Top chef round 7

[BAMAFAN IN NY]

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Gonna make it a little easier on you guys this week.. Im not as tough as Bayou

This Weeks challenge is:

Gourmet Burgers!

Make your best burger creation.

I need to know all the ingredients including types of buns and condiments.

Only 2 rules
1. No bacon
2. Use BEEF.. no chicken burgers, turkey burgers, veggie burgers, fish burgers, black bean burgers or anything like that.

Side dishes may get you bonus points, but the focus here is on the burger, so make sure that part is great.

Deadline is May 31st 6pm

Plenty of time to come up with an awesome burger.

[Ditchdoc]

Did anyone get cut from last week? Just need to know if I need to put in the effort, if I am really not here.

[bayoutider]

	Quote:	Ditchdoc
	Did anyone get cut from last week? Just need to know if I need to put in the effort, if I am really not here.

Hang on someone will be getting cut within the next few minutes.

[derek4tide]

Derek's Arizona BBQ Burger

I am making thes tomorrow for our Memorial Day get-together. They are always a hit.

I use a rub on the patties the night before grilling:

Rub ingredients
1 tablespoon ancho chilie powder
2 teaspoons Spanish paprika
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon kosher salt (or sea salt)
1/2 teaspoon pepper

Coleslaw
Mix 3/4 cup mayonnaise, 1/2 grated white onion, 2 tablespoons sugar, 2 teaspoons of celery seeds, 3 tablespoons apple cider vingar, and salt and pepper. Mix with 1 small shredded head of cabbage and 1 shredded carrot. Let sit for 15 mintues.

Derek's special BBQ sauce
1 1/2 cups ketchup
6 tablespoons cider vinegar
1/2 cup water
3 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons Worcestershire Sauce
2 tablespoon sugar
1 teaspoon paprika
1 teaspoon minced garlic
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
juice of one lemon

Preparation:
Combine all ingredients in a large saucepan. Mix and heat, without boiling for 5 to 10 minutes.

Sirloin buger
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb ground sirloin, formed into 4 (1/2-inch-thick) patties

Prepare sirloin patties (no ground beef or chuck, must use sirloin) with rub the night before. Place in fridge. Next day set patties out for 15 minutes before grilling. Prepare cole slaw and BBQ sauce. After burgers are done, coat with extra coating of BBQ sauce. Next apply cole slaw. Cut several dill pickles in half for placement on top of cole slaw. Top with oven warmed sesame seed bun.

Serves 4

Tampa Grilled Sweet Potatoes

Ingredients
3 sweet potatoes. unpleeded
Kosher slat
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup of finely chopped fresh cilantro

1. Par-cook (partially cook) the potatoes. Place in a pot of water and boil until fork-tender: let cool. Slice each potato lengthwise into eighths.
2. Preheat a grill to medium or place a cast-iron skillet over medium heat. Mix 1 tablespoon salt, lime zest and cayenne in a small bowl.
3. Brush the potato wedges with the oil and season wilt salt and pepper. Grill until until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Serves 4

[Ditchdoc]

Oops!

[Ditchdoc]

Damn Juicy Grilled Burgers

Whatcha need:
1 1/2 pounds ground chuck.
3 Tablespoons fine dry bread crumbs
2 teaspoons Worcerstershire sauce
2 tablespoons grated onion
1/2 teaspoon garlic powder
2 tablespoons of tomato juice
seasoned salt and pepper
The following are optional
Sliced Tomato
Sliced Pickle
Sliced Onion ( I prefer Vidalia)
Lettuce ( none of that crispy iceberg crap)
Condiments as desired*

Whatcha do:

Get the grill hot: ( Medium to high heat)
Combine beef with breadcrumbs, Worcestershire sauce, grated onion, garlic powder and tomato juice. Shape meat into 4-5 large patties. ( Please do this with as little "patting" as possible). Sprinkle both sides with seasoned salt, and pepper. Place burgers on a grill ( lightly coated with cooking spray). Cook 5-7 minutes each side. ONLY FLIP BURGERS ONCE, ONLY USE A SPATULA TO FLIP WITH, AND NEVER EVER PRESS DOWN ON BURGERS WITH SPATULA!!! Serve on a a good sized seeded bun, with your choice of seasonings and Condiments*.

