55 Things to do #12: Grill the Perfect Burger

Related Categories: 55 Things To Do | Food & Drink | Main St | News | Recreation | Victory News

Victory 55 Things - Grill the Prefect HamburgerSure, hamburgers are in theory simple fare — a ground beef patty between two slices of bread — but today, thanks to the proliferation of cooking websites, shows, and gastro-pubs, hamburgers have been elevated to an entirely new level.

So, in preparation for the many BBQ’s to be had with new friends and neighbors at Victory, here is a step-by-step guide to grilling the perfect burger from our friends at Tempo Urban Bistro on Main Street in Verrado.

And they should know; their Kobe cheeseburger was rated as one of their best dishes in a recent Arizona Republic 4-star review.

The Tempo Kobe Burger

Yield: 4 burgers

2 Large Sweet Onions
3 Tbsp Olive oil
2 lb. American Kobe Beef from Snake River Farms (80/20 blend)
Kosher Salt
Fresh Ground Black Pepper
4 slices Aged Cheddar Cheese
4 Brioche Buns
1 cup Farm Fresh Arugula
1 Heirloom Tomato
10 cloves Garlic
2 cups Mayonnaise
1 tsp Fresh Rosemary (minced)
1 tsp Fresh Thyme
Peel and cut onions in half. Julienne cut the onions and place in a preheated sauté pan with 2 Tbsp olive oil. Turn down heat to low and cook very slowly. Stir every 4-5 minutes and cook until the onions are soft and have a rich brown color.While onions are caramelizing, separate ground beef into 4 8oz patties. Season with kosher salt and fresh ground black pepper. Cook for 3 minutes and turn burger a 1/4 turn to make diamond marks. Cook for an additional 3 minutes. Flip burger and repeat. Top with cheddar cheese and let melt.Toast the buns on the grill. On bottom bun, place a 1/4 cup arugula, a thick slice of heirloom tomato, the burger patty, a generous amount of caramelized onions, and spread on top bun 1 Tbsp of Garlic Aioli (recipe follows). Serve with fresh cut french fries and a pickle spear.

Garlic Aioli
Place garlic cloves in aluminum foil with 1 Tbsp of olive oil. Fold foil into a ball and roast in an oven set to 375° F for 30 minutes. Puree roasted garlic in food processor and stir in mayonnaise and fresh herbs.

Tempo Urban Bistro | Join us on Main Street

Steve and Karen Maynard

Husband and wife team Steve and Karen Maynard are fulfilling a lifelong dream of owning and operating their own restaurant, Tempo Urban Bistro and Coffee in the community they’ve called home for the past seven years. Originally from upstate New York, the Maynard’s new space in the heart of Verrado’s Main Street features both a coffee bar and American bistro.

According to Steve, “We chose the name ‘Tempo’ for multiple reasons. Our food, service and décor are based on our brand as a contemporary urban bistro. Tempo is not only the heart of the word contemporary; it represents the rhythm and beat. We are that beat on Main Street.”

The coffee bar is open daily from 6 a.m. to 9 a.m., and the bistro is open for lunch from 11 a.m. to 2:30 p.m. and dinner from 5 p.m. to 9 p.m. Monday through Thursday. Tempo is open until 10 p.m. Friday and Saturday nights. Saturday nights also often feature a live band; visit their website or twitter feed to see who is playing.

Follow Tempo on Twitter (@Tempo_Bistro) or Like them on Facebook (Tempo Urban Bistro).

55 Things to do #11: Attend the Scottsdale Culinary Festival

Read more on the Victory District Blog

Join the conversation on Facebook