Three-Pound Beef Burger for Six on Country Bread Recipe

Three-Pound Beef Burger for Six on Country Bread

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 6 servings
  Calories: 896
  Total Fat: 68 g
  Saturated Fat: 27 g
  Carbohydrates: 16 g
  Dietary Fiber: 1 g
  Sugar: 12 g
  Protein: 52 g
  Cholesterol: 211 mg
  Sodium: 819 mg

• Total: 1 hr 10 min
• Prep: 20 min
• Inactive: 20 min
• Cook: 30 min

Imagine crafting a massive three-pound beef burger that steals the show at your next gatheringjuicy, flavorful, and impossible to resist. Flipping this giant without it breaking is tricky, but no worries: even if it splits, simply reassemble the pieces on crusty country bread for a stunning presentation. It's a crowd-pleaser every time! Pro tip: Use two pizza peels (or large spatulas) slicked with olive oil or nonstick spray for easy flips. Dive in hands-on, dipping bread into the smoky cherry sauce for pure burger bliss.

Ingredients:
Extra-virgin olive oil, for brushing
3 1/2 pounds ground beef
1 teaspoon coarse sea salt, preferably gray salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
6 ounces soft, fresh goat cheese, at room temperature, such as Laura Chenel's
Nonstick spray, for spritzing
One 16-ounce round loaf country bread
Grilled Bing Cherry-White Balsamic Sauce, recipe follows

Grilled Bing Cherry-White Balsamic Sauce:

2 cups whole Bing cherries, stemmed
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
6 tablespoons white balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon coarse sea salt, preferably gray salt
Pinch freshly ground black pepper

Special equipment: Fine-mesh grill basket or all-metal strainer

1. Preheat a gas grill to high or ignite the charcoal. When hot, clean the rack. For gas, lower to medium-high and brush with oil.
2. Divide beef into two equal portions. Line a 9-inch cake tin with plastic wrap; press in half the beef loosely. Invert onto plastic wrap; repeat for second patty in tin.
3. Sprinkle both patties with salt and pepper. Spread cheese on tin patty, leaving 1/2-inch edge. Flip other patty on top, cheese-side in; press edges. Season top.
4. Oil a pizza peel; grill burger covered 8-9 minutes per side until marked. Spritz before flipping. Rest on platter 15 minutes.
5. Halve bread horizontally; toast if desired. Top bottom with burger and cherry sauce; close and slice into 6 wedges like pizza. Serve hot!
6. For the best results, grind fresh chuck steak (20-25% fat) same-day from your butcherit's the secret to juicy, unforgettable flavor.

Grilled Bing Cherry-White Balsamic Sauce:

1. Grill summer cherries briefly for smoky depth that elevates goat cheese and beefperfect also for turkey burgers, chicken, or pork!
2. Use Bing cherries or mix with apricots/peaches. Grill whole cherries in basket to lock in juices; pit after.
3. Preheat grill to medium-hot. Toss cherries in basket; shake every 20-30 seconds for 4 minutes until smoky. Cool 5 minutes.
4. Halve over bowl to catch juice; pit. Saut shallots in foaming butter 2 minutes. Add vinegar, sugar, cherries, juice; simmer to syrupy, 3 minutes. Season.
5. Store covered in fridge 3-4 days. Yield: about 2 cups.

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