An all-American burger recipe in your subsequent barbecue evening

Jonathan Jimenez takes a traditional recipe and provides a bit one thing particular

Burger with the American flag coming out of the bun with fries and beer.

This all-American burger recipe will turn out to be a traditional in your house

The common-or-garden burger has had its share of enhancements, from the double-stack Emmy Burger to the $5,000 caviar-covered Wagyu “Golden Boy,” one of the costly burgers on the earth. However at Quarter Dix Broward, consolation meals reigns—and government chef Jonathan Jimenez retains issues easy together with his all-American burger, a traditional mixture of seasoned beef patties, American cheese, chopped pink onions, and house-made burger sauce.

After all, even primary supplies need to be accomplished proper. The burger begins with a top-notch patty made out of a mixture of floor brisket and brief rib for simply the correct quantity of fatness. Applewood smoked bacon is the proper crisp topping, bringing loads of taste to the get together. And in a world the place “burger sauce” often means a 1000 Islands sort of play, Jimenez spiced issues up fairly a bit by hitting it up with Worcestershire garlic, A1, Dijon mustard, and an enormous serving to of ginger horseradish.

“I like radish with pink meat and signature burgers,” says Jimenez. “I needed to do it simply to get away from ketchup and mustard and discover the proper steadiness of flavors.”

Hellmann’s mayonnaise kinds the bottom of the scrumptious sauce, and the Jimenez model is most well-liked over Duke’s or the reigning Kewpie’s golden baby, because of its consistency and texture. “I’ve discovered it is an ideal steadiness in terms of sauces or sauces,” he says. “It is creamy, not oily, simple to unfold and helps me discover steadiness when creating new flavors for burgers, sandwiches, or dipping sauces.”

The patties themselves are seasoned with calgary seasoning, a Schreiber spice mix that Jimenez loves for his or her burgers, steak, and rooster. Whereas the meat sizzles on the grill, the chef butters and toasts the chelah bun, a contented medium between traditional burger buns and richer, heartier brioche. “I like challah truffles as a result of they don’t seem to be dense,” says Jimenez. “It is spongy and barely candy, which compliments the remainder of the flavors you get within the burger.”

The underside of the bagel is lined with chopped pink onions earlier than being topped with a traditional American cheese-topped patty. After a contact of chopped lettuce and a slice of tomato, this burger is able to be loved.

Quarterdeck All American Burger

  • 1 cup of Hellmann’s mayonnaise
  • ¾ oz. Ready radish
  • 2 tsp. Dijon mustard
  • 1¼ tbsp. Worcestershire sauce
  • 1¼ tbsp. A1 sauce
  • 2 tbsp. Chopped recent parsley
  • 2 minced garlic cloves
  • 2 tsp. Recent lemon juice
  • ⅓ tsp. salt
  • 1 pinch of pepper
  • 1 8-ounce piece of beef
  • 1 God bless
  • 1 tbsp. Calgary seasoning
  • Two slices of bacon, cooked till crispy
  • 1 slice of American cheese
  • 1½ tbsp. Sliced ​​pink onion
  • 2 tbsp. shredded lettuce
  • 1 slice of tomato
  • Butter for truffles
  • French fries to serve

    1. First, make horseradish sauce. Drain the horseradish and blend with mayonnaise, mustard, Worcestershire sauce, A1 sauce, chopped parsley and garlic. Season with salt, pepper and lemon juice, and whisk till mixed.

    2. The burger patty is seasoned with Calgary seasoning, and grilled to desired temperature. Whereas the pie is cooking, butter and toast. Add the chopped pink onion to the underside of the bread. Soften the American cheese over the pie and put it on the bread.

    3. Add bacon, tomato, and lettuce, and pour horseradish dressing over. The burger is closed with a toothpick, and served with french fries.

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