PUB BURGER WITH CARAMELIZED ONIONS AND BACON
Servings: 1
INGREDIENTS
2 slices bacon
1 candy onion, sliced thinly
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
8 ounces floor beef (80% lean 20% fats)
Salt
Pepper
1 brioche bun
Unsalted butter
2 slices Gruyère cheese
1 tomato, sliced
Arugula
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a big frying pan, cook dinner bacon till crispy. Switch to a paper towel-lined plate.
3. Add sliced onions to the new pan and caramelize within the bacon fats. Add brown sugar and balsamic vinegar. Stir till sugar has dissolved. Cut back the warmth to low and preserve heat till able to serve.
4. Kind the bottom beef right into a patty. Press into the middle of the patty, in order that it’s thinner than the perimeters to cook dinner evenly. Season either side of the patty with salt & pepper.
5. Warmth a big cast-iron skillet, over medium-high warmth. Add the patty and cook dinner till the patty turns brown to about ¾ of the way in which up, then flip, cook dinner for about 3-4 minutes.
6. As soon as the burger is flipped, add gruyere cheese to the cooked aspect.
7. Butter sliced brioche bun and toast within the skillet till crisp brown. Take away bun, put aside.
8. Put the skillet within the oven for an extra 5-7 minutes, till the cheese has absolutely melted.
9. Assemble the burger. Place the cooked patty on the brioche, adopted by bacon strips, caramelized onions, sliced tomato, arugula, and brioche prime.
Recipe impressed by – http://www.munchkintime.com/caramelized-onions-burger-recipe/
DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI
Servings: 1
INGREDIENTS
Pickled Purple Onions
1 cup apple cider vinegar
1½ tablespoons sugar
1 tablespoon salt
1 pink onion, halved and sliced into half moons
Aioli
1 egg yolk
2 teaspoons Dijon mustard
1 garlic clove, minced
½ cup olive oil
½ lemon, juiced
Salt
1 brioche bun
1 tablespoon butter, melted
Oil
4 ounces floor beef (80% lean, 20% fats)
2 slices sharp cheddar cheese
1 leaf butter lettuce
2 skinny slices tomato
PREPARATION
1. Preheat the oven to broil on excessive.
2. In a small pan, carry the apple cider vinegar, sugar, and salt to a boil over excessive warmth, whisking till the sugar and salt have dissolved.
3. Take away the pan from the warmth and add the sliced onion, ensuring they’re absolutely submerged in vinegar. Put aside.
4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to mix. Slowly add the oil in a gentle stream, whisking to mix, guaranteeing that the aioli is emulsifying. As soon as the aioli is thick, add within the lemon juice and whisk till creamy. Add salt to style, and put aside.
5. Brush the brioche bun with the butter and switch to a baking sheet. Switch the baking sheet to the oven, and broil for 1½ minutes, till the bun is golden brown.
6. Smear the highest bun with aioli, and put aside.
7. Warmth a forged iron pan over medium-high warmth. As soon as the pan is scorching, brush with oil.
8. Place the mound of floor beef on the pan, and instantly press flat with a spatula. 9. Season with salt and pepper, and cook dinner for about 2½ minutes.
9. Flip the patty over and prime with cheddar cheese and cook dinner till the cheese is melted and the patty is browned, about 2 minutes.
10. Switch the patty to the bun and prime with pickled pink onions, butter lettuce, and tomato slices.
FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM
Servings: 1
INGREDIENTS
Spicy Tomato Jam
2 kilos tomatoes, diced
1 pink onion, finely chopped
1 cup brown sugar
1½ teaspoons pink pepper flakes
1 teaspoon floor cumin
1 teaspoon floor coriander
1 teaspoon salt
1 lemon, juiced
Lamb Burger
8 ounces floor lamb
1 clove garlic, minced
1 teaspoon mint leaves, finely chopped
1 tablespoon cilantro leaves, finely chopped
¼ teaspoon floor cumin
Salt, to style
Pepper, to style
2 ounces feta cheese, crumbled
1 teaspoon Dijon mustard,
1 tablespoon mayonnaise
1 sesame burger bun
Arugula leaves
PREPARATION
1. In a saucepan, mix tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Deliver to a boil over medium-high warmth. Stir steadily, cooking for about quarter-hour.
2. Cut back to medium warmth till lowered, and simmer for an extra 20-Half-hour, till it reaches a jam-like consistency. Put aside to chill. Switch to a jar, storing remaining jam within the fridge for as much as one week.
3. In a bowl, mix floor lamb, garlic, mint, cilantro, coriander, and cumin. Combine till simply mixed.
4. Form the lamb right into a ball. Kind a effectively into the middle, massive sufficient for the feta cheese.
5. Place the cheese into the middle of the ball, and enclose inside the bottom lamb combination. Gently kind a patty. Season either side with salt and pepper.
6. Cook dinner patty in a scorching cast-iron pan set over medium-high warmth for about 4-5 minutes both sides.
7. In a small bowl, combine collectively mustard and mayonnaise.
8. Toast the sesame bun.
9. Unfold a beneficiant quantity of the Dijonaise on the underside bun adopted by arugula, a lamb patty, a number of spoonfuls of tomato jam, and at last the highest bun.
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