Salmon Burger

How to make Salmon Burger Recipe - The key to this burger is using belly. Your fishmonger will probably be thrilled to sell it to you because customers usually gravitate to more popular steaks and fillets. But in our opinion the belly is the best part of the fish. It is used a lot for salmon tartare, but we like it for burgers, too, because it is the fattiest part of the fish. In addition to being incredibly flavorful, it will stay juicy when it is cooked.

Ingredients:

2 1/2 pounds (1.1 kg) salmon belly

1 tablespoon (15 ml) soy sauce

1 teaspoon (5 g) Dijon mustard

2 cloves garlic, minced

1/4 cup (15 g) minced fresh parsley

1 egg

1 1/2 cups (75 g) panko

Kosher salt to taste

2 tablespoons (28 ml) vegetable oil, for cooking

1/2 lemon

6 Katie’s Burger Buns or Brioche Buns

Dill Mayonnaise

Arugula for garnish

2 tablespoons (30 g) crème fraîche, for garnish

1 tablespoon (3 g) minced chives, for garnish

Dilled Salmon Roe, optional

Method:

Cut 2 pounds (900 g) of the salmon into strips and place in the freezer until stiff, about 20 minutes. Roughly chop the remaining 1/2 pound (225 g) of salmon.

Remove the salmon from the freezer and grind, using the coarse or medium grind plate, according to the technique in chapter 1 (see page 15). If you do not have a grinder, place in the bowl of a food processor fitted with the chopping blade and pulse until coarsely ground.

In a large bowl, combine the ground and chopped salmon with soy sauce, mustard, garlic, parsley, egg, and bread crumbs. Using your hands, shape the salmon into 6 patties, about 1/2-inch (1 cm) thick. Season with salt.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush the skillet with vegetable oil. Place the patties on the skillet without overcrowding. (You may have to do this in batches.) Cook for 3 minutes. Turn the patties over and cook on the other side for 2 minutes until the exterior is crispy and the burgers register an internal temperature of 135°F (57°C).

Transfer the patties to a platter, squeeze with lemon, and tent loosely with foil. While the patties are resting, toast the buns.

To serve: Spread Dill Mayonnaise on the the bottom halves of the buns and place the burgers on top. Add a dollop of crème fraîche, a sprinkle of chives, 2 teaspoons (11 g) of Dilled Salmon Roe (if using), and a few leaves of arugula. Place the remaining halves of buns on top. YIELD: 6 burgers

DILL MAYONNAISE:

Ingredients:

1 egg

2 small shallots, diced

1 tablespoon (4 g) minced fresh dill

1 tablespoon (15 ml) fresh lemon juice

2 teaspoons (10 g) Dijon mustard

1/2 teaspoon (1 g) smoked paprika

1 cup (235 ml) canola or vegetable oil

Kosher salt and fresh cracked black pepper, to taste

Method:

Place the egg, shallots, dill, lemon juice, mustard, and paprika in a food processor or blender and process until smooth. With the motor running, slowly drizzle in the oil until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt and pepper. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

Salmon Burger

Bacon Cheeseburger Soup

How to make Bacon Cheeseburger Soup Recipe - When you have leftover chicken, it’s a no-brainer to make chicken soup, but what about leftover hamburgers? One of our kids likes to fry eggs the next morning, pop some bread into the toaster, and have a nice breakfast sandwich. That’s not always an option for those of us with day jobs. Alternatively, we say, if life gives you leftover hamburgers, make cheeseburger soup!

Ingredients:

2 tablespoons (28 ml) olive oil

1 medium onion, sliced

12 ounces (355 ml) malty amber ale

2 cups (475 ml) chicken stock or broth

1/2 cup (120 ml) half-and-half

1 cup (8 ounces, 225 g) grated sharp Cheddar cheese

1 cup (8 ounces, 225 g) grated Gruyère

1 tablespoon (15 ml) Worcestershire sauce

1 teaspoon (5 g) Dijon mustard

Kosher salt and fresh cracked black pepper, to taste

1 1/2 pounds (680 g) cooked hamburgers, coarsely chopped

1/4 head iceberg lettuce, shredded

6 slices bacon, cooked crisp and coarsely chopped

12 cherry tomatoes, halved

1 small minced onion

Store-bought croutons

Ketchup

Mustard

Method:

Heat the olive oil in a 3-quart (3 L) saucepan over medium heat. Add the onion and sauté for 10 minutes.

Stir in the ale and chicken stock and bring to a rolling simmer.

Add the half-and-half, cheeses, Worcestershire sauce, and Dijon. Reduce to a gentle simmer for 5 to 10 minutes.

Taste the soup and season with salt and pepper. Fold in the cooked burger and lettuce. Ladle into 6 bowls, add crumbled bacon, tomatoes, and onions. Add 3 or 4 croutons to each bowl, drizzle in ketchup and mustard, and serve.

Bacon Cheeseburger Soup

Schlow Burger

How to make Schlow Burger Recipe - Our friend Michael Schlow, chef-owner of several renowned New England restaurants, created this burger, which he serves at his flagship, Radius. It has practically taken on a life of its own since taking top honors at the 2008 South Beach Wine & Food Festival Burger Bash.

BURGERS:

18 ounces (510 g) ground beef (ask the butcher for 80 percent lean)

2 tablespoons (28 ml) extra-virgin olive oil

Kosher salt and fresh cracked black pepper, to taste

SAUCE

4 tablespoons (60 g) mayonnaise

2 teaspoons (10 g) prepared white horseradish

Juice of 1/2 lemon

Fresh cracked black pepper, to taste

2 thick slices good-quality Vermont or English Cheddar

2 large hamburger buns, split in half (Flour Bakery or Brioche)

Crispy Onions (recipe follows)

Note: The sauce can be made up to three days ahead. The onions can be prepared early on the day they will be served.

Method:

In a large bowl, mix the ground beef with the olive oil, salt, and pepper. Divide the meat into two 9-ounce (255 g) portions and shape into patties. Refrigerate until the grill is ready (do not do this more than an hour in advance).

Prepare a kettle grill for two-zone grilling. Clean the grill grate well with a stiff wire brush. Build a hot charcoal fire on one side. Leave the other side empty. This provides a cooler zone to finish cooking the burger.

While the grill is heating, in a small bowl, mix the mayonnaise, horseradish, and lemon juice and season with black pepper. Cover and refrigerate until ready to serve.

Five to 7 minutes before you are ready to cook, take the burgers out of the refrigerator.

Brush the grill with oil. Place the burgers on the grate and cook for 1 1/2 minutes (for rare). Give the burgers a quarter-turn to “mark” them and cook 1 1/2 more minutes. Flip the burgers over and cook for another 1 1/2 minutes. Rotate a quarter-turn to “mark” the other side and cook for 1 1/2 minutes longer.

Transfer the burgers to the cool side of the grill and cover each one with a slice of cheese. Cover the grill and cook the burgers for 4 minutes. Toast the buns, if desired.

To serve: Place a burger on each bun. Spread plenty of the horseradish sauce on each burger; it should drip down the sides. Top with Crispy Onions and season with fresh cracked black pepper. Slather more sauce on the other half of the bun and place it on top of the burger. YIELD: 2 burgers

CRISPY ONIONS:

1 large yellow onion, sliced into 1/3- to 1/2-inch (8 mm to 1 cm) thick rings

2 cups (475 ml) canola oil

In a small saucepan over high heat, bring the onion rings and oil to boil. Reduce the heat so the onions are gently frying.

