Graham Elliot: Masterchef talks BBQ and baseball

The GrahamBurger - paired with Mike’s Hard Lemonade

Reinvention of: Hamburger

Serves 4

5 cloves garlic

1 1/2 cups olive oil

1 pound ground sirloin beef

1/4 pound ground pork

Salt and freshly ground pepper

1 red onion, sliced 1/8-inch thick

1 cup apple cider vinegar

1/4 cup mayonnaise

Salt and freshly ground black pepper

10 ounces brie cheese, sliced into 4 thin pieces

4 pretzel rolls

1 bunch upland cress, see Note

Put the garlic cloves and the 1 cup of olive oil in a small saucepan and simmer on low heat for about 20 minutes or until the garlic is soft. Lift the garlic from the oil, using a slotted spoon. Transfer the garlic to a blender, add the mayonnaise and blend for 2 to 3 minutes until smooth. Spoon into a small container and refrigerate until needed. The mayo can be refrigerated for up to 5 days.

Mix the sirloin and pork together and season with salt and pepper. Form into 4 patties, each about 1/2-inch thick. Refrigerate until ready to grill.

Put the onions in a bowl and add the vinegar and the remaining 1/2 cup of olive oil. Season to taste with salt and pepper. Let the onions marinate for at least 30 minutes but if possible for 8 to 10 hours or overnight. (The longer the better!)

Prepare a charcoal or gas grill so that the heat is medium-high.

Gently put the onions on the grill and cook for 3 minutes on each side. Turn them carefully so that they don't slip between the grilling grates.

Put the burgers on the grill alongside the onions and grill for 7 minutes. Turn them over and grill for 7 minutes longer, or until cooked through. Three minutes before the burgers are done, lay the brie on the burgers to give it time to melt.

Spread the mayonnaise on both sides of the buns. Top with a cheeseburger and then garnish with the onions and cress. Serve immediately.