9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
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Where to find the best burger? At home, if you make it yourself. A delicious burger is made from freshly-ground meat, lightly packed, cooked on a high heat for a short period of time, and served on a homemade bun with homemade sauce. Yes, you can make this delicious treat. Once you taste your own burger, no other burger will come even close!

Black and Blue Hamburgers with Grilled Onions and Chipotle Aioli
for the buns:

  • 1 cup milk
  • 1 tablespoon yeast
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg
  • 3 cups bread flour
  • Egg wash (1 egg yolk mixed with 1 tablespoon water)

Warm the milk and mix with the yeast, butter, and sugar. Add the salt and egg. Stir in a cup of the flour. Stir in the second cup of flour. Turn out onto a kneading mat and, adding more flour as necessary, knead until smooth. Place in an oiled bowl and let rise for an hour (or overnight in the refrigerator). Roll out to a thickness of one-inch and cut with a 3-inch biscuit cutter. Brush with an egg wash. Bake at 375 for 10-15 minutes.

for the onions:

  • ¼ cup olive oil
  • 6 cups thinly sliced onions, about 3 to 3 ½ pounds
  • ½ teaspoon dried red pepper
  • ½ cup dark brown sugar
  • ¾ cup apple cider vinegar
  • ½ cup dry sherry

Place the oil and onions in sauté pan, and cook until onions are reduced and caramelized, about 30 minutes. Add the pepper, sugar, vinegar, and sherry and cook for another 30 minutes. Season with salt and pepper.

For the chipotle aioli:

  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper
  • ½ cup vegetable oil
  • ½ cup olive oil
  • Minced chipotle peppers to taste (about 2 or 3)

Whisk together the yolks, mustard, lemon, salt and pepper. Slowly drizzle in the oils, whisking constantly, until blended. Add the peppers to taste.

For the burgers:

  • 4 pounds chuck roast, cut into cubes
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • Black pepper to taste
  • Blue cheese, about 4 ounces
  • Hamburger buns

Use a meat grinder to coarsely grind the beef, including the fat. Mix in Worcestershire sauce and black pepper to taste. Use a large disher (#8 or 10) to scoop the beef and form into about 12 patties. Make a dimple in the center of each patty (which prevents the burgers from ballooning). Heat a grill or cast iron skillet to high and cook the burgers, turning once, to desired doneness. After turning, place some blue cheese on top of each burger. Serve on a split bun with aioli and onions.

Learn how to make a fabulous burger with Kirk Warner on May 24.

2 Comments for “The King of Burgers”  

  1. Sandra

    Oh my. I don’t eat meat and cheese together. I think I will have to follow all your directions, and then substitute black beans for the beef and see what the heck happens. I love a good black bean burger, and adding blue cheese – hmmm…. could be dynamite.

  2. Anne

    I think the burgers would still be delicious if the cheese were omitted.