Turn the onions with a fork every 30 seconds or so and cook until they turn golden brown, 12 to 15 minutes. If the onions are not golden brown in 15 minutes, increase the heat.

Remove the onions from the oil and arrange in a single layer on paper towels or a paper shopping bag. (At this point they won’t be crispy, but after a few minutes, as the caramelized sugars cool and harden, the onions will become deliciously crisp.) YIELD: About 1/2 cup (110 g), enough for 2 Schlow Burgers

Schlow Burger

Diner Style Steamed Cheeseburgers

How to make Diner Style Steamed Cheeseburgers Recipe - We love it when we go to a diner and see the cooks using a hubcap as a cooktop cover. We know we’re in a really greasy-spoon place and the burgers are going to be great. Happily, you don’t have to be in a diner to eat diner food. These thin burgers cook rather quickly. We recommend cooking them on a skillet, and a metal pie pan works well if you don’t have a clean hubcap lying around. This method isn’t as much about the sear as about keeping the patties juicy and moist.

Ingredients:

1 pound (455 g) ground beef or chuck

8 slices your favorite cheese

Oil for skillet

Kosher salt and fresh cracked black pepper, to taste

Your favorite Wicked Killer Burger Toppings

2 burger buns, toasted if you like

SPECIAL EQUIPMENT:

Metal pie tin, 12-inch (30 cm) skillet lid, or hubcap; 1 squeeze bottle filled with water

Method:

Divide the beef into 4 equal portions and shape according to the technique in chapter 1, but make 4-ounce (115 g) instead of 6-ounce (170 g) balls. Season with salt and pepper.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush the oil onto the skillet and arrange 2 burgers close together. Cover with a pie tin or hubcap and let set for 30 seconds. Using a spatula, lift the cover  slightly and squirt some water on the hot surface not the burgers and quickly cover again. This helps the burgers cook faster and keeps them super juicy. after flipping, top burgers with cheese. squirt some water onto the cooking surface.

READY FOR TASTING:

Cook for 30 seconds more, remove the cover, flip the burgers, and top with cheese. Cover again, squirt some more water, and then let cook for 1 minute more or until desired doneness. Transfer the burgers to a plate and tent with foil. Repeat cooking with remaining 2 burgers. To serve: Place 2 burgers on each bun and serve with your favorite Wicked Killer Burger Toppings. YIELD: 2 double cheeseburgers

Diner Style Steamed Cheeseburgers

Lewis Burger

How to make Lewis Burger Recipe -  If you’re a burger lover, this is a pilgrimage you have to make. The Lewis Burger, created in the 1960s when a customer ordered a burger “with everything,” is simply incredible. Here’s our version of this stunning sandwich.

EGG SALAD:

4 eggs

1/4 cup (57 g) Best.Mayo.Ever. or your favorite mayonnaise

1/2 small red onion, peeled and minced

1 teaspoon (4 g) yellow mustard

Kosher salt and fresh cracked black pepper, to taste

BURGERS:

1 1/2 pounds (680 g) ground beef or chuck

1/2 teaspoon (2.5 g) kosher salt

4 slices white American cheese

4 hamburger buns, preferably with sesame seeds, toasted

Best.Mayo.Ever. (or your favorite), for spreading

2 slices Scali bread, toasted and cut in half

4 thin slices deli ham

1 large beefsteak tomato, cored, cut into 1/4-inch (6 mm) slices

1/2 red onion, sliced into 1/8-inch (3 mm) rings

Iceberg lettuce, for garnish

Method:

Make the egg salad: Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to medium high and continue to lightly boil for 10 minutes. Remove from the heat. Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes. Peel the eggs.

In a medium bowl, chop the eggs and mix them with 1/4 cup (57 g) mayo, red onion, and mustard. Season with salt and pepper. Refrigerate, tightly covered, until needed.

Make the burgers: In a bowl, mix the ground beef with the salt. Divide into 4 equal portions and shape according to the technique in chapter 1.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 2 minutes. Flip the burgers and place American cheese slices on top. Cook for another 2 minutes. Remove from the skillet and let rest for 5 minutes.

Now for the fun part: Arrange the bottoms of the burger buns on a tray and spread evenly with the remaining mayo. Place the cheeseburgers on the buns and then cover with 1/2 slice Scali toast, ham, egg salad, tomato, red onion rings, lettuce, and the top of the bun. If this isn’t enough for you, may we suggest adding crispy bacon under the cheese? YIELD: 4 burgers

Lewis Burger

Steak Tartare Burger

How to make Steak Tartare Burger Recipe - is a classic dish in which high-quality lean, raw beef is coarsely ground or minced and seasoned with salt, pepper, and herbs. It is often served mounded, with an indentation into which a raw egg is set. Eating raw beef is not for the squeamish. People either love it or they don’t. We love it. Here is our interpretation, in burger form. The exterior is lightly cooked, but the center remains raw so we think it’s particularly important to grind your own beef for this dish.

Ingredients:

1 pound (455 g) beef tenderloin (or ground tenderloin, from a trusted butcher)

1 tablespoon (15 g) minced dill pickles

1 tablespoon (10 g) minced red onion

1 tablespoon (4 g) minced fresh parsley leaves

3 tablespoons (45 ml) olive oil

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (5 g) Dijon mustard

1/2 teaspoon (2.5 ml) Tabasco sauce

Oil, for cooking

Kosher salt to taste

4 quail eggs

8 slices brioche, toasted and buttered

Garnishes: Crème fraîche, American black caviar, Quick-Pickled Onions, capers, mesclun greens (optional)

Method:

Cut the tenderloin into slices and freeze until stiff but not frozen, about 45 minutes. Using the coarse grinder plate, grind the tenderloin according to the technique in chapter 1. Gently mix the ground beef with the pickles, onion, parsley, olive oil, Worcestershire sauce, mustard, and Tabasco.

Divide the meat into 4 even portions and shape into squares about 1-inch (2.5 cm) thick. Wrap each square in plastic and refrigerate for 1 hour.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Season the burgers with salt. Place on an oiled skillet and cook for 1 to 2 minutes. Flip the burgers and cook for 1 minute. Transfer to a platter to rest for 5 minutes. While the burgers are resting, crack the quail eggs into the skillet. Cook over medium heat for about 1 minute until the whites are set. Do not turn eggs over.

To serve: Place each steak patty on a slice of buttered brioche toast. Top with a quail egg. Arrange a second slice of toast on the side. Set garnishes on the table for guests to share. YIELD: 4 burgers

Steak Tartare Burger

Belted Cow Bistro Veal Parmigiana Burger

How to make Belted Cow Bistro Veal Parmigiana Burger Recipe - The recipe makes 8 burgers, which is more than you will need for the parmigiana sandwiches. In our experience, the burgers are so delicious even without the fixin’s that people fight over them all by themselves. But if you don’t want to shape the additional meat into patties, John suggests rolling it into meatballs, baking it on a sheet in a 400°F (200°C, gas mark 6) oven, and if you can resist eating them all right away, freezing them. (We know, this is a burger book, but we’re nothing if not flexible.)

