$50,000 Burger

$50,000 Burger

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This burger was the winner of the Food Network's Challenge, "Build-a-Better Burger" showdown and the cook won $50,000 bucks! This burger is FAB-U-LOUS, with a capital F, exclamation point! This isn't your average burger. One bite and you'll be hooked! The ingredients may seem unusual, but when all those flavors hit your taste buds you get sweet, salty, savory all in one bite and it packs a flavorful punch. Try this for your next burger night and you'll look like a ROCKSTAR! I enjoyed this burger so much I'm entering it into Recipe4Living Juiciest Burger Contest. Fingers crossed...hope I win! WARNING: This burger makes a very tall burger, so get ready to assume the position. Lean over, spread your elbows, open wide and dig in!

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Time needed

30 min preparation + 10 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 1/2 lb. ground turkey
  • 3 Tbs. packed fresh basil leaves, chopped
  • 3 Tbs. drained and chopped sun-dried tomatoes, packed in oil
  • 2 Tbs. grated onion
  • 1 garlic clove, minced or pressed
  • salt to taste
  • For the Lemon-Grilled Fennel:
  • 1/2 med. lemon
  • 1 med. fennel bulb, tops removed, sliced thin
  • 1/2 Tbs. extra-virgin olive oil
  • pinch salt
  • 4 slices thick-cut black pepper bacon or regular thick-cut bacon
  • For the Arugula-Fig Topping:
  • 4 Tbs. chopped walnuts
  • 2 tsp. balsamic vinegar
  • 2 Tbs. extra-virgin olive oil
  • salt
  • 4 fresh figs, stemmed and sliced lengthwise
  • 1-1 1/2 C. pre-washed bagged baby arugula, roughly torn
  • 2-3 Tbs. vegetable oil, for brushing on the grill rack
  • 2 oz aged Teleme cheese, sliced thinly
  • 2 good-quality hamburger buns, split

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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 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.


For the fennel: Grate 1/2 tsp. zest from the lemon. 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.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.


For the topping: Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside. Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat. 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. To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve.

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