stories : Feature
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Pimp Your BurgerAnybody can do toppings—pros mix it in |
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Onion: Add 2 tablespoons chopped onion and 2 tablespoons Worcestershire sauce to 1 pound ground beef. Add salt and pepper to taste. Form into 3 to 4 patties and cook. |
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Bacon and cheese (by Jim Hebson, co-owner of Chicago burger institution Hackney’s): Form 1 pound ground beef into 3 to 4 patties, and split each patty in half lengthwise. Make a dimple in 1 half of each burger and insert 1 heaping teaspoon shredded cheddar and 1 heaping teaspoon crumbled bacon. Put halves back together and seal sides. Alternative suggestion: Fry burger in bacon grease. Or go all out and attempt the Minneapolis Jucy Lucy. |
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Chipotle (by Scott Youkilis, chef/owner of San Francisco’s Maverick restaurant): Into 1 pound of ground beef mix 2 to 3 canned chipotle peppers in adobo sauce puréed in a food processor or minced. Form into 3 to 4 patties and cook. (Youkilis recommends topping with pepper jack cheese, avocado, grilled red onion, and shredded cabbage—no lettuce.) |
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Roasted red pepper (by Scott Youkilis): Roast 1 red pepper and peel. Julienne 3 medium onions and caramelize over medium-low heat with 2 tablespoons butter. Purée pepper and onion with just enough water to make a paste; mix with 1 pound ground beef. Form into 3 to 4 patties and cook. |
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Foie gras (by Adam Longworth, sous-chef at New York City’s Gotham Bar and Grill): Dice 1 small white or Vidalia onion, 2 cloves garlic, and 1 small shallot. Cook over medium-low heat in 1 tablespoon butter until completely tender and caramelized. Stir in 1 tablespoon minced parsley and 1 tablespoon minced chives. Mix with 1 pound ground beef. Dice 2 ounces foie gras and fold into beef. Form into 3 to 4 patties and cook. |
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Salami (by Josh Epple, owner of San Francisco’s Drewes Bros. Meats): Form 1 pound ground beef into 3 to 4 patties, and split each in half lengthwise. Place 1 slice of prosciutto or Italian salami between each 2 half-patties. Form into 3 to 4 patties and cook. |
I like to mix caramelized onions and gorgonzola cheese into mine. Also, I sometimes reduce down some balsamic as a sauce and throw it all on a ciabatta roll to make it super Itai-style. Oh, and a forwarning: this is a serious commitment of a burger.
Ohh, I've got some more to add for a killer burger. My personal favorite comes from the best of bbq world. Combine a fresh ground beef with chopped andouille sausage, garlic, and ground pecans. BBQ, top with carmelized onions and a spicey garlic mayo sause. Rave reviews guarenteed.
If you like a juicey burger with a center surprise, plate a small ball of salted garlic butter and grill. The butter and garlic will help permediate and moisturize the burger.
I make veggie burgers but scallions and bluecheese added to the mix is amazing.
1. Blue cheese center surprise
2. Thai curry powder in the mix; cucumber slice, thin-thin red onion strips, and peanut sauce on top.
3. Keep the chopped onions and garlic, and raise it with fresh cilantro, mint, and basil. Amazing burst of freshness and flavor to counterbalance the grilled stuff.
take a 3 or more finely sliced Vidalia onion slices and moosh it into one side of the burger, which has been seasoned/marinated with EVOO, sea salt and pepper, then fry it onion side down fast and hot in a skillet with a bit more oil or butter depending on the fat content, then add cheese of your choice ( mine would be pepperjack). I like the garlic butter idea too...
Mix several tablespoons of smooth peanut burger into a lb of ground chuck. Makes a very tasty burger
crlyhead11: What exactly is "Thai curry powder"? Thai are known for their use of curry paste, not powder.
wasabi powder, baby!
Why, in the name of God, would you dice foie gras, and mix it in with ground beef? I can see the conceit of putting a slice of foie gras on top of a burger - just barely, mind you - but to mix it in?! What a waste of a very expensive ingredient that deserves to stand on its own.
Pimp your burger? Right, because prostitutes are just like pieces of meat, and the pimp/prostitute relationship is just so funny.
The adolescent posturing really isn't necessary, Chowhound. Besides, it's hardly original.
If you can find it where you live, buy frozen green chile, preferably the hot kind (seen in Las Vegas and Arizona, as well as New Mexico), The canned chopped green chile won't be quite as good, unfortunately, but it's all I can get here in the Midwest.
Thaw some of the chile, and put that and Velveeta on your freshly cooked burger. You now have a New Mexico style green chile cheeseburger. Added toppings are OK, of course. Goes well with fries or freshly cooked pinto beans on the side.