Ingredients:

1 onion, finely diced

4 cloves garlic, chopped

1/4 cup (60 ml) olive oil

Kosher salt and fresh cracked black pepper, to taste

2 pounds (900 g) ground veal (grass- and milk-fed recommended)

1/4 cup (5 g) dried parsley flakes

1 1/4 cups (63 g) panko

1/3 cup (80 ml) heavy cream

3/4 cup (75 g) grated Parmesan, divided

3 eggs

Oil, for cooking

1 1/3 cups (327 g) Tomato Sauce (recipe follows)

4 ounces (115 g) fresh provolone, cut into 4 slices

4 ounces (115 g) fresh mozzarella, cut into 4 slices

4 sandwich buns or kaiser rolls

Basil Pesto (recipe follows)

Method:

In a large, covered sauté pan over medium heat, sweat the onions and garlic in oil with salt and pepper. Lift the lid to stir, occasionally, until vegetables are soft and onions are translucent, about 10 minutes.

In a large bowl, combine the veal, parsley flakes, panko, heavy cream, 1/2 cup (50 g) Parmesan, and eggs. Stir in onions and squeeze the mixture together with your hands. Divide the mixture evenly into 8 portions and shape into patties according to the technique in chapter 1.

We like to cook these burgers in a cast-iron skillet on a kettle grill because it gives the meat a great sear and crust while adding a little dimension of smokiness. Build a fire in a kettle grill. When the fire is hot (you can’t hold your hands over it for more than 5 seconds), heat a cast-iron skillet on the grate.

Rub the patties with oil, season with salt and pepper, and sear in pan for 4 minutes. Flip the patties and sear for another 4 minutes. Cover each patty with 1/3 cup (82 g) of Tomato Sauce, close the grill, and cook for 4 minutes. Open the grill, top the burgers with provolone, mozzarella, and remaining 1/4 cup (25 g) Parmesan, and close for another 2 minutes to melt the cheese.

Remove the pan from the grill and transfer the burgers to a plate to rest, tented with foil. If you want to cook these indoors, use the basic griddle/skillet method in chapter 1. Before you begin, preheat oven to 400°F (200°C, gas mark 6).

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 2 minutes. Transfer to a baking pan and cover each patty with 1/3 cup (82 g) of Tomato Sauce. Bake for 5 minutes.

Remove from the oven and top with provolone, mozzarella, and the remaining 1/4 cup (25 g) Parmesan and return to oven for about 2 minutes or until cheese melts.

To serve: Toast the buns, if desired. Brush Basil Pesto on insides of buns. Place patties on the bottom half, top with the other half, and serve. YIELD: 4 Veal Parmigiana Burgers, with extra left over for plain burgers or meatballs

BASIL PESTO:

2 cups (80 g) packed fresh basil leaves, stems removed

2 cloves garlic, sliced

8 ounces (225 g) Parmigiano-Reggiano, cut into chunks

2 tablespoons (18 g) pine nuts

3/4 cup (175 ml) olive oil

In the bowl of a food processor fitted with the steel blade, process all ingredients except the oil until combined. With the motor running, add the oil through the feed tube and process until smooth. YIELD: 1 1/2 cups (390 g)

TOMATO SAUCE:

1/3 cup (80 ml) olive oil

6 cloves garlic, sliced thin

1 can (28 ounces, 785 g) tomatoes, preferably San Marzano, crushed by hand

Kosher salt to taste

In a 2-quart (2 L) saucepan, combine the oil and garlic. Place the pan over medium heat and bring to a simmer. Cook, stirring often, until the garlic is dark golden, about 5 minutes, watching closely so the garlic doesn’t burn. Add the tomatoes and bring to a simmer. Adjust the heat so the mixture simmers gently until thickened, stirring occasionally, about 30 minutes. Season liberally with salt. Remove from the heat and reserve. YIELD: 2 1/2 cups (610 g)

Belted Cow Bistro Veal Parmigiana Burger

Russian Dressing

How to make Russian Dressing Recipe

3/4 cup (175 g) mayonnaise

1/4 cup (60 g) sour cream

3 tablespoons (45 g) ketchup

2 tablespoons (30 g) pickle relish

1 tablespoon (15 g) prepared horseradish, drained

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (5 ml) hot sauce

1 teaspoon (4 g) sugar

Pinch salt and pepper

Method:

In a small bowl, mix all ingredients together well. Cover and refrigerate for up to 2 weeks. YIELD: 1 1/2 cups (365 g)

Pastrami Burger

How to make Pastrami Burger Recipe - When we’re not hanging out at BBQ joints, we devote our time to burger stands and Jewish delis. In this burger, we bring together the key elements of a great pastrami sandwich and a perfectly cooked patty. Eat up!

Ingredients:

1 1/2 pounds (680 g) beef chuck or ground chuck

1/2 teaspoon (2.5 g) kosher salt

8 slices pastrami

1 cup (142 g) sauerkraut

2 tablespoons (28 ml) sauerkraut liquid

4 slices Swiss cheese

Softened butter, for toasting

8 slices rye bread

Russian Dressing (recipe follows)

Method:

Preheat oven to 300°F (150°C, gas mark 2). If grinding, cut the beef into strips and freeze until stiff, about 45 minutes. Salt the beef. Using the coarse grinder plate, grind according to the technique in chapter 1 (page 15). If using ground chuck, mix with salt before shaping.

Divide into 4 equal portions and shape into rectangles roughly the size of the bread and about 1/2 inch (1 cm) thick.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Cook the patties for 2 minutes. Flip and cook for 1 minute more. Transfer the patties to a baking sheet.

Sauté the pastrami slices on the skillet for 1 minute. Place on top of the burgers. Sauté the sauerkraut and 2 tablespoons (28 ml) reserved liquid for 1 to 2 minutes.

Spoon some sauerkraut on top of each burger. Lay a slice of Swiss cheese over each burger and place the baking sheet in the oven just until the cheese melts, about 1 minute.

To serve: Wipe the skillet clean. Brush both sides of the bread with softened butter. Toast the bread in the skillet until it just begins to color. With a spatula, place each burger on a slice of toast. Schmear Russian dressing liberally on the other slices of toast, place on top of the burgers, and serve. YIELD: 4 burgers

RUSSIAN DRESSING:

3/4 cup (175 g) mayonnaise

1/4 cup (60 g) sour cream

3 tablespoons (45 g) ketchup

2 tablespoons (30 g) pickle relish

1 tablespoon (15 g) prepared horseradish, drained

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (5 ml) hot sauce

1 teaspoon (4 g) sugar

Pinch salt and pepper

In a small bowl, mix all ingredients together well. Cover and refrigerate for up to 2 weeks. YIELD: 1 1/2 cups (365 g)

Pastrami Burger

Tartar Aioli

How to make Tartar Aioli Recipe

Ingredients:
1 egg 1 tablespoon (15 ml) fresh lemon juice
2 tablespoons (30 g) minced dill pickles
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) dill pickle juice
2 teaspoons (10 g) Dijon mustard
2 teaspoons (4.7 g) Old Bay Seasoning
1 1/4 cups (295 ml) canola or vegetable oil
2 teaspoons (9 g) sugar
Kosher salt and fresh cracked black pepper, to taste

Method:
In the bowl of a food processor fitted with the steel blade, combine the egg, lemon juice, pickles, pickle juice, mustard, and Old Bay Seasoning. Process until smooth.

With the motor still running, slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Stir in the sugar and salt and pepper to taste. Refrigerate, covered, for up to 1 week.

Fried Oysters

How to make Fried Oysters Recipe -  You can use any oysters you like, but we prefer medium to large ones here. If you don’t want to put 3 oysters on your burger, it’s always fun to have a few extras for munching.

