Food

From the Chronicle Kitchen: Michael Chiarello’s Live Fire

Here’s the perfect recipe for middle-of-summer cooking over the open flame, from the new and totally fabulous cookbook Michael Chiarello’s Live Fire: 125 Recipes for Cooking Outdoors.

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Blue Cheese-Stuffed Beef Burgers with Zin-Onion Marmalade

Serves 6

Sweet onions cooked in Zinfandel—hard to top this as a topping for a burger. For all its rich, complex flavor, this marmalade is fast and easy to make. The combination of blue cheese and Zin onions makes this one of my favorite burgers. Serve with a good Zinfandel. (Duh.)

ZIN-ONION MARMALADE
2 medium red onions
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse sea salt, preferably gray salt
1/4 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh thyme
2 cups Zinfandel

3 pounds ground chuck
3/4 cup (about 6 ounces) crumbled blue cheese
About 1 tablespoon coarse sea salt, preferably gray salt
About 1 teaspoon freshly ground black pepper
6 sourdough or small levain rolls

FOR THE MARMALADE: Slice off the ends of the onions, halve the onions from end to end, then peel them. Slice each half into thin half-moons. You should have about 4 cups of sliced onions. Set aside.

Heat a large saucepan over high heat. When the pan is hot, pour in the olive oil. When the oil is hot, add the onions, salt, and pepper. Decrease the heat to medium-high, and cook, stirring occasionally, until the onions are caramelized, 8 to 10 minutes. Sprinkle in the thyme and cook for 1 minute more. Pour in the Zinfandel and cook until the sauce has reduced by about two-thirds, 4 to 5 minutes. Take the pan off the heat and let the marmalade cool while you make the burgers.

Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and char­coal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.

Shape the ground beef into 12 thin patties. On each of 6 of the patties, spoon 2 tablespoons of blue cheese, leaving 1/2-inch margin free of cheese all the way around. Cover with the remaining patties. Lightly, lightly press the edges of each burger together while keeping its shape. Season both sides of each burger with salt and pepper.

Place the burgers on the hot grill and close the lid. After 5 to 6 minutes, flip the burgers, close the lid, and cook for another 4 minutes for medium-rare burgers, another 6 minutes for medium burgers.

To serve, place each patty on a roll and top with a few spoonfuls of the marmalade.

Chef’s Note
You can freeze the Zin-Onion Marmalade, which makes it a great way to use leftover wine the day after a party. Store the marmalade in an airtight container in your freezer for up to 1 month.

Why Is the Cheese Inside the Burger?
Cheese on the outside of a burger is tricky. The cheese can get too well done while the burger’s not quite ready. It can slide off the burger. Even worse, when the burger has been off the heat for a few minutes, the cheese can get a little weird—rubbery, crusty, saggy, or just plain old and tired-looking. That doesn’t work for me, so I put the cheese inside the burger. As long as the burger is warm, the cheese inside the burger is always at the right temperature and texture. Delicious!

Peter Perez
Associate Director, Marketing

Purchase: Michael Chiarello’s Live Fire: 125 Recipes for Cooking Outdoors.

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1 Comment

  • Fred Rickson July 12, 2013 at 8:08 am

    OK, so why would anyone buy a cookbook from an author so ignorant (Michael Chiarello) who suggests that onions caramelize in "8-10 minutes"? What other beauties might be in the book?

    Reply

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