RECIPES: Recipe Details
All American Redux
Inspired by the All--‐American bacon cheeseburger, this recipe gives the standard burger a modern facelift, taking classic comfort flavors to another level. Smokey--‐ sweet tomato jam and tangy, caviar--‐like pickled mustard seeds will make you forget all about ketchup and mustard, with creamy White Cheddar and crispy bacon combining for a decadent take on an old classic.
Pickled Mustard Seeds:
½ Cup Apple Cider Vinegar
½ Cup Mustard Seeds
¼ Cup Honey
½ Teaspoon Salt
½ Teaspoon Crushed Red Pepper Flakes*
Cherry Tomato Jam:
1 Pound Cherry Tomatoes
½ Cup Sugar
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Smoked Paprika
Salt And Pepper To Taste
2 Cloves Garlic, Minced
1 Tablespoon Each --‐ Worcestershire, Soy Sauce, And Fish Sauce*
2 Teaspoons Smoked Paprika
1 Teaspoon Salt Freshly Ground Pepper To Taste
2 Pounds Ground Chuck
6 Slices White Cheddar Cheese
Vegetable Oil, For Brushing
1 Large Red Onion, Sliced
Salt And Pepper To Taste
6 Hamburger Buns, Lightly Toasted
3 Cups Loosely Packed Fresh Arugula
1 Avocado, Peeled, Pitted, And Sliced
12 Slices Pre--‐Cooked Bacon
*Fish Sauce And Red Pepper Flakes Are Optional But Recommended
Preheat the grill.
To make the pickled mustard seeds, combine all ingredients in a medium saucepan and bring to a boil. Reduce to a simmer, and let cook for 5 minutes, stirring occasionally. Remove from heat, let cool slightly, and place in refrigerator until ready to use.
To make the tomato jam, place the tomatoes in a blender and puree. Pour into a medium saucepan along with all of the remaining jam ingredients, and bring to a boil over medium--‐high heat, stirring often. Reduce to a simmer and let cook, stirring occasionally, until thickened to a jam--‐like consistency, about 40--‐45 minutes.
While the jam is cooking, begin preparing the burger patties. Combine all of the patty ingredients, except for the cheese, in a large bowl. Lightly mix to combine, handling the meat as little as possible to avoid compacting, and form into 6 equal patties. Make a shallow indentation in the center of each one. Brush the grill with oil, and cook the patties for 4--‐5 minutes on each side, or to desired doneness. Top with cheese slices 2 minutes before finishing, and set aside.
For the grilled onions, brush the slices with oil on both sides and sprinkle with salt and pepper. Place on the grill, cover, and let cook for 4--‐5 minutes on each side, or to desired doneness.
To assemble the burgers, spoon equal parts tomato jam on the top buns, and pickled mustard seeds on the bottom buns. Stack grilled onions, burger patties with cheese, bacon, avocado, and arugula, then top with tomato jam covered top buns.
Cooking Tip: Pickled mustard seeds can be made up to a week in advance.