Ingredients:
2 cups (275 g) cornmeal
1 cup (125 g) flour
1/2 teaspoon (0.9 g) cayenne pepper
1/2 teaspoon (0.7 g) dried thyme
1/2 teaspoon (1 g) ground black pepper
12 Island Creek Oysters (if you can get them, or your favorites), shucked, meats only
Vegetable oil, for frying
Kosher salt, for seasoning

Method:
In a small bowl, mix together the cornmeal, flour, cayenne pepper, thyme, and black pepper. Fill a large sauté pan with 1/2 inch (1 cm) of oil and set over high heat. Bring the oil to 350°F (180°C).

Toss the oysters in the dry mixture to coat completely and shake lightly to remove excess.

Carefully place the oysters in the pan. Fry for 30 seconds per side, turning carefully with a slotted spoon or spider, until golden brown and not entirely firm. Remove from the pan and transfer to a paper towel-lined plate. Season lightly with kosher salt.

Homage To Island Creek Oysters Burger

How to make Homage To Island Creek Oysters Burger Recipe - We are lucky to live near the ocean and even luckier to live near Island Creek Oysters in Duxbury, where Skip Bennett and his team grow some of the best oysters in the United States. We’ve always loved the combination of sweet and briny oysters paired with rich, succulent meat, especially pork. To us, this is the ultimate surf-and-turf combo, perfect for summer or anytime, really.

Ingredients:

12 ounces (340 g) ground pork

12 ounces (340 g) ground beef chuck

1 teaspoon (0.8 g) minced fresh sage leaves

2 teaspoons (2.4 g) crushed red pepper flakes

Kosher salt and fresh cracked black pepper, to taste for seasoning

4 leaves Bibb lettuce

Tartar Aioli (recipe follows)

8 pieces bacon, crispy

Fried Oysters (recipe follows)

4 Katie’s Burger Buns, toasted

Method:

In a large bowl, combine the ground pork and beef with the sage and red pepper flakes. Season with salt and pepper. Divide the meat into four 6-ounce (170 g) portions and shape into patties according to the technique in chapter 1.

We prefer the griddle/skillet technique to cook these burgers, but grilling works very well, too, especially in the summer. If using the skillet, heat it over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

While the skillet is heating, prepare the oyster coating and a deep saucepan for frying. Fill with 4 inches (10 cm) of oil and set over medium-high heat. The oil should reach 350°F (180°C) by the time you are ready to fry the oysters.

Brush oil onto the skillet and sear the burgers for 2 minutes. Turn the burgers over and cook for another 2 minutes. Transfer to a plate, tent with foil, and let the burgers rest for 5 minutes. If grilling, prepare a kettle grill for two-zone grilling. Clean the grill grate well with a stiff wire brush. Build a hot charcoal fire on one side. Leave the other side empty. Brush the grill grate with oil.

Place the burgers on the grill directly over the fire and cook for 2 minutes. Turn the burgers over and cook for another 2 minutes. Move to the cool side of the grill and cook, covered, for 5 minutes. While the burgers are resting or cooking on the cool side of the grill, fry the oysters.

To serve: Place a piece of Bibb lettuce on the bottom of each bun. Spread a generous schmear of Tartar Aioli on the top half. Set the burgers on the lettuce and top with two slices of bacon, 3 oysters, and the top bun. Eat immediately. YIELD: 4 burgers

FRIED OYSTERS:

You can use any oysters you like, but we prefer medium to large ones here. If you don’t want to put 3 oysters on your burger, it’s always fun to have a few extras for munching.

2 cups (275 g) cornmeal

1 cup (125 g) flour

1/2 teaspoon (0.9 g) cayenne pepper

1/2 teaspoon (0.7 g) dried thyme

1/2 teaspoon (1 g) ground black pepper

12 Island Creek Oysters (if you can get them, or your favorites), shucked, meats only

Vegetable oil, for frying

Kosher salt, for seasoning

In a small bowl, mix together the cornmeal, flour, cayenne pepper, thyme, and black pepper. Fill a large sauté pan with 1/2 inch (1 cm) of oil and set over high heat. Bring the oil to 350°F (180°C).

Toss the oysters in the dry mixture to coat completely and shake lightly to remove excess. Carefully place the oysters in the pan. Fry for 30 seconds per side, turning carefully with a slotted spoon or spider, until golden brown and not entirely firm. Remove from the pan and transfer to a paper towel-lined plate. Season lightly with kosher salt. YIELD: 12 oysters

TARTAR AIOLI:

1 egg 1 tablespoon (15 ml) fresh lemon juice

2 tablespoons (30 g) minced dill pickles

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) dill pickle juice

2 teaspoons (10 g) Dijon mustard

2 teaspoons (4.7 g) Old Bay Seasoning

1 1/4 cups (295 ml) canola or vegetable oil

2 teaspoons (9 g) sugar

Kosher salt and fresh cracked black pepper, to taste

In the bowl of a food processor fitted with the steel blade, combine the egg, lemon juice, pickles, pickle juice, mustard, and Old Bay Seasoning. Process until smooth. With the motor still running, slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Stir in the sugar and salt and pepper to taste. Refrigerate, covered, for up to 1 week. YIELD: 1 1/2 cups (345 g)

Homage To Island Creek Oysters Burger

Rochester Club Sauce

How to make Rochester Club Sauce Recipe - This delicious relish-with-a-kick is based on traditional recipes from upstate New York, where most hamburger and hot dog joints have their own proprietary sauces. You may find yourself craving this even without the burger.

Ingredients:

12 ripe tomatoes

2 large sweet onions, diced

2 cups (400 g) sugar

2 cups (475 ml) cider vinegar

6 dried red peppers, stemmed, seeded, and roughly chopped

1 tablespoon (15 g) kosher salt

Method:

Fill a large (8-quart, 8 L) saucepan with water and bring to boil over high heat.

Slice an X on the bottom of each tomato and plunge them into the pan, leaving them submerged for 10 seconds. Using tongs, remove the tomatoes to a plate.

When the tomatoes are cool, peel and core them and then cut in half horizontally. Squeeze out some of the seeds and juice and then chop. (If you prefer, you can pulse them in the food processor.)

In a large (8-quart, 8 L) saucepan over medium heat, simmer the tomatoes, onions, sugar, and cider vinegar for 1 1/2 to 2 hours or until thick, stirring occasionally. Add peppers and salt and simmer for 30 minutes more.

During the second cooking phase, sterilize four 1-pint (475 ml) mason jars and lids: Wash the jars, lids, and screw bands in hot soapy water and rinse well.

Dry the  screw bands and set aside. Place the jars and lids in a deep, 8- to 10-quart (8 to 10 L) pot and add enough water to cover by 1 inch (2.5 cm). Boil for 10 minutes.

Remove the jars and lids and dry them carefully. The jars should still be warm when you fill them. Transfer the sauce to the jars and seal. Cool to room temperature before refrigerating. This sauce can keep, refrigerated, for 3 months.

Beach House Burger

How to make Beach House Burger Recipe - Chris’s father-in-law, John Burns, created this at the family beach house on the Cape Cod National Seashore. It’s a crowd pleaser. Prepare the meat at home and then bring everything to the beach and cook it over a camp-fire. Or if you’re in your backyard, light a fire in your kettle grill.

Ingredients:

3 pounds (1.4 kg) beef chuck, cut into strips (or ground chuck)

2 tablespoons (14 g) dry onion soup mix

6 slices deli ham

8 ounces (225 g) sharp Cheddar cheese, shredded

Kosher salt and fresh cracked black pepper, to taste

Oil spray

12 slider rolls

Our preferred condiments: yellow mustard, Gram’s Bread-and-Butter Pickles, Rochester Club Sauce (recipe follows)

SPECIAL EQUIPMENT:

Large grill basket

Method:

If cooking in a kettle grill, prepare the fire according to the instructions in chapter 1.

