Tuesday, August 18, 2009

"Hamburgese Enorme" from Top Chef Master Michael Chiarello

saw this on top chef masters and then again on the CBS Morning Show. personally, i think i'd size this down for single portion eating, but i like the concept. i'm a big fan now of the "jucy lucy" style of burger these days (burger with melted cheese inside).
from Chef Michael Chiarello

3 pounds ground chuck
1 round Cowgirl Creamery Mt.
Tam cheese (if you cannot find, try a store bought brie)
Salt and pepper to taste
4 Sourdough round rolls (OR 1 large bread loaf such as a round sourdough or ciabatta)
2 tablespoons olive oil

Divide meat in half. Place half the meat on Glad Wrap piece and top with another. Press to 1/2 inch thickness. Do the same with the other half of the meat. On one patty top with cheese and season both patties with salt/pepper. Top the cheese side with the other half of the meat. Top with Glad Wrap and press into perfect patty. Season the outsides of the burger with salt/pepper.

Heat a cast iron pan hot, drizzle olive oil in the pan and add patty. Cook over high heat to desire temperature.

While meat is cooking toast your buns and spread the roasted garlic mustard on all cut sides of bun. Arrange the buns buttoms in a square on a platter of bottom of another cast iron pan. Top with cooked meat, divide onions on top burger and top with 4 top buns.

1/2 cup Dijon mustard
8 garlic cloves, roasted in medium heat in 1/4 cup olive oil and mashed
1 teaspoon rosemary, chopped

Mix Dijon, roasted garlic and rosemary.

2 red onions, sliced
1/2 cup balsamic vinegar
Salt and pepper to taste
1/4 teaspoon black pepper

Sauté onion in olive oil for 30 minutes until brown. Season with salt and pepper. Add balsamic and sauté until almost dry.

3 Idaho potatoes
1 tablespoon truffle olive oil
1/4 cup dry Manchego cheese, grated
1 teaspoon grey salt

Slice potatoes thin on Mandolin length-wise and soak in cold water 30 minutes. Rinse, pat dry. Fry in 375 degree peanut oil until crisp. Drain. Season with salt, pepper, truffle oil and cheese.

Alternatively, you can heat up plan potato chips to bring the oils out-about 350 until they shine slightly. Then toss those chips with the grated Manchego and truffle oil.

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