All-American Hamburgers with Red Onion Compote
"A great hamburger starts with great ground beef, says David Walzog, executive chef at SW Steakhouse at Wynn Las Vegas. He advocates ground-to-order beef with at least 20 percent fat content, seasoned generously with salt and pepper. "After that, it doesn't need much else," he says?just a sturdy bun and sauce that won't overpower the beef, like this sweet-and-sour red onion compote. To make the juiciest burger possible, Walzog says to shape the patty gently and make a small indentation in the center; this ensures even cooking as the burger swells during cooking...."
INGREDIENTS
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2 tablespoons vegetable oil
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1 tablespoon ground coriander
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3 medium red onions, finely diced (3 cups)
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2 cups dry red wine
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1 cup sugar
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2 bay leaves
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1 teaspoon finely grated orange zest
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3/4 teaspoon ground juniper berries
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1 teaspoon chopped thyme
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1 cup fresh orange juice
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Salt
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2 pounds ground chuck
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Salt and freshly ground pepper
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4 kaiser or brioche rolls, split and toasted
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Lettuce leaves (optional)
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