Place the meat in the freezer for 30 minutes to 1 hour until it is stiff but not frozen. Using the coarse plate, grind the meat with the onion soup mix according to the technique in chapter 1 (see page 15). If using ground chuck, mix it in a large bowl with the onion soup mix.

Divide the meat in half. Flatten each half into a square roughly the size of the grill basket. Overlap the ham slices on one square and sprinkle with cheese. Place the remaining square on top and crimp the edges to seal. Press down on the meat with your hands to firm up the patty. Season with salt and pepper.

Spray the grill basket with oil. Place the stuffed burger into the basket and close the clasp. Grill the burger over a camp-fire that has burned to coals or in a charcoal grill over medium-hot fire (you should be able to hold your hands over the coals for 10 seconds) for 7 to 8 minutes per side or until the internal temperature registers 140°F (60°C).

Transfer to a platter and the allow burger to rest for 5 minutes. To serve: Cut the burger into 12 squares and serve immediately on the slider rolls, allowing guests to choose their condiments. YIELD: 12 sliders

Barbecue pit on the beach. divide the meat in half. flatten each half into a square roughly the shape of grill basket. overlap ham slices on meat. sprinkle with cheese. place remaining square on top and crimp edges to seal. pour hot coals into fire pit. place stuffed burger in grill basket and close the clasp. grill over fire.

open the basket. transfer burger to cutting board and allow to rest. serve on slider rolls.

ROCHESTER CLUB SAUCE:

This delicious relish-with-a-kick is based on traditional recipes from upstate New York, where most hamburger and hot dog joints have their own proprietary sauces. You may find yourself craving this even without the burger.

Ingredients:

12 ripe tomatoes

2 large sweet onions, diced

2 cups (400 g) sugar

2 cups (475 ml) cider vinegar

6 dried red peppers, stemmed, seeded, and roughly chopped

1 tablespoon (15 g) kosher salt

Method:

Fill a large (8-quart, 8 L) saucepan with water and bring to boil over high heat. Slice an X on the bottom of each tomato and plunge them into the pan, leaving them submerged for 10 seconds. Using tongs, remove the tomatoes to a plate. When the tomatoes are cool, peel and core them and then cut in half horizontally. Squeeze out some of the seeds and juice and then chop. (If you prefer, you can pulse them in the food processor.)

In a large (8-quart, 8 L) saucepan over medium heat, simmer the tomatoes, onions, sugar, and cider vinegar for 1 1/2 to 2 hours or until thick, stirring occasionally. Add peppers and salt and simmer for 30 minutes more.

During the second cooking phase, sterilize four 1-pint (475 ml) mason jars and lids: Wash the jars, lids, and screw bands in hot soapy water and rinse well. Dry the screw bands and set aside. Place the jars and lids in a deep, 8- to 10-quart (8 to 10 L) pot and add enough water to cover by 1 inch (2.5 cm). Boil for 10 minutes.

Remove the jars and lids and dry them carefully. The jars should still be warm when you fill them. Transfer the sauce to the jars and seal. Cool to room temperature before refrigerating. This sauce can keep, refrigerated, for 3 months. YIELD: 3 to 3 1/2 pints (475 to 700 ml)

Beach House Burger

Portobello Truffle Cream

How to make Portobello Truffle Cream Recipe

Ingredients:
2 tablespoons (28 ml) olive oil
12 baby portobello mushrooms, washed and sliced 1/8-inch (3 mm) thick
2 shallots, peeled and minced
1 teaspoon (0.7 g) fresh rosemary, minced
1/2 cup (120 ml) heavy cream
1 tablespoon (4.5 g) black truffle shavings, plus 1 tablespoon (15 ml) juice
1 tablespoon (4 g) fresh flat-leaf Italian parsley leaves, roughly chopped
Kosher salt and fresh cracked black pepper, to taste

Method:
Place the olive oil in a saucepan over medium heat. Add the mushrooms and shallots and cook gently, stirring occasionally, for 10 minutes. Add the rosemary and continue to cook, stirring occasionally, for 5 minutes more, until the mushrooms and shallots are soft and wilted.

Increase heat to medium high, add the heavy cream, truffle shavings, and juice and continue to cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat and fold in parsley. Season with salt and pepper to taste. Serve warm. YIELD: About 1 1/2 cups (330 g)

Meyer Lemon Aioli

How to make Meyer Lemon Aioli Recipe

Ingredients:
1 egg
Zest from 1 Meyer lemon, chopped (or from 1 lemon)
Juice from 1 Meyer lemon (about 3 tablespoons [45 ml]) or 2 tablespoons (28 ml) fresh lemon juice
1 small garlic clove, peeled and roughly chopped
2 small shallots, peeled and roughly chopped
2 teaspoons (10 g) Dijon mustard
1 cup (235 ml) canola oil
Kosher salt

Method:
Place the egg, lemon zest, lemon juice, garlic, shallots, and mustard in a food processor or blender. Process until smooth.

Slowly drizzle oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

100 Dollar Burger

How to make 100 Dollar Burger Recipe - Like the $100 Meatloaf in Wicked Good Barbecue, this burger is expensive, over the top, and totally worth it. You can substitute ground beef for Wagyu short ribs and brisket, but we suggest you go for it. Grind these fabulous meats. You won’t be sorry.

Ingredients:

1 pound (455 g) Wagyu brisket, cut into 1/2-inch (1 cm) thick strips, fat trimmed, almost frozen

1/4 pound (115 g) boneless Wagyu short ribs, cut into 1/2-inch (1 cm) cubes, almost frozen

1/4 pound (115 g) grade B or C foie gras, cut into 1/2-inch (1 cm) cubes, frozen

2 tablespoons (9 g) black truffles or black truffle shavings

1 teaspoon (2.5 g) Worcestershire powder or (5 ml) Worcestershire sauce

1 teaspoon (5 g) sea salt

1 teaspoon (2 g) fresh cracked black pepper

1 teaspoon (0.8 g) fresh thyme leaves

Caul fat, for cooking

Small bunch arugula

1 tablespoon (15 ml) extra-virgin olive oil

1 teaspoon (5 ml) fresh lemon juice

Kosher salt and fresh cracked black pepper, to taste

4 Brioche Buns, toasted

1/4 cup (60 g) Meyer-Lemon Aioli (recipe follows)

4 lobster tails, cooked and cut into 1/4-inch (6 mm) thick coins

1 recipe Portobello-Truffle Cream (recipe follows)

Method:

In a large bowl, toss the meats, foie gras, black truffles, Worcestershire powder or sauce, sea salt, pepper, and fresh thyme together. Following the grinding technique in chapter 1 (page 15), grind the mixture and shape into four 6-ounce (170 g) burgers. Wrap each burger in a piece of caul fat.

We strongly suggest you cook the burgers rare because the meats are so tasty that you’ll lose some of the nuances by cooking beyond medium rare. Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 2 minutes. Flip and cook on the other side for 2 minutes or until a thermometer registers an internal temperature of 125°F (52°C). Transfer the burgers to a plate to rest for 5 minutes.

