Thursday, February 28, 2013

The 1010, Ultimate Cheeseburger Experience

This is the first recipe I ever entered into a professional cooking contest.  I had to come up with my idea of the best burger ever, and the results are featured above.  The blueprint for this recipe revolved around a flavor profile that I felt could be identified with by many.  The idea of pot roast came to my mind, so the object of my quest was to create and exhibit the idea of mimicking those flavors, without spending hours over the stove and it won't have to wait until fall or winter. Good quality ground chuck is the protein of choice.  For the potatoes, a settled for a potato roll.  Ironically enough, when I went to our supermarket to purchase the rolls, they were out, so I opted for a robust and hearty Ciabatta roll.  For the carrot, celery and  peppers, I added just that, but in a quick pickled fashion to scatter atop the burger. The onions make an appearance as whole, trimmed green onions or scallions, grilled and chopped.  The tomatoes are included as is, in glorious slices situated below the burger.  The 'gravy' was probably my most unique aspect of the burger as a whole, as it consisted of a reduction of red wine, Cabernet Sauvignon, beef broth, bay leaf, butter and agave nectar!  The sauce was amazing and tied the ingredients together wonderfully, drizzled on the burger itself as well as the top portion of the grilled Ciabatta.  Provolone cheese seals the deal for dexterity.  I didn't win the grand prize of 100,000 bucks or even get runner up, but I am pleased with my work, more importantly, my family thought it was one in a million.  There are lots of small steps to this recipe, but definitely not something that's not worth the wait.  I named the finished burger after myself, or one of my college days' nicknames, 1010, which I was referred to lovingly by my closest friends.  Now I share this recipe with you all, my new friends in food and blogging family!:)
Recipe:
1 each medium stalk celery,large carrot, red bell pepper
1/3 c. each red wine vinegar, sugar, water
1/4 tsp. each red pepper flakes, dill seed, celery seed
1 c. Cabernet Sauvignon
1 c. reduced sodium beef broth
1 small bay leaf
2 pats unsalted butter
1 1/2 tsp. Agave nectar
3 lbs. ground chuck, 85/15
1 tbsp. plus1 tsp. olive oil, plus more for drizzling
3/4 c. parsley, rough chopped
1/2 tsp. allspice
1 1/2 tsp. Sriracha
2 1/2 tsp. onion powder
1 5.5 oz bag green onions or scallions, white parts only
12 slices provolone
12 slices tomato
6 Ciabatta or Potato rolls
Preheat grill according to directions on bag, using an indirect cooking method.
Start with the quick pickled veggies.
Julienne carrot, celery and red bell pepper and place in an airtight container with lid.
Add spices and and about 1/4 tsp. each salt and pepper.
Dissolve sugar in water/vinegar solution and pour over veggies.
Add lid and shake to distribute spices and coat veggies. Set aside.
Next, place wine, broth and bay leaf in medium sauce-pot over the hottest part of the grill, bringing to a boil.  Reduce liquid to about 1/4 c., about seven minutes.
Remove from heat.  Discard bay leaf and stir in butter and Agave nectar.  Keep warm.
Meanwhile, prepare ground mixture by first combing 1 tbsp. olive oil, parsley, allspice, Sriracha and onion powder and SPST.
Add to beef blend just enough to evenly incorporate wet paste.
Divide into 6 burgers.
Place burgers on medium hot grill for 4-6 minutes each side for medium rare to medium.
While burgers cook, drizzle green onions with olive oil and SPST.
Add to grill for about 6 minutes total, a small tin pan or foil will keep them from falling through the grates.
Once burgers have been flipped, split rolls and drizzle generously with olive oil.
Place on medium heat part of grill.
Once green onions have grilled and translucent, transfer to a surface and rough chop.

Assembly:
Place 2 slices of tomato on bottom part of roll.  Add burger.
Stir wine reduction and drizzle 1/6 onto top of burger and and toasted side of top roll
Add 2 slices of cheese and 1/6 of chopped onions
Using a slotted spoon or fork, top with 1/6 of pickled veggies.
Finish with bun top.
Serve with grilled potatoes and/or grilled vegetables.
Serves 6.

Note:  May be prepared via stove-top for convenience using a grill pan or cast iron skillet.




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