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

  1. Burgers
  2. Grind the meat with a stand-up mixer attachment on the largest disc die or get it pre-ground
  3. Heat the grill to high heat.
  4. Add the brisket, chuck, and short rib, to a large bowl.
  5. Season with salt and pepper and gently mix until combined.
  6. Form the meat mixture into 4 (10 oz) patties.
  7. Place the burgers on the grill and sear on each side for 2-3 minutes, until a nice crust forms.
  8. Turn to medium and cook an additional 8 or so minutes until medium.
  9. Use a probe to check the temperature.
  10. Grilled Onions
  11. Turn the grill to high heat.
  12. Season the onions with salt and pepper and cook on the grill for 2-3 minutes per side.
  13. Add the worcestershire, thyme and grilled onions to a large bowl and cover, set aside for 5-10 minutes.
  14. Blue Cheese Sauce
  15. Add the cream to a small saucepan and bring to a simmer.
  16. Stir in the blue cheese and pepper and whisk until smooth.
  17. To assemble
  18. 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.
  19. 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

  1. Shrimp Burgers
  2. Add the shrimp, garlic, ginger, and chilis, to a food processor and blitz 3-4 times.
  3. Add the fish sauce, cilantro and coconut milk and blitz to combine.
  4. Season with salt and pepper.
  5. Take ½ the mixture and form into 4 (4 oz) patties and place on a plate, cover and refrigerate for 30 minutes.
  6. Shrimp Toast
  7. Heat the grill to high heat and place a griddle pan on it.
  8. Spread 2 oz of shrimp mousse mixture on one side of each piece of bread and remove the crust.
  9. 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.
  10. 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.
  11. Cook 4 sunny side up eggs on the griddle.
  12. Cocktail Sauce
  13. Add all the ingredients to a small bowl and mix to combine.
  14. To assemble:
  15. 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

  1. Burgers
  2. Put the ground lamb into a large bowl and mix with the water until water is fully incorporated.
  3. Season with salt and pepper.
  4. Form the lamb into small patties.
  5. Grill the burgers for 2-3 minutes per side.
  6. Heat the pita on the grill.
  7. Feta Ranch
  8. Add all of the ingredients to a bowl and mix to combine.
  9. 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

  1. Heat the grill over medium high heat.
  2. Place a large cast iron pan on the grill.
  3. Slice the potatoes into wedges and season with salt and pepper, toss with olive oil.
  4. Add the potatoes to the hot pan and cook for 20-25 minutes.
  5. Toss the cooked potatoes with the herbs and crumbled feta and serve.