With the high quality beef that Sterling® Silver provides, I want to treat this recipe more like a steak than a traditional burger. The combination of this highly marbled patty, Stilton, balsamic vinegar mayo and cracked Tellicherry black pepper create a flavor marriage made in heaven. Heirloom tomatoes and spicy arugula round out an experience not often had at your usual backyard cook out.

The Sterling® Silver “Steak” Burger
Makes 4 Burgers

Beef Patties

Ingredients

1 1/2 # Sterling® Silver sirloin, ground
¾ # Sterling® Silver chuck, ground
Or 2# Sterling® Silver prime, ground
3 Tablespoons Smoked paprika
Sheet tray covered with plastic wrap
Smoked sea salt to taste, divided use
¾ Cup Vidalia onion, sliced ¼"
4 Each Bakery quality burger buns, no white bread please!

Method

• Prepare a dual temperature grill. Heat ½ your gas or charcoal grill to medium high. Leave the other side off or move all the charcoal to one side.
• Combine the ground beef, parsley and smoked paprika in a bowl. Mix well but don’t over work the meat. Divide the mixture into 4 equal parts. Form into a ball. Place the ball on the plastic wrapped tray and press down with your palm to form a patty that is about ½” thick. The patty will look big but it will shrink with cooking. Be sure the patties come to room temperature before placing them on the grill.
• Sprinkle the patties liberally with smoked sea salt. Place them salted side down on the medium hot side of your grill. You should get a good sizzling sound when they hit the heat. Sprinkle the exposed side with more sea salt.
• Cook the patties for 2 minutes on each side then move to the cool zone for about 4 minutes for medium.
• Add the onions to the hot side of the grill and season with smoked salt. Grill the onions on both sides until they caramelize a little. Place the onions on top of the patties, remove from the grill to a platter and reserve, loosely covered with foil.
• Grill the buns until warm. Reserve in a warm place

Balsamic Vinegar Syrup (can be made ahead of time)

Ingredients

1 Cup Balsamic vinegar, good quality
1 Tablespoon Worcestershire sauce
1 Each Shallot, small, minced
3 Each Garlic cloves, smashed
1 Tablespoon Basil, chopped
1 Tablespoon Italian Parsley, chopped

Method

• Place all ingredients in a small saucepan over medium high heat. Bring the vinegar to a boil then immediately reduce to a simmer.
• Reduce this mixture until the bubbles get about the size of small peas and the mixture will coat the back of a spoon, about 10 -15 minutes. You should have about 1/3 cup left.
• Strain and cool the syrup in the refrigerator.

Balsamic, Basil & Black Pepper Mayo (can be made ahead of time)

Ingredients

4 Tablespoons Mayonnaise
3 Tablespoons Basil, chopped
3 Teaspoons Tellicherry black pepper corns, cracked
4 Tablespoons Balsamic syrup

Method

• Combine all ingredients in a bowl and mix well. Hold in the refrigerator until mealtime.

4 Each Heirloom tomatoes slices, 3/8" thick, big enough to nearly cover the patty
12 Ounces Stilton cheese, crumbled
1 Cup Baby arugula, packed

Assembly

Spread about one tablespoon of the flavored mayo on top and bottom each bun. Place ¼ of the Stilton cheese evenly over the bun bottom. Put the burger patty on top of the cheese.Put a tomato slice on top of the burger. Put ¼ of the baby arugula on top of the tomato.Put the bun top over the arugula.Pamper your palate with the Sterling Steak Burger!

From the kitchen of Jamie Samford
Corporate Chef of Winn Meat Company