Each summer, thousands of cooks compete in the Build a Better Burger recipe contest, a winner-takes-all national cook-off at Sutter Home Family Vineyards in Napa Valley, In this collection marking the 15th Anniversary of the cook-off best-selling cookbook author James McNair presents a mouth-watering look at the contest, including each of the 44 recipes that have won awards since BBB began.
This simple burger delights our regular patrons, including many Napa Valley vintners and foodies.
Makes 6 burgers
FOR THE BISTRO BUNS:
1 cup plus 2 tablespoons milk
1 (0.6-ounce) cake compressed fresh yeast, or
1 packet (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour
2 teaspoons kosher or sea salt
3 tablespoons olive oil
Olive oil, for brushing the bowl and the buns
FOR THE AIOLI:
2 garlic cloves
1 teaspoon kosher or sea salt
1 egg yolk*
1 cup extra virgin olive oil
FOR THE PATTIES:
3 pounds freshly ground chuck
3 teaspoons kosher or sea salt
2 teaspoons freshly ground black pepper
3 red onions, sliced thickly
Kosher or sea salt
Freshly ground black pepper
Olive oil, for drizzling on onions
Vegetable oil, for brushing on the grill rack
To make the buns: Warm the milk to body temperature and place in the bowl of a heavy-duty stand mixer fitted with a dough hook. Add the yeast and stir well to combine.
Add the flour, salt, and 3 tablespoons olive oil. Mix on medium speed for 45 seconds.
Brush a bowl generously with olive oil and, using a bowl scraper, transfer the very sticky dough to the oiled bowl. Cover the bowl with plastic wrap and set in a warm place until the dough is almost doubled in bulk, about 45 minutes if using fresh yeast, or about 1 1/2 hours if using dry yeast.
Line a baking sheet with kitchen parchment. Transfer the dough to a lightly floured work surface and sprinkle the dough surface lightly with flour. Divide the dough into 6 equal pieces. Dust your hands with flour and shape each piece of dough into a ball. Place the dough balls on the prepared baking sheet, brush each ball with olive oil, and let rest for 20 minutes.
Preheat the oven to 375 degrees F.
Flatten each dough ball slightly into a bun shape.
Bake until golden brown, about 25 mmutes. Transfer to a wire rack to cool and brush the buns with a little more olive oil. When cool, slice horizontally in half.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the aioli: smash the garlic and salt on a cutting board with the side of a large knife, or ideally in a mortar with a pestle, until you have a smooth paste. Transfer the paste to a mixing bowl. With a wire whisk, blend the egg yolk into the paste until smooth.
While continuously whisking, slowly drizzle the olive oil into the bowl. The sauce will be tight intensely garlicky, and sticky when finished. If you wish a lighter sauce, whisk in a little water to loosen it up.
To make the patties: Spread the beef out in a shallow pan. Sprinkle evenly with the salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Sprinkle the onion slices to taste with salt and pepper and drizzle with olive oil.
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 onion slices on the rack and grill until caramelized and tender, 10 to 15 minutes.
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers: Smother the cut side of the bun tops with aioli. On each bun bottom, place a patty and an equal portion of the grilled onions. Add the bun tops and serve.
Judges: Donna and Giovanni Scala; Napa, California
Cook-Offs: Donna - 1999; Giovanni - 2001
Chef Starr's Wine Pairing: Zinfandel
*Cooking egg yolks for use in recipes: Source: American Egg Board
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.