*Note: Don't you dare ruin this burger with a low fat or non fat mayo. Get something good, and thick and rich, like Helmans.

Best Damn Onion Rings EVER!

Little Different Format:
Large Vidalia Onions, about one per person, sliced into rings.

Bowl One: ( Mix the following)
3 Cups All Purpose Flour
3 tsp salt
3 tablespoons plus one teaspoon baking powder.

Bowl Two:
3 Eggs Yolks
2 Cups Milk
3 Tablespoons Salad Oil
Mix and add to the stuff in the first bowl.

Bowl Three
3 Egg Whites
Beat egg whites until soft peaks form, then fold into bowl one, stirring into bowl one.

Dip Onion Rings into batter, and then deep fry (about 350*F) until golden brown.


Serve The Burgers and Onion Rings with Ice Cold Kalik Beers ( Or a fine pilsner product of your choice.)

[TheOysterMan]

Gorgonzola Burgers

For my burger creation I'm gonna step a little bit to the italian side. I am going to make a burger stuffed with gorgonzola cheese, topped with sauteed mushrooms and onions and a little bit of red pepper mayo.


For Burgers:

1 # Ground Sirloin
1 # Ground Chuck
1 16 oz container gorgonzola cheese crumbles
equal parts salt, pepper, McCormick Italian Seasoning blend (usually about a third of a cup of each to blend seasoning mixture)

Mix beef together. Seperate into 8 patties, about a 1/4 # each. Top 4 of the patties with 4 oz of cheese each, making sure there is enough room around the edges to spare. Take the other 4 patties and place on to of the bottoms. Press edges together virtually "stuffing" each burger. You should wind up with 4 "stuffed" burgers about 1/2 # each. As someone in a previous post mentioned, it is very important to not overhandle the meat as this makes the burgers tough. Dust the burger with the seasoning blend to taste. Preheat grill to medium-high heat. Cook burgers about 6-7 minutes on each side for medium. Also, it is very important to only flip burgers once and do not press down with spatula as this lets juices run out and dries your burger out.

For mushrooms/onions

1 large vidalia onion slices
1 cup fresh sliced mushrooms
2 tbspn butter
1/4 cup merlot

Heat butter in sauce pan. Place onions and mushrooms into pan and sautee until onions begin to breakdown or become slightly translucent. Add red wine, bring up heat and sautee until mushrooms become tender.

For Mayo

Simply combine 1 teaspoon crushed red pepper per cup of mayo that you need and stir together.

Burger Creation

For these burgers I like to use a toasted Kaiser roll, as there is a lot of flavor going on, and the denseness of these rolls tend to hold up better. Spread lightly with mayo, add burger and sauteed onions/mushrooms on top.

Accompany these burgers with your favorite side dish and I suggest a glass of whatever brand of merlot you sauteed your onions/mushrooms in. Enjoy!

[DrBama]

	Quote:	TheOysterMan
	Gorgonzola Burgers

Friggin, fraggin.....how did you get access to my plans??!!??!!

[TheOysterMan]

	Quote:	DrBama
	Friggin, fraggin.....how did you get access to my plans??!!??!!

Great job scouting the competition Smithers....Exxxxxxxcelent

[WAW4Tide]

Burger Round

I will preface this recipe by saying that I believe that a bacon cheeseburger is near impossible to top, but since there is no bacon allowed in this challenge, I think you will find this burger to be equally delicious. It would be a bit better with bacon though. This should make 6 burgers so adjust accordingly.

