Chef Juan Barajas of Savory Café in Woodland, CA is a big fan of organic grass-fed beef, particularly when it comes from one of Panorama’s outstanding ranches. His restaurant is famous for the Savory Burger, with its “secret sauce” and slab of grilled onions. So messy, but so good.
Makes 4 Burgers
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 pounds ground Panorama Grass-fed Beef
- 4 slices red onion, about ½ inch thick
- 8 slices cheddar cheese
- 4 brioche buns
- 1 ounce clarified butter
- 4 ounces chipotle aioli or Thousand Island dressing
- 8 leaves Romaine lettuce
- 2 tomatoes, sliced
- 4 pickle spears
Heat the grill to high.
In a large bowl, mix the salt and pepper with the ground beef until blended. Don’t overmix. Separate the meat into 4 chunks and turn into patties.
Place the onion slices on the grill and cook until softened, browned and charred in spots. Remove and set aside.
Place the patties on the grill and cook to your desired degree of doneness. Remove from direct heat and place two slices of cheese on each patty. When the cheese has melted, remove the burgers to a plate and set aside.
Brush the inside of the buns with the clarified butter. Toast on the grill. Remove to a plate.
To assemble the burgers, spread the sauce of your choice on the buns. Top each with a patty, a slice of grilled onion, a slice of tomato, a pickle, and lettuce.