The American burger

From Washingtonian.com

How To Build a Better Burger, part 10

The American Burger

By Bryan Voltaggio of Charlie Palmer Steak

1/8 teaspoon ground fennel seed, toasted
1/8 teaspoon ground coriander, toasted
1/3 teaspoon cracked black pepper
1/4 pound bleu cheese (Voltaggio likes Big Woods brand)
11/2 tablespoons canola oil
1 cup finely diced Vidalia onion
1 teaspoon minced garlic
3 teaspoons freshly squeezed lime juice
1 tablespoon finely chopped parsley
1 head Bibb lettuce
4 purple heirloom tomatoes, thickly sliced
Salt and pepper to taste
4 buns

Preheat the grill to 500 degrees.

In a bowl, combine the beef with the toasted spices and cracked pepper. Shape the meat into 1/2-pound patties.

Split each patty in two and place 2 ounces of bleu cheese into the center of each. Press the patty back together so it is whole again. Refrigerate until very cold.

Make an onion relish: In a saucepot set over medium heat, warm the canola oil and slowly sweat the onion for 20 minutes. Add the garlic and cook until soft. Stir in the lime juice and season with salt and pepper. Remove from the heat and stir in the parsley. Adjust seasoning and set aside.

Grill the burgers to desired temperature. Split the buns and toast lightly on the grill. Serve burgers with lettuce, tomato, and onion relish.