Ok, so I guess I have to give me my requisite July 4th B-B-Q themed post. It seems in the world of bloggers you either have to do one of the following types of recipe for July 4th posts: bbq, red, white and blue dessert or something with watermelon. I choose the first option, as I have a kicking new burger recipe I developed.
To backtrack, I'm a big fan of San-J's line of Gluten Free Tamari and Asian cooking sauces. As you might know, soy sauce is one of the big "hidden" culprits of wheat. San-J makes a line of Tamari and sauces using soy instead of wheat, which they clearly label Gluten Free. I generally use their Reduced Sodium Tamari several times a week, and their Orange Sauce is a favorite stir fry sauce in our house, because it is sesame and peanut free (not all of their sauces are...check the labels). Just last night I made an amazing pepper steak in my pressure cooker with the Orange Sauce, that came out looking just like it was delivered in a Chinese take-out container!
The Mongolian Stir Fry and Marinade intrigued me, as Mongolian barbecue is something I've wanted to try since it hit the foodie scene in the United States over a decade ago. I decided to do a fusion sort of thing and use it as a glaze for a stuffed burger I making. The umami effect was great! It blended perfectly with the other spices I used in my burger, and kept the meat moist with a nice finish on the grill.
Overall, what I like best about San-J's gluten free sauces is that all the work is done for you in terms of blending herbs and spices necessary to achieve a great Asian sauce. Additionally, they have a high quality, no junk or filler taste, unlike many over salty, corn syrup laden bottled sauce.
So fire up the grill, grab a bottle of San-J sauce and have a fuss free 4th whether you're grilling chicken, burgers or veggies!
For these burgers, I used Daiya's new Cheddar Cheese Slices, which really have the taste of "regular" melted American cheese slices...definitely a guilty pleasure. In the spirit of "vive la difference" (hey this is a "French" onion burger), I decided to shake things up by grilling sliced polenta instead of a bun (just brush with olive oil on both sides and grill for several minutes until warm).
Since these burgers are "French Onion Soup" style, you're in good shape for Bastille Day as well--which is just around the corner!
3 Tablespoons olive oil
2 medium white white onions, thinly sliced
1 large Bermuda onion, thinly sliced
1/2 teaspoon sea salt
fresh ground black pepper, to taste
1/4 cup red wine or water
1 1/2 teaspoons dried marjoram
1/4 teaspoon garlic powder
2 pounds lean ground beef
1/2 cup San-J Mongolian Stir Fry and Marinade
6 slices non-dairy cheese (such as Daiya Cheddar Style Slices), optional
6 Gluten-Free Rolls or baguettes (we like Katz's)
Heat a large frying pan or soup pot to medium-high heat. Add the olive oil; when it starts to shimmer add the onions, salt and pepper, stir to coat. Saute until onions turn translucent, about eight minutes. Reduce heat to medium and continue to saute (stirring every so often), until the onions carmalize. Add the wine or water in the last five minutes of cooking, and make sure it evaporates before taking the onions off heat. Stir in marjoram and garlic powder in last two minutes of cooking.
Let onions cool about 10 minutes, until you can handle them easily with your hands. You can also prepare them up to 8 hours in advance and refrigerate covered.
To prepare burgers:
Heat gas or charcoal grill to medium-high heat (this may also be done in a Foreman style grill or grill pan indoors).
Divide meat into 12 balls, 6 of which are the size of golf balls, and the remaining 6 somewhere between a golf and tennis ball. Handle your meat gently, using a light touch, and trying not to compress too much.
Form the smaller balls into thing patties and set aside. Form the larger balls into patties with about a 1/2-inch lip coming up the sides. The process is similar to making clay ashtrays ('memba them?) in kindergarten. Make a ball, press the center in with your thumb, then expand the hole with your finger.
Fill the opening in the larger patties with 2-3 tablespoons of the onion mixture. Place the thinner patties on top and crimp the edges closed with your fingers, checking to make sure there are no holes. Reserve the remaining onions to garnish the finished burgers. Cover burgers with plastic wrap and refrigerate for 10 minutes.
Brush burgers with Mongolian sauce and place on pre-heated grill fro 4-5 minutes per side (for a medium-rare burger, 6-8 minutes for medium to well done burgers), with the grill cover closed for the last 3-5 minutes. Baste the burgers with the remaining sauce when you flip them. If you wish to top with non-dairy cheese, place a slice on top of each burger before you close the lid. Remove burgers from grill and place on a platter "tent" with foil for five minutes before serving. Note: to "tent" meat, fold a large piece of aluminum foil in half and place over meat loosely (do not crimp closed), so it resembles a tent.
Warm buns on top shelf of grill or 275 degree oven for 10 minutes. Place finished burgers on bun, and top with remaining carmalized onions, if desired (re-heat in microwave for 1-2 minutes, as needed or on stovetop on low heat until warmed through).