There’s a good, old-fashioned bar and grill in our neighborhood that Mr. SGCC and I like to frequent. It’s called Knick’s Tavern & Grill. The food is good, the beer is cold and you can watch TV while you eat. Just like being at home! Knick’s menu is pretty much what you would expect from that sort of a place – great wings, salads and burgers. They also have quite a few unexpected and interesting offerings.
One of our favorite dishes to order there is Knick’s Brunch Burger. It’s a Black Angus beef burger, served on a toasted pita and topped with a fried egg, hence, the name Brunch Burger. I don’t know why, but there’s something about an oozey, gooey fried egg dribbling down over a big, juicy, meaty burger that’s just magic to me!
The other night, I decided to recreate Knick’s Brunch Burger at home. I used a combination of ground chuck and a ground Black Angus ribeye. I didn’t do much to the meat except add some grated sweet onion, salt and pepper. When you start with such a great quality beef, why mess around? Of course, I had to add my own little stamp of originality to the recipe, so I also made a batch of Balsamic Onion Marmalade from Tom Colicchio’s new cookbook, ‘wichcraft to go with the burgers.
Let me tell you, that marmalade is wicked good stuff! The onions are caramelized and then simmered in balsamic vinegar for what seems like forever, until they turn into a soft, silky, smoky and sweet mass of lusciousness. The balsamic reduction adds a little tangy pop of flavor that really balances out all that warm richness of the beef and the egg. I also put a slice of cheese on top of these, because Mr. SGCC won’t eat a burger without it.
The next time you’re in the mood for a burger, you have got to try one of these. They are literally heaven on a plate! I only wish I had more photos to share with you. Everyone was clamoring so loudly for these, I was lucky to snap the few shots I got! (I could be wrong, but I think that Mr. SGCC was actually growling at me!)
Knick’s Brunch Burgers with Balsamic Onion Marmalade
1 lb ground chuck (80/20 fat content)
1 lb ribeye steak, ground
1 medium sweet onion, coarsely grated
Salt and freshly ground black pepper to taste
6 eggs, fried
1 cup Balsamic Onion Marmalade (recipe follows)
6 hamburger buns or sandwich rolls of your choice, lightly toasted
Mix the chuck, ribeye, onion, salt and pepper together in a large bowl. Form into burger patties. Pan-fry or grill to desired doneness.
Place each burger on a toasted bun. Spoon a little marmalade on each and top with a fried egg.
Makes about 6 big, fat, juicy burgers.
Balsamic Onion Marmalade
adapted from ‘wichcraft by Tom Colicchio with Sisha Ortuzar
1 tablespoon vegetable oil
4 medium onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar
Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft.
Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry.
Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry.
Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks