Allison Inn & Spa JORY Pinot Burger Recipe

Photo Courtesy of Allison Inn & Spa
The search for the best burger should start here, with tender Wagyu beef enhanced with both pickled and marinated, then grilled onions. Designed especially to complement a delicious Willamette Valley Pinot Noir.

Servings: 4
Cook Time: 45 minutes, plus overnight marinade
Pair With: A delicious Willamette Valley Pinot Noir.
Source: Recipe courtesy of Executive Chef Sunny Jin at JORY Restaurant


For the Marinated and Grilled Onions:
  • 3/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon sugar
  • zest of 1 lemon
  • 2 sprigs each of thyme and mint
  • 1 chile de arbol
  • salt and pepper
  • 1 medium sized red onion, 1/2” slices
  • 1 medium sized white onion, 1/2” slices
For the Pickled Red Onions:
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • 1 cup water
  • 1 sprig tarragon
  • 1 bay leaf
  • 2 large red onions, sliced thinly lengthwise
For the Burger:
  • 2 pounds Wagyu cross-rib roast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon fresh cracked black pepper
  • 1/2 cup Pinot Noir
  • 6 slices white cheddar, thick cut
  • 2 cups Arugula
  • 4 each Brioche buns

For the Grilled Onions:

Mix together the marinade ingredients and onions and marinate onions overnight. Strain off the marinade and reserve. Grill onions until slightly charred.

Place grilled onions in a bowl and pour the marinade back over the onions. Cover tightly and set in a warm place allowing the onions to become tender. Serve warm.

For the Pickled Red Onions:

Combine all the ingredients except the onions in a pot and bring to a simmer until all ingredients are dissolved and infused.

Once dissolved, remove tarragon and bay leaf and pour the hot pickling liquid over the onions. Let rest for 45 minutes at room temperature, then strain and reserve for later.

For the Burger:

Cut Wagyu into one-inch pieces. Combine all other ingredients and whisk until sugar and salt are dissolved. Pour over the beef and toss. Let marinate for 4 hours.

Grind meat through the large die of a meat grinder, and then pass through a medium die. Form into 1/2 pound patties and place in refrigerator until firm.

Cook burgers on the grill to desired doneness. Place a thick slice of Beecher’s Flagship Reserve cheese on the burger and let melt over the burger.

Grill the burger buns, then place a small handful of arugula on the bottom half of the bun. Next, place the burger on the bun and finish with a good amount of the pickled red onions.

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