A Couture Hamburger

(Photo via Eat Me Daily)

A McDonald's cheeseburger is comparable to a pair of Steve Maddens; at first it's really tasty but after a while begins to look mundane. The In-N-Out Double-Double can be likened to a pair of Nike running shoes; it’s fresh, attractive and reliable. But, a homemade burger embellished with Roquefort mayonnaise and barbecue sauce-basted onions is up there with a pair of Louboutins; it’s pricier but worth it, undeniably palatable and reminds us why we love to splurge. 

The other night, for our two-year anniversary, I tested out a recipe for Grilled Burgers with Roquefort Mayonnaise and Barbecued Red Onions from Bon Appétit that I discovered and drooled over on Epicurious. I immediately knew it was the preparation for us as it exuded simplicity and unique ingredients that would indefinitely place the meat in the spotlight.

The Roquefort mayo adds a hint of zing while the onions create a bold sweetness that lingers on the tongue. Pair it with a glass of Cabernet (I recommend a 2007 Saddlerock) and some oven-baked fries and you'll be in heaven. We were--we spent the latter part of our romantic evening, spooning on the couch in a state of post-burger bliss.

Try this meal on for size this weekend if you're still interviewing principals for your Labor Day BBQ! You won't be sorry! 

Mayo

- 8 ounces Roquefort cheese, crumbled

- 2/3 cup mayonnaise (Trader Joe's low-fat mayo will work just fine...it's what I had in my fridge) 

- 2 teaspoons red wine vinegar

- 1 teaspoon hot pepper sauce (You  made need a bit more) 

Make Mayo first by mixing all ingredients together in a medium-size bowl. Place in fridge and then take out a little while before serving the burgers so it's at room temperature. 

Fries

- 4 Large Russet Baking Potatoes 

- Olive oil for brushing

- Salt, Pepper and Paprika to taste 

Preheat oven to 400 degrees Fahrenheit. Slice each potato into proportionate 1" thick wedges. Place wedges (wedge side up) onto a baking sheet. Brush lightly with olive oil and sprinkle with salt, pepper and paprika. Bake for 45-50 minutes until crispy. 

Burger

- 8 1/2-inch-thick slices red onions

- 1 1/3 cups bottled hickory-flavored barbecue sauce (make sure you buy a smoked version)

- 3 pounds ground round beef, formed into eight 4- to 5-inch-diameter patties

- 8 4- to 5-inch-diameter hamburger buns, split (Potato hamburger buns work extremely well)

Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.

Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops.

Meal serves 8 

(Recipe for mayo and burger from Bon Appetit; recipe for fries from my Dad)