To serve: While the burgers are resting, dress the arugula with olive oil and lemon juice and season with salt and pepper. Spread 1 tablespoon (14 g) Meyer-Lemon Aioli on the bottoms of the toasted brioche buns, overlap the lobster tail over the aioli in a ring, and place the rested burger on top. Evenly spread the Portobello-Truffle Cream over each burger and top with dressed arugula. Set the remaining halves of buns on top. Serve and wow your friends. YIELD: 4 burgers

MEYER-LEMON AIOLI:

1 egg

Zest from 1 Meyer lemon, chopped (or from 1 lemon)

Juice from 1 Meyer lemon (about 3 tablespoons [45 ml]) or 2 tablespoons (28 ml) fresh lemon juice

1 small garlic clove, peeled and roughly chopped

2 small shallots, peeled and roughly chopped

2 teaspoons (10 g) Dijon mustard

1 cup (235 ml) canola oil

Kosher salt

Place the egg, lemon zest, lemon juice, garlic, shallots, and mustard in a food processor or blender. Process until smooth. Slowly drizzle oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

PORTOBELLO-TRUFFLE CREAM:

2 tablespoons (28 ml) olive oil

12 baby portobello mushrooms, washed and sliced 1/8-inch (3 mm) thick

2 shallots, peeled and minced

1 teaspoon (0.7 g) fresh rosemary, minced

1/2 cup (120 ml) heavy cream

1 tablespoon (4.5 g) black truffle shavings, plus 1 tablespoon (15 ml) juice

1 tablespoon (4 g) fresh flat-leaf Italian parsley leaves, roughly chopped

Kosher salt and fresh cracked black pepper, to taste

Place the olive oil in a saucepan over medium heat. Add the mushrooms and shallots and cook gently, stirring occasionally, for 10 minutes. Add the rosemary and continue to cook, stirring occasionally, for 5 minutes more, until the mushrooms and shallots are soft and wilted. Increase heat to medium high, add the heavy cream, truffle shavings, and juice and continue to cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat and fold in parsley. Season with salt and pepper to taste. Serve warm. YIELD: About 1 1/2 cups (330 g)

100 Dollar Burger

Josh Ozersky’s Favorite Burger

How to make Josh Ozersky’s Favorite Burger Recipe - It’s no exaggeration to say that Josh Ozersky is something of an expert on burgers.

Ingredients:

5 slices American deli-style cheese, halved, room temperature

10 white, unseeded, soft white supermarket dinner rolls, split in half horizontally

1 pound (455 g) fresh ground chuck, 80/20 or 70/30 meat-to-fat ratio (Josh prefers 70/30)

1 large yellow onion (you can use a red onion if you like)

Kosher salt to taste

Oil, for cooking

Condiments of your choice

Method:

Arrange the individual cheese slices and open the buns on a platter or cutting board near your cooking surface. Once the burgers start to cook, you will need them quickly.

Divide the meat into 10 even portions. Roll each one into a meatball about the size of a ping-pong ball. Dice the onion medium-fine and place in a small bowl. Add warm salted water just to cover and set beside the stove.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

While the skillet is heating, working one at a time, flatten a meatball slightly and sprinkle it liberally on both sides with kosher salt. Salt drives much of this recipe.

Brush oil onto the skillet and place the flattened ball on it. Just after it hits the pan, flip it over and using a solid, reinforced metal spatula, press hard to flatten it. You want it really thin. Do this just once, while the meat is still cold.

After the burger has sizzled for about 30 to 40 seconds, top with about a tablespoon (15 g) of the watery onions. This will produce a good amount of onion fumes. That’s okay.

Spread the water and onions as evenly as you can and press them gently into the meat; don’t squish down hard. Wait another 30 seconds and taking great care to lift the meat from the pan with its crust intact, flip it over.

Immediately put a slice of cheese on the meat and a bottom bun on top of the cheese. Wait another 10 to 15 seconds and remove onto a top bun. Invert onto serving platter and repeat to make 10 sliders. Serve with condiments of your choice. YIELD: 10 sliders

Josh Ozersky’s Favorite Burger

Tortilla Wrapped New Mexican Chile Burger

How to make Tortilla Wrapped New Mexican Chile Burger Recipe - Don’t knock it ‘til you’ve tried it. The first time we served this burger at a party, the jokes were flying. A burger in a bun, wrapped in a tortilla? “The Carb Burger,” people called it. Then they started eating, and nobody was joking any more. We’re not recommending that you eat like this every day. All we can say is, it’s even better than it looks. And if you have any relish left over, enjoy it with your morning eggs.

GREEN CHILE RELISH:

2 New Mexican green chiles (or poblano chiles), roasted, peeled, seeded, stemmed, and roughly chopped

1/4 medium red onion, diced

1 tablespoon (1 g) chopped fresh cilantro

1 1/2 teaspoons (7.5 ml) fresh lime juice

3/4 teaspoon (4 ml) extra-virgin olive oil

1/2 clove garlic, peeled and minced

1/2 teaspoon (0.6 g) red pepper flakes

Kosher salt and fresh cracked black pepper, to taste

BURGERS:

1 1/2 pounds (680 g) ground chuck, or chuck for grinding

1 teaspoon (2.1 g) cumin seeds, toasted and ground

2 tablespoons (13 g) New Mexico Chile Ground (see Resources, page 201)

Kosher salt and fresh cracked black pepper, to taste

Oil for frying

8 slices pepper Jack cheese or your favorite cheese

4 burger buns, toasted

4 twelve-inch (30 cm) flour tortillas

1 egg mixed with 1 tablespoon (15 ml) water, for tortilla wraps

Method:

Make the green chile relish: In a small bowl, mix together the New Mexican chiles, red onion, cilantro, lime juice, olive oil, garlic, and red pepper flakes. Season with salt and pepper. Set aside until the burgers are ready.

Make the burgers: If you are grinding the meat, mix the chuck with the cumin and chili powder and grind according to the technique in chapter 1 (page 15). If you have ground meat, add the spices and mix thoroughly. Shape the burgers according to the technique in chapter 1 (see page 17).

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 2 minutes per side. Skip the resting step. Instead, remove the burgers from the heat and transfer to a sheet pan. Quickly spread about 2 tablespoons (30 g) of Green Chile Relish on each one and quickly top with 2 slices of cheese. Let the burgers rest on the pan for a minute so the cheese sets.

Fill a saucepan (or Windsor pan) with 4 inches (10 cm) of oil and heat to 350°F (180°C, gas mark 4). spread green chile relish on bun. top with two slices of cheese.

invert burger, in its bun, onto center of a tortilla. wrap tortilla around burger. make overlapping folds. result should look something like a pentagon. use eggwash to hold down each fold. place burgers in pan, fold-side down.

FRY FOR 2 MINUTES PER SIDE.

While the oil is heating, wrap the burgers. Place each burger in a bun. One at a time, invert the burger, in its bun, onto the center of a tortilla and wrap the tortilla around it, making overlapping folds and using egg wash to hold down each fold. The result should look something like a pentagon.

Place burgers in the pan, fold side down. Fry for about 2 minutes per side until the tortillas are evenly browned and crispy. Serve immediately with green chile relish. YIELD: 4 burgers

Tortilla Wrapped New Mexican Chile Burger

Quick Pickled Onions

How to make Quick Pickled Onions Recipe

Ingredients:
1 medium red onion, sliced very thin
1 teaspoon (1.8 g) coriander seeds, toasted and ground
1/2 teaspoon (1 g) cumin seeds, toasted and ground
1/4 teaspoon (0.3 g) red pepper flakes
1/4 cup (60 ml) cider vinegar
2 tablespoons (28 ml) water
1 tablespoon (13 g) sugar
Pinch of kosher salt

Method:
Place the onion slices in a medium, stainless steel mixing bowl. Add the coriander, cumin, and red pepper flakes and toss to distribute.

In a small saucepan over medium heat, bring the vinegar and water to a boil. Add the sugar and stir until dissolved. Remove from the heat and pour over the onions.

Mix well and season with a generous pinch of salt. Let cool to room temperature. Transfer to a jar and refrigerate for up to 1 week. YIELD: About 1 1/2 cups (315 g) onions

Garlic Butter

How to make Garlic Butter Recipe

Ingredients:
1/2 cup (1 stick, 112 g) unsalted butter, room temperature
2 cloves garlic, minced
1 tablespoon (4 g) minced fresh parsley
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (2 g) finely chopped lemon zest
Pinch of kosher salt
Pinch of fresh cracked black pepper

Method:
In a medium-size bowl, mix the ingredients thoroughly with a rubber spatula. Cover with plastic and refrigerate. Bring to room temperature before spreading on toast. YIELD: 1/2 cup (112 g)

Pit Sauce

How to make Pit Sauce Recipe

Ingredients:
2 cups (480 g) ketchup
1/2 cup (120 ml) Worcestershire sauce
1/2 cup (120 ml) cider vinegar
1/4 cup (60 ml) water
2 tablespoons (13 g) Basic BBQ Rub (recipe above)
1 tablespoon (15 ml) chipotle hot sauce
1 clove garlic, minced

Method:

Combine all ingredients in a saucepan and simmer gently, whisking occasionally, for 30 minutes. YIELD: 3 cups (430 g)

Basic Bbq Rub

How to make Basic Bbq Rub Recipe

Ingredients:
2 tablespoons (30 g) kosher salt
2 tablespoons (14 g) paprika
1 tablespoon (6 g) fresh cracked black pepper
1 tablespoon (7.5 g) chili powder
1 teaspoon (3 g) granulated garlic
1 teaspoon (2.4 g) granulated onion

Method:
In a small bowl, combine all ingredients and mix well. Store in an airtight container for up to 1 month.
YIELD: 1/2 cup (150 g)

Hill Country Brisket Burger

How to make Hill Country Brisket Burger Recipe - We cook a lot of brisket on the barbecue competition trail, and we always save our trimmings. In fact, some of our favorite recipes have come from the creative use of trimmings. We freeze the odd, leftover pieces of brisket, and when we have enough, we make this awesome burger. You don’t have to wait until you accumulate enough scraps, though.

Ingredients:

1 1/2 pounds (680 g) brisket flat, trimmed of excess fat

1 1/2 pounds (680 g) brisket point, trimmed of excess fat

6 tablespoons (38 g) Basic BBQ Rub (recipe follows)

1 cup (250 g) Pit Sauce (recipe follows)

12 slices inexpensive white sandwich bread

Garlic Butter (recipe follows)

1 batch Quick-Pickled Onions (recipe follows)

SPECIAL EQUIPMENT:

Grinder attachment to stand mixer

Method:

Freeze the brisket until stiff but not frozen, about 1 hour. Using the coarse grinder plate, grind the brisket according to the technique in chapter 1 (page 15). Refrigerate until ready to use.

Prepare a kettle grill for two-zone grilling (see pages 18–19). Clean the grill grate well with a stiff wire brush. Build a hot charcoal fire on one side. Leave the other side empty. This provides a cooler zone to finish cooking the burger.

While the grill is heating, prepare the patties. Shape the ground beef into 6 square patties that are slightly larger than the bread and a little thicker around the edges than in the center—about 1 inch (2.5 cm) on the edges and 3/4 inch (2 cm) in the middle. The center of the burger will expand during the cooking process and result in an even thickness. Don’t overwork the meat or pack it tightly. The loose consistency may make the grilling process bit more challenging, but it yields a super-tender burger.

Sprinkle 1 tablespoon (6 g) Basic BBQ Rub on both sides of each patty. Grill 2 minutes per side, uncovered. Carefully move patties to the cool side of the grill, baste generously with Pit Sauce, and cover the grill. Let patties cook 2 to 3 minutes for rare (125°F, 52°C) internal temperature), 3 to 4 minutes for medium rare (130°F, 54°C), or 4 to 5 minutes for medium (135°F, 57°C).

Remove the burgers from the grill and rest on a platter, loosely tented with foil. Lay the bread slices on the grill just long enough to get a light char, a minute or so. Using tongs, turn the bread over and char the other side. Remove and brush 1 side of each slice with softened garlic butter.

Place a patty on one buttered piece of toast, heap generously with onions, and lay another piece of toast on top. Slice in half. Repeat for the remaining burgers. Serve with lots of napkins. YIELD: 6 burgers

BASIC BBQ RUB:

2 tablespoons (30 g) kosher salt

2 tablespoons (14 g) paprika

1 tablespoon (6 g) fresh cracked black pepper

1 tablespoon (7.5 g) chili powder

1 teaspoon (3 g) granulated garlic

1 teaspoon (2.4 g) granulated onion

In a small bowl, combine all ingredients and mix well. Store in an airtight container for up to 1 month. YIELD: 1/2 cup (150 g)

PIT SAUCE:

2 cups (480 g) ketchup

1/2 cup (120 ml) Worcestershire sauce

1/2 cup (120 ml) cider vinegar

1/4 cup (60 ml) water

2 tablespoons (13 g) Basic BBQ Rub (recipe above)

1 tablespoon (15 ml) chipotle hot sauce

1 clove garlic, minced

Combine all ingredients in a saucepan and simmer gently, whisking occasionally, for 30 minutes. YIELD: 3 cups (430 g)

GARLIC BUTTER:

1/2 cup (1 stick, 112 g) unsalted butter, room temperature

2 cloves garlic, minced

1 tablespoon (4 g) minced fresh parsley

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (2 g) finely chopped lemon zest

Pinch of kosher salt

Pinch of fresh cracked black pepper

In a medium-size bowl, mix the ingredients thoroughly with a rubber spatula. Cover with plastic and refrigerate. Bring to room temperature before spreading on toast.

YIELD: 1/2 cup (112 g)

QUICK-PICKLED ONIONS:

1 medium red onion, sliced very thin

1 teaspoon (1.8 g) coriander seeds, toasted and ground

1/2 teaspoon (1 g) cumin seeds, toasted and ground

1/4 teaspoon (0.3 g) red pepper flakes

1/4 cup (60 ml) cider vinegar

2 tablespoons (28 ml) water

1 tablespoon (13 g) sugar

Pinch of kosher salt

Place the onion slices in a medium, stainless steel mixing bowl. Add the coriander, cumin, and red pepper flakes and toss to distribute.