1 lb. of ground chuck
1 lb. of ground sirloin
Worcestershire sauce
The sharpest white cheddar you can find sliced into 12 thin slices.
6 kaiser rolls cut in half

Mix the meat together and form into 1/3 pound balls. Then make each ball into a patty and lay flat on a tray or plate. Then drip about 1 tsp of Worcestshire sauce on each of the burger patties.

Spice Rub:
1.5 tsp of Lawry’s seasoning salt
1.5 tsp of crazy janes mixed up salt
½ tsp of garlic salt
½ tsp of onion salt
½ tsp of Spanish paprika
1 tsp of fresh black pepper
½ tsp of dried oregano

Combine together. Sprinkle on the top half of the burgers. Reserve the rest of the rub to sprinkle on the burgers after you flip them.

The Most Flavorful Burger Onions Ever- not much of a name, but I honestly believe these compliment burgers better than anything else.

1 red onion sliced into thin rings
1 cup of cabernet sauvignon
½ stick butter
¼ cup brown sugar
2 tbs mustard powder
1 tbs black pepper
1 tbs sea salt
Red wine vinegar for deglazing

Put the onions and butter in a sauté pan and begin to cook. Add the brown sugar and mustard and continue to cook. Then add the wine and let simmer. After five minutes add the salt and pepper. Continue cooking until the onions and sauce become really thick. Take some red wine vinegar and deglaze the pan and then allow to simmer again. Repeat the deglazing step at least three times. The vinegar helps to make sure the onions are not overly sweet, the wine has a lot of natural sweetener in it so that combined with brown sugar can make the onions really sweet. The vinegar helps create a balance.

Spreads:
For the first spread simply combine ¼ cup of Dijon mustard with a 1/8 cup of blue cheese crumbles and the juice of half of a lemon. Mix this together and remember that a little bit goes a long way.

For the second spread take 5 cloves of garlic and roast them in the oven on 300 degrees with their skins on until the skins begin to break apart. Let them cool and remove and discard the skins. Then combine the cloves with a ¼ cup of mayo and 2 tbs black pepper in a blender.

Dehydrated Tomato:
Cut 2 tomatoes into 3 thick slices each. You should have 6 slices. Place them on a baking sheet and drizzle with olive oil and then salt and pepper. Bake for 30 minutes on 200 degrees and then another 30 minutes on 250 degrees.

Cook the burgers on the grill over medium-high heat. I cook mine like 5-7 minutes a side for medium well. After you flip them sprinkle with seasoning and then with about 2 minutes left to go put 2 slices of cheese on each one and place all of your bun halves on the grill and put the lid down on your grill. Remove the lid and remove.

To assemble spread the mustard spread on the bottom half of the bun. Place the patty and then add some of the onions and then a tomato slice. On the top bun put some of the mayo spread and then if you like add some ketchup. Eat and enjoy.

[bayoutider]

I didn't think I was going to have much time this week but things worked out better than I expected.

I have tried to make the above burgers and am waiting for the last one to be posted. A good burger is a thing of beauty, so easy to make and so easy to ruin. I am one of the 1% that really doesn't like bacon on my burger but I would like to share one of my burger tricks with everyone and it shouldn't affect the competition.

1. start with a good chuck roast and a sirloin tip roast. this is going to make a lot of ground meat so be prepared to have use for it. The chuck roast will probably be around 4.5 pounds and the sirloin tip about three pounds.
2. get out the trusty old meat grinder. I use the one that attaches to my Kitchen Aid stand mixer and use the large hole attachment.
3. cut the roasts into strips or chunks that will fit into the grinder. trim away anything you don't want to put in your mouth later like silver skin or gristle.
4. cut six slices of thick cut bacon in thirds and set aside.
5. begin grinding meat and every so often drop a piece of bacon in the grinder till everything is ground up once.
6. change the grinding attachment to the small hole grinder and grind everything a second time.
*NOTE* before the second grinding you can add seasoning to any portion you are going to use in the next 24 hours but I wouldn't season any meat being used later than that.

