food
Apocalipsis de Hamburguesas
El chef Dale Talde comienza bien el verano con una explosión de hamburguesas que incluye hamburguesas de pechuga con cebollas asadas y queso azul, hamburguesas de camarones con salsa XO y un huevo frito.
food
Apocalipsis de Hamburguesas
El chef Dale Talde comienza bien el verano con una explosión de hamburguesas que incluye hamburguesas de pechuga con cebollas asadas y queso azul, hamburguesas de camarones con salsa XO y un huevo frito.
Supplies
- Recipe Title: Brisket Burger with Grilled Onions and Blue Cheese Sauce
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Servings: 4
- Ingredients
- Burgers
- 1 pound ground brisket
- 1 pound ground chuck
- ½ pound ground short rib
- Salt and pepper
- Grilled Onions
- 1 large onion, sliced into large ½ inch slices
- ½ cup Worcestershire sauce
- 3 sprigs thyme, minced leaves only
- Blue Cheese Sauce
- 16 oz heavy cream
- 8 oz blue cheese
- 1 teaspoon black pepper
- 4 brioche buns
- 4 dill pickle spears, cut in half
Pasos
- Burgers
- Grind the meat with a stand-up mixer attachment on the largest disc die or get it pre-ground
- Heat the grill to high heat.
- Add the brisket, chuck, and short rib, to a large bowl.
- Season with salt and pepper and gently mix until combined.
- Form the meat mixture into 4 (10 oz) patties.
- Place the burgers on the grill and sear on each side for 2-3 minutes, until a nice crust forms.
- Turn to medium and cook an additional 8 or so minutes until medium.
- Use a probe to check the temperature.
- Grilled Onions
- Turn the grill to high heat.
- Season the onions with salt and pepper and cook on the grill for 2-3 minutes per side.
- Add the worcestershire, thyme and grilled onions to a large bowl and cover, set aside for 5-10 minutes.
- Blue Cheese Sauce
- Add the cream to a small saucepan and bring to a simmer.
- Stir in the blue cheese and pepper and whisk until smooth.
- To assemble
- Place the burgers on the bottoms of the brioche buns and top with onions, blue cheese and blue cheese sauce and place the top bun on top.
- Serve with dill pickles
Supplies
- Ingredients:
- Shrimp Burger
- 2 pounds 21/25 shrimp, peeled and deveined
- 1 ½ Tablespoons minced ginger
- 2 cloves garlic, minced
- 2 fresno chilis, minced
- ¾ cup coconut milk
- 2 Tablespoon fish sauce
- 3 Tablespoons chopped cilantro
- Salt and pepper
- 3 Tablespoons grapeseed oil
- Shrimp Toast
- 8 pieces milk bread
- 1 pound shrimp mousse (from burger mixture)
- Cooking spray
- Cocktail Sauce
- 3 Tablespoons XO sauce
- 1 cup ketchup
- 3 Tablespoons horseradish
- 4 eggs
- ¼ head green cabbage, shaved
Pasos
- Shrimp Burgers
- Add the shrimp, garlic, ginger, and chilis, to a food processor and blitz 3-4 times.
- Add the fish sauce, cilantro and coconut milk and blitz to combine.
- Season with salt and pepper.
- Take ½ the mixture and form into 4 (4 oz) patties and place on a plate, cover and refrigerate for 30 minutes.
- Shrimp Toast
- Heat the grill to high heat and place a griddle pan on it.
- Spread 2 oz of shrimp mousse mixture on one side of each piece of bread and remove the crust.
- Spray the toast with cooking spray and add them to the pan on the grill, shrimp side down, and cook for 3-4 minutes, flip and cook for an additional minute, and set aside.
- Spray the patties with cooking spray and place on the grill and cook for 3-4 minutes per side. Remove from the grill and set aside.
- Cook 4 sunny side up eggs on the griddle.
- Cocktail Sauce
- Add all the ingredients to a small bowl and mix to combine.
- To assemble:
- Place 1 shrimp patty per 4 pieces of bead, top with cocktail sauce, the egg, cabbage and then the second piece of bread.
Supplies
- Burgers
- 2 pounds ground lamb shoulder
- ½ cup water
- Salt and pepper
- 10 mini pita breads
- 1 bunch scallions, sliced
- 12 mint leaves
- Feta Ranch
- ½ cup mayonnaise
- ½ cup sour cream
- 1 clove garlic, minced
- 1 Tablespoon minced dill
- 2 Tablespoons minced chives
- ½ cup crumbled feta
- 1 Tablespoon lemon juice
Pasos
- Burgers
- Put the ground lamb into a large bowl and mix with the water until water is fully incorporated.
- Season with salt and pepper.
- Form the lamb into small patties.
- Grill the burgers for 2-3 minutes per side.
- Heat the pita on the grill.
- Feta Ranch
- Add all of the ingredients to a bowl and mix to combine.
- Put a lamb slider in the pita then top with feta ranch, scallions, and mint leaves.
Supplies
- 2 russet potatoes
- 2 Tablespoons chopped oregano
- 1 Tablespoon chopped thyme
- 2 Tablespoons chopped parsley
- Salt and pepper
- 2 Tablespoons olive oil
- ¾ cup crumbled feta
Pasos
- Heat the grill over medium high heat.
- Place a large cast iron pan on the grill.
- Slice the potatoes into wedges and season with salt and pepper, toss with olive oil.
- Add the potatoes to the hot pan and cook for 20-25 minutes.
- Toss the cooked potatoes with the herbs and crumbled feta and serve.