In a small saucepan over medium heat, bring the vinegar and water to a boil. Add the sugar and stir until dissolved. Remove from the heat and pour over the onions. Mix well and season with a generous pinch of salt. Let cool to room temperature. Transfer to a jar and refrigerate for up to 1 week. YIELD: About 1 1/2 cups (315 g) onions

Hill Country Brisket Burger

Mindy’s Pepper Jack Cheese Sauce

How to make Mindy’s Pepper Jack Cheese Sauce Recipe

Ingredients:
1 cup (235 ml) heavy whipping cream
6 slices white American cheese
1/2 cup (4 ounces, 115 g) shredded pepper Jack cheese
2 tablespoons (28 ml) fresh lemon juice
Kosher salt to taste

Method:
In a 2-quart (2 L) saucepot over medium heat, bring the cream to a light simmer. Whisk in the cheeses until they are fully melted and smooth. Season with lemon juice and salt to taste. Reserve until ready to use. YIELD: About 2 cups (485 g)

Mindy’s Pretzel Buns

How to make Mindy’s Pretzel Buns Recipe

Ingredients:

2 1/2 teaspoons (10 g) dry instant yeast

1/2 cup (120 ml) buttermilk

1/4 cup (60 ml) pale ale

3/4 cup (175 ml) hot water

3 3/4 cups (514 g) bread flour, plus up to 1/2 cup (69 g) more as needed

1 tablespoon (15 g) plus 1 teaspoon (5 g) kosher salt

1 teaspoon (4 g) sugar

1/4 cup (60 g) packed light brown sugar

2 tablespoons (28 ml) vegetable oil, for brushing

BAKING SODA BATH:

1 gallon (4 L) water

1/2 cup (120 ml) pale ale

1/3 cup (75 g) packed light brown sugar

1/3 cup (74 g) baking soda

Method:

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in buttermilk, beer, and water.

Add the 3 3/4 cups (514 g) flour, 1 tablespoon (15 g) salt, and sugars and mix on low speed until a loose dough forms. With the machine still running, slowly drizzle in the vegetable oil. When the dough is completely combined, stop the mixer and scrape the sides of the bowl with a spatula.

Turn the mixer to medium-high speed and work the dough for 7 to 10 minutes until it is smooth and elastic. If the dough is too wet/sticky, you may need to add more flour, 1 tablespoon (9 g) at a time.

Spray a large bowl with nonstick cooking oil or wipe with oil and place dough inside. Cover with a clean dish towel. Let the dough rise at room temperature for about 4 hours until doubled in volume.

Turn the dough out onto a clean counter. Fold the dough in half twice and let rise in the refrigerator for about 2 more hours or until doubled in volume again.

Shortly before the dough has finished its second rise, prepare the baking soda bath. In a 6-quart (6 L) saucepot, bring the water, ale, brown sugar, and baking soda to a rolling boil.

Preheat the oven to 350°F (180°C, gas mark 4). Spray a sheet pan with nonstick cooking oil.

Turn the dough out onto a floured counter and divide into eight 5-ounce (140 g) pieces. Roll each piece into a ball.

Working one at a time, poach each ball in the baking soda bath for 15 seconds and then flip it and poach for 15 more seconds. Transfer to the prepared sheet pan.

Brush the buns with vegetable oil and sprinkle with the remaining teaspoon (5 g) of salt. Bake for about 14 minutes, turning halfway through, until they are golden brown. YIELD: 8 buns

Brat Burger

How to make Brat Burger Recipe - When Mindy Segal, one of our favorite pastry chefs, a James Beard Award winner, and owner of HotChocolate Restaurant and Dessert Bar in Chicago, offered us her bun and sauce recipes, we couldn’t say no. They are just too good. After several discussions about the best type of burger to serve with them, basically, it came down to, “What goes best with pretzels and cheese?” Chris came up with the idea of a Brat Burger. It was such a natural that we couldn’t believe we ever had to think about it. We heart you, Mindy. Thanks.

Ingredients:

12 ounces (340 g) ground veal

12 ounces (340 g) ground pork

1 teaspoon (2.2 g) freshly ground nutmeg

1 1/2 teaspoons (3 g) fresh cracked white pepper, plus more to taste

1 1/2 teaspoons (2.7 g) ginger powder

1 tablespoon (15 ml) Hefeweizen beer (drink the rest)

1 tablespoon (14 g) butter, softened

2 teaspoons (10 g) kosher salt, plus more to taste

Vegetable oil, for cooking

4 Mindy’s Pretzel Buns (recipe follows)

Mindy’s Pepper Jack Cheese Sauce (recipe follows)

In a large bowl, combine the veal, pork, nutmeg, 1 1/2 teaspoons (3 g) white pepper, ginger powder, beer, butter, and 2 teaspoons (10 g) salt.

Divide the mixture into four 6-ounce (170 g) portions and shape into burgers according to the technique in chapter 1 (page 17). Refrigerate, covered, while you prepare the skillet.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and remove the burgers from the refrigerator. Season the burgers with salt and white pepper and sear them for 2 minutes. Flip the burgers and cook for another 2 minutes. Transfer to a plate and let rest, tented, for 5 minutes.

While the burgers are resting, heat the cheese sauce. To serve: Place the burgers on the bottoms of the buns and spoon the cheese on top. Place the tops of the buns over the cheese. YIELD: 4 burgers

MINDY’S PRETZEL BUNS:

2 1/2 teaspoons (10 g) dry instant yeast

1/2 cup (120 ml) buttermilk

1/4 cup (60 ml) pale ale

3/4 cup (175 ml) hot water

3 3/4 cups (514 g) bread flour, plus up to 1/2 cup (69 g) more as needed

1 tablespoon (15 g) plus 1 teaspoon (5 g) kosher salt

1 teaspoon (4 g) sugar

1/4 cup (60 g) packed light brown sugar

2 tablespoons (28 ml) vegetable oil, for brushing

BAKING SODA BATH:

1 gallon (4 L) water

1/2 cup (120 ml) pale ale

1/3 cup (75 g) packed light brown sugar

1/3 cup (74 g) baking soda

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in buttermilk, beer, and water.

Add the 3 3/4 cups (514 g) flour, 1 tablespoon (15 g) salt, and sugars and mix on low speed until a loose dough forms. With the machine still running, slowly drizzle in the vegetable oil. When the dough is completely combined, stop the mixer and scrape the sides of the bowl with a spatula.

Turn the mixer to medium-high speed and work the dough for 7 to 10 minutes until it is smooth and elastic. If the dough is too wet/sticky, you may need to add more flour, 1 tablespoon (9 g) at a time. Spray a large bowl with nonstick cooking oil or wipe with oil and place dough inside. Cover with a clean dish towel. Let the dough rise at room temperature for about 4 hours until doubled in volume.

Turn the dough out onto a clean counter. Fold the dough in half twice and let rise in the refrigerator for about 2 more hours or until doubled in volume again.

Shortly before the dough has finished its second rise, prepare the baking soda bath. In a 6-quart (6 L) saucepot, bring the water, ale, brown sugar, and baking soda to a rolling boil.

Preheat the oven to 350°F (180°C, gas mark 4). Spray a sheet pan with nonstick cooking oil.

Turn the dough out onto a floured counter and divide into eight 5-ounce (140 g) pieces. Roll each piece into a ball.

Working one at a time, poach each ball in the baking soda bath for 15 seconds and then flip it and poach for 15 more seconds. Transfer to the prepared sheet pan.

Brush the buns with vegetable oil and sprinkle with the remaining teaspoon (5 g) of salt. Bake for about 14 minutes, turning halfway through, until they are golden brown. YIELD: 8 buns

MINDY’S PEPPER JACK CHEESE SAUCE

1 cup (235 ml) heavy whipping cream

6 slices white American cheese

1/2 cup (4 ounces, 115 g) shredded pepper Jack cheese

2 tablespoons (28 ml) fresh lemon juice

Kosher salt to taste

In a 2-quart (2 L) saucepot over medium heat, bring the cream to a light simmer. Whisk in the cheeses until they are fully melted and smooth. Season with lemon juice and salt to taste. Reserve until ready to use.

Brat Burger