This fresh ground beef is a higher grade than you get from the supermarket. Sometimes the butcher doesn't clean the head of the grinder and there is no telling what you might have added. Finding roasts on sale can make this fresh mix even more cost friendly than buying day old ground beef of unknown quality. The bacon adds some nice flavor when making burgers, hamburger steaks, meatloaf and meatballs.

[DrBama]

First off, I agree 100% with bayou regarding grinding your own meat. I like my burgers like i like my steaks...medium rare with juice flowing out of it, but I don't trust ground beef unless I ground it. With that said, my gourmet burger recipe:

Greek Burgers

[note: this is usually done at my house with 1/2 ground beef and 1/2 ground lamb, but I'll follow the rules. Also, I don't usually fiddle around much with good ground meat...fillers are for sissies or people who can't make juicy burgers without adding bread. ]

1 pound fresh ground chuck
1 1/2 Tablspoons fresh mint
Salt and pepper to taste

Mix mint into meat, form into patties and season both sides with salt and pepper. Set aside to grill

Now for the fixins.

Greek Tzatziki sauce with Feta

1 pint plain yogurt
1 cucumber, peeled and seeded and chopped into 1/4 inch cubes
1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
1/2 cup good quality feta cheese
Pinch freshly ground black pepper

Place yogurt in paper towel lined collander and allow to sit overnight. Remove and mix in all other ingredients. This will be the "sauce" for the burger when done.

Atop my greek burger, I also like a bit of marinated eggplant, done thusly:

Marinated Eggplant

1 eggplant, peeled and sliced into 1/4 inch rounds
1/2 cup sugar
1 cup white wine vinegar
1 teaspoon dried dill
1/4 teaspoon kosher salt

Mix sugar, vinegar, salt and dill together over low heat to dissolve suger. Allow mixture to cool, add eggplant and marinate overnight in the fridge (two or three nights are better).

The original recipe called for Pita bread, which is fine and probably more "traditional" but I prefer a sweeter roll with my greek burger. These work great --> King's Hawaiian Bakery

To finish, grill burger to your liking, place it on a toasted bun. Top copiously with tzatziki sauce and a round of eggplant. Wash it down with your favorite brew...if you're going to be completely authentic, may I suggest this --> http://www.hoppsy.com/wp-content/upl.../02/mythos.gif

[TideRollsInVa]

Enjoy this burger and vegetables with a nice glass of red wine or if you can find a bottle of Peroni, even better.

Naples Burger

Ingredients
2 lbs Ground Sirloin
2 Tbsp Worchester Sauce
2 Tbsp finely chopped onions, sweet
2 Cloves Garlic
½ tsp Dried Thyme
½ tsp Dried Oregano
½ tsp Dried Basil
2 Tbsp pesto (see below)

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced

Combine basil and pine nuts, pulse several times in a food processor. Add the garlic, pulse. Slowly add the olive oil while the food processor is on. Pause a few times to scrape down the sides of the food processor with a spatula. Add the grated cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.

Directions:
Mix all ingredients and make out burgers 3/4 inch thick. Sprinkel with Italian Seasoning and grill 13 to 15 minutes for medium or to your desired doneness. Serve on buns with provolone cheese, lettuce and tomato and a spread of remaining pesto.

Grilled Zucchini and Summer Squash

Ingredients
4 medium zucchini, sliced lengthwise about 1/4 inch thick
4 medium yellow squash sliced lengthwise1/4 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
Kosher salt and coarse ground pepper

Directions:
In a bowl, toss zucchini, yellow squash, oil, vinegar, and oregano. Season with salt and pepper. Remove vegetables from marinade (reserve marinade) and grill with lid closed, medium heat, until tender, 6 to 8 minutes, turning once. Drizzle remaining marinade over grilled vegetables and serve with burgers.