Grilling a Great Burger


District Burger

1/2 pound Ground Chuck, 70% meat 30% thick.

Salt and Pepper to taste                                                 
-with red wine onions
1 red onion, julienned
1 cup Red wine     
1 tbs sugar
-and herb aioli                                                         
1 egg yolk                                                                   
1 clove garlic                                                               
1 squirt of fresh lemon juice
1 tsp olive oil       
1/2 cup canola oil
1 tsp chopped fresh tarragon
1 tsp chopped fresh parsley
1tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Salt to taste
-topped with:
Bleu Cheese                                                
Brioche Bun                                                                
Romaine lettuce
For the burger, season the meat with salt and pepper and roll into a ball, then flattening into a disk about 1/2 an inch thick. Salt and Pepper to taste. Don't worry if it’s bigger than the bun; it will fit perfectly when it's done cooking. Form a divot in the center of the burger with your palm. The meat will shrink as it cooks, and this will keep the burger a uniform thickness.
For the onions, peel and cut off the ends. Cut in half lengthwise, then slicing in thin strips top to bottom for a nice julienne. Combine onions, wine and sugar in a saucepot and cook over medium-low heat until the onions are red and soft, and the wine has reduced to almost nothing.
For the Aioli, crush and finely mince the garlic and mix with the egg yolk and lemon juice. Slowly add the oils while quickly whisking to form a thick mayonnaise. Mix in chopped herbs and salt.      
 To finish your burger, toast your bun on the grill and slather with the aioli. Top the burger patty with the red wine onions and bleu cheese while it’s finishing on the grill to give the cheese a nice melt.  Put it all together with the lettuce and tomato, and you’re all set!
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