Game Day Burger Recipe

Name: Game Day Burger Recipe
Ingredients: 2 medium yellow onions; 1 tablespoon butter; 8 eight-ounce patties, such as ground pat lafrieda special blend beef; salt, to taste; pepper, to taste; 1 pound sliced sharp white cheddar cheese; 8 hamburger buns; 1 head bib lettuce; 2 red beefsteak tomatoes; 1 cup sliced full sour pickles; ketchup, for garnish; mayonnaise, for garnish; mustard, for garnish; french fries or potato chips, for serving

The Daily Meal is spending football season getting favorite game-day recipes from chef supporters of Taste of the NFL

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Jan 11, 2016 | 11:56 am

Market Table

Contributor

Market Table

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week chefs Mike Price and Joey Campanaro of Market Table in NYC are sharing their recipe for their signature Game Day Burger. A delicious burger is always the sign of a great tailgate, so fire up the grill.

Deliver Ingredients

Notes

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Ingredients

2 medium yellow onions
1 Tablespoon butter
8 eight-ounce patties, such as ground Pat LaFrieda special blend beef
Salt, to taste
Pepper, to taste
1 Pound sliced sharp white Cheddar cheese
8 hamburger buns
1 head bib lettuce
2 red beefsteak tomatoes
1 Cup sliced full sour pickles
Ketchup, for garnish
Mayonnaise, for garnish
Mustard, for garnish
French fries or potato chips, for serving

Directions

Slice the yellow onion ¼ inch thick and sauté in 1 tablespoon of butter over medium heat until golden brown and caramelized. Reserve.

Season burgers with salt and pepper on both sides and grill over medium to high heat until charred and medium rare. Top the burgers with the warm caramelized onions followed by the sliced Cheddar cheese.

While the cheese is melting, half and toast the bun over the grill. Place the burgers on the bun and serve with lettuce, tomato, pickles, ketchup, mayonnaise, and mustard. Serve with either potato chips or French fries.

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Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Burger Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

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