Years ago, when I first moved to U.S., I had no idea about the game of football. I heard about it before but I had no intention to watch it or know about the details of the game. As years gone by and I became a part of American society, I started to feel like I need to know more about it.
I was living in Atlanta and working at a hotel. Every Sunday and Monday, all that people talked about was football. They wanted to watch the game in the cafeteria during their lunch break. I remember being amazed by how they reacted to the game. They were watching the game and I was watching them.
I still remember my first Super Bowl party experience. It may sound funny, but I had no idea about how crazy these parties could be.
Imagine, close to 20 people in a one-bedroom apartment, food and beer everywhere, there is no place to sit and it is very loud. When I came home that day, I did not know what to make of it. It was a very overwhelming experience.
Don’t get me wrong; it is not like I have never seen men react to sports like that. My father is crazy about soccer and follows it regularly. However, the way those guys watched the game that day was something that I had never experienced before.
Then one day, I fell in love with a man, who was crazy about football. There was no way around it. I had to learn. I wanted to learn and understand the game. So I bought the “Football for Dummies” book and I studied it. Literally, studied it.
After reading the book it made so much sense. I learned that anytime you stick 22 men in high-tech plastic helmets on a football field and have them continually run great distances at incredible speeds and slam into each other, wearing colorful clothing, people will watch.
To me, that was the bottom line.
Today, 12 years later, I am much more familiar with the game and the culture of the game. Occasionally, I watch it with my husband and quite enjoy it.
It was not until last year, I threw my first Super Bowl party. We invited a lot of friends, each of which brought a dish. There was so much food on the table and we were very loud. We had so much fun.
All of a sudden, I felt like I was one of them.
As we are approaching the big game day, I started thinking about dishes that I could easily make for a Super Bowl party at home. For this year, I decided to stick to the classics like burgers, dips, chicken wings, etc. and share those recipes with you.
There are just a couple of places you can go to eat a burger on our island, Virgin Gorda. In my opinion, one of these places is Saba Rock. I recently wrote a post about Saba Rock and if you want, you can read it here.
My husband and I go there quite often and enjoy their burgers. One of those burgers, St. Bart’s Burger, is my absolute favorite. We like it so much so that I wanted to create it for us at home.
I think a burger should be loud. It should consist of layers of flavors that compliment each other. With each bite, one should feel like there is nothing better in the world.
To me, Saba Rocks’ St. Bart’s Burger offers just that and more.
The superstar ingredients in this burger are the caramelized onions and the Brie. As you build the burger you have got to be generous with these two ingredients. The more the merrier. It is fairly easy to put together and you can add more stuff if you wish.
I do not mean to be mean, but I think you should know that I am eating it as I write this. So if you don’t mind, I am going to go and enjoy my St. Bart’s burger.
You should try it too. It is REALLY good.Print
Saba Rocks’ St. Bart’s Burger
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4
- 1 1/2 pounds ground chuck (80% lean)
- 2 plus 2 tablespoon vegetable oil – divided
- 4 sesame hamburger buns, lightly toasted
- 4 oz. Brie, cut in to 1/4 inch thin slices
- 3 medium onions, cut into 1/2 inch half moon slices
- 1 tablespoon balsamic vinegar
- 1 tomato, sliced 1/4 inch thick
- Lettuce leaves
- 4 Cornichons (optional)
- Kosher salt
- Coarse black pepper, freshly ground
- 4 tablespoon Dijon mustard
- Divide the meat into four equal portions. It should be 6-7 ounces each. Form each portion into a 1/2 inch thick burger. Season both sides with salt and pepper. Place them on a large plate, cover with aluminum foil, and place them in the fridge.
- To make the caramelized onions: Heat 2 tablespoons vegetable oil on a large skillet, in medium high heat, until shimmering. Add onions and evenly spread them over the pan. Cook, stirring occasionally.
- Add 1/2 teaspoon salt 10 minutes into cooking. Continue cooking (stirring occasionally) for 25-30 more minutes until they start to turn brown and start sticking to the pan. Towards the end, as they brown, you may have to stir them constantly to prevent them from burning. (If they dry out, you can add 1-2 tablespoon water during the cooking process.)
- At the end, add the balsamic vinegar. It will help you deglaze the pan.
- To cook the burgers on a stove top: Heat 1-tablespoon oil in a 10-inch non-stick skillet until shimmering, medium high heat. Add 2 of the burger patties and cook the first side for 3 minutes. Flip them over and cook for 4 more minutes for medium-rare. Cook 6 minutes (2 more minutes) for medium. Repeat the same process with the second batch. Place the cooked burger patties on a plate and cover them with aluminum foil. Let them release their juices for 5 minutes.
- To assemble a burger:
- Step1: Spread 1-tablespoon Dijon mustard the bottom burger bun.
- Step 2: Place a burger patty at the bottom.
- Step 3: Put a piece of lettuce on top of the burger patty.
- Step 4: Put a slice of tomato.
- Step 5: Place another piece of lettuce on top of the tomato slice.
- Step 6: Place 1 tablespoon of caramelized onions on top of the lettuce.
- Step 6: Place a couple of slices (as much as you want) of Brie on top of the onions. Season them with coarse black pepper.
- Step 7: Place more caramelized onions on top of the Brie.
- Step 8: Place the top burger bun and stabilize it with a bamboo skewer. If desired, add a pickle on top.
- Repeat the same assembly process for the other burgers.
- Serve immediately preferably with cold beer and French fries.