I learned to barbecue out of pure necessity. I was hungry, wanted barbecue and no one was around to do it for me. For the majority of my life, someone else always did the barbecuing. If it wasn’t my dad, it was my husband, my father in law, my brother or whomever. I really didn’t care who did it as long as there was barbecued food around.
That’s why I was really surprised when this sirloin burger recipe won 1st place in the D’Italiano Grill Master competition (2012). Even after I learned to barbecue, I definitely never considered myself a grill master.
Now it’s finally summer in Cowtown and you know how I feel about turning on my oven this time of year? I try to avoid it at all costs. Therefore, I have barbecue on the brain. I tend to barbecue quite a bit during the warm weather, but not the least bit expertly.
So there you have it; you don’t have to be a grill master to make this grilled burger. But if you are looking to up your burger game and add some pizzazz, give this one a try. You won’t be disappointed!
Cowtown Cosmo Burger
- 1 kg ground sirloin
- 1 slices of D’italiano bread (or any bread)– pureed in food processor (to a fine crumb)
- 1 egg
- ½ cup canned beets- finely chopped
- 6 D'italiano burger buns (or any burger buns)
Peanut butter BBQ sauce:
Cosmo Cranberry aioli:
- 4 tsp balsamic vinegar
- 4 tbsp greek yogurt
- 2 green apples , peeled, cored, quartered, sliced thin length-wise
- 1 red onion sliced in circles , then halved
- Brie cheese (200g) wheel
- 1 cup fresh baby spinach
Preheat grill to 500 degrees F. Spray with non- stick spray
Mix sirloin, egg, bread crumbs and chopped beets together. Form 6 patties.
Spray a large square of (approximately 10" X 10") of aluminum foil with non-stick cooking spray. Peel and slice apples into quarters then thinly slice. Cut onions into circles, then halves. Wrap up into a packet by placing apples and onions in the middle and then fold edges over to make a square and seal off the sides.
mix all ingredients together and top burgers with ½ of the sauce. Grill burgers for 10 -15 minutes (with barbecue lid down) , then turn over. Top burgers with remaining sauce and cook for 10 – 15 minutes.
Meanwhile, while burgers are cooking, roast apple/onion mixture in packets on grill (back of grill where there is less heat) for approximately 20 minutes.
Turn off grill, add Brie cheese and cover until melted (about 1 minute), then grill buns for 2- 3 minutes or until grill marks are to your liking.
Mix cosmo cranberry aoili ingredients together and spread 2 tsps on bottom of grilled bun. Add burger, spinach, then ¼ cup roasted apple/red onion mixture. Mix balsamic vinegar and greek yogurt together and put a dollap (about 2 tsp ) on top of apple/onions. Add top of bun. Serve immediately and enjoy!