This burger is BANANAS.I am proud of my creation, even though I didn't win the Bon Appetit Blended Burger Contest. Now, I can share it with my readers!
RECIPE:
For Burger Blend:
24 oz. Western style Beef ribs, chilled and cut into 1/4 to 1/2 inch chunks
8 oz. Polska Kielbasa, skin removed and cut into 1/4 inch chunks
8 oz. BABY BELLA mushrooms, cleaned and cut into 1/4 inch chunks
1 tsp. nutritional yeast
For Assembly:
Fresh Butter Lettuce and Red Curly Lettuce
8 slices Pepper Jack
8 slices Sharp Cheddar Cheese
8 slices fresh tomato
8 Brioche Buns
SPST (Salt and Pepper to Suit Taste)
I used Himalayan Pink Salt, fine grain
For Aioli: (can be made ahead)
1/2 c. Mayonnaise of choice
1 small peach, de-seeded and grated
1/2 Jalapeño,cut lengthwise, seeds removed,
grated, (more depending on preference)
1 small clove garlic, pressed or finely minced
2 tsp. roughly chopped Parsley and Chives
Zest of 1/2 Lemon
1 tsp. lemon juice
Drizzle of Truffle oil or to taste
SPST (Salt and Pepper to Suit Taste)
Combine all ingredients in a small bowl and let flavors marry for several minutes or make ahead for more developed flavors.
For Burgers:
In a medium bowl, toss meat and mushrooms together with the nutritional yeast.
Using a grinder attachment ( I used my meat grinder attachment for my Kitchen-aid, fitted with the small grind plate, but any grinder will do.
Process the meat into a well mixed burger blend. Process only 1 time.
Form 8 patties.
Instructions:
Cook burgers over medium high heat using a grill pan or on the grill for about 4 minutes per side.
Flip the burgers once, and continue until internal temperature reaches 160° or desired doneness.
Transfer to platter and let rest for several minutes while you assemble the rest of the burger. You may add the cheese slices now, a slice of each type per burger.
To assemble the burgers, start with lightly toasted bun, if desired.
Spread Aioli on top and bottom bun.
Add burger, tomato and lettuces.
Makes 8 Fantastic Blended Burgers!
When your tween age daughter likes something you make from scratch enough to request it for an upcoming workshop out of town, You've got yourself a winner!
RECIPE:
For Burger Blend:
24 oz. Western style Beef ribs, chilled and cut into 1/4 to 1/2 inch chunks
8 oz. Polska Kielbasa, skin removed and cut into 1/4 inch chunks
8 oz. BABY BELLA mushrooms, cleaned and cut into 1/4 inch chunks
1 tsp. nutritional yeast
For Assembly:
Fresh Butter Lettuce and Red Curly Lettuce
8 slices Pepper Jack
8 slices Sharp Cheddar Cheese
8 slices fresh tomato
8 Brioche Buns
SPST (Salt and Pepper to Suit Taste)
I used Himalayan Pink Salt, fine grain
For Aioli: (can be made ahead)
1/2 c. Mayonnaise of choice
1 small peach, de-seeded and grated
1/2 Jalapeño,cut lengthwise, seeds removed,
grated, (more depending on preference)
1 small clove garlic, pressed or finely minced
2 tsp. roughly chopped Parsley and Chives
Zest of 1/2 Lemon
1 tsp. lemon juice
Drizzle of Truffle oil or to taste
SPST (Salt and Pepper to Suit Taste)
Combine all ingredients in a small bowl and let flavors marry for several minutes or make ahead for more developed flavors.
For Burgers:
In a medium bowl, toss meat and mushrooms together with the nutritional yeast.
Using a grinder attachment ( I used my meat grinder attachment for my Kitchen-aid, fitted with the small grind plate, but any grinder will do.
Process the meat into a well mixed burger blend. Process only 1 time.
Form 8 patties.
Instructions:
Cook burgers over medium high heat using a grill pan or on the grill for about 4 minutes per side.
Flip the burgers once, and continue until internal temperature reaches 160° or desired doneness.
Transfer to platter and let rest for several minutes while you assemble the rest of the burger. You may add the cheese slices now, a slice of each type per burger.
To assemble the burgers, start with lightly toasted bun, if desired.
Spread Aioli on top and bottom bun.
Add burger, tomato and lettuces.
Makes 8 Fantastic Blended Burgers!
When your tween age daughter likes something you make from scratch enough to request it for an upcoming workshop out of town, You've got yourself a winner!

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