbs, tops removed, sliced thin
1/2 tablespoon • extra-virgin olive oil (recommended: Colavita)
2 tablespoons • extra-virgin olive oil (recommended: Colavita)
4 • fresh figs, stemmed and sliced lengthwise
1 1/2 cups • pre-washed bagged baby arugula, roughly torn
3 tablespoons • vegetable oil, for brushing on the grill rack
For the patties:
For the fennel:
Grate 1/2 teaspoons zest from the lemons. Put the fennel rings in a medium-sized bowl (I used half a fennel bulb) and juice the lemon over half the fennel and toss to coat all the fennel rings. Add oil and season with salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. (I did this on the stove top) Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
For the topping:
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
This is THE BEST burger you will ever have in your life. I won a burger throwdown because of this recipe and the original cook won $50,000 for her winning burger on Food Network!!!! ENJOY!
Saturday, August 28, 2010 - 12:57pm