RECIPES: Recipe Details
Northwest Chaneterelle Crab Burger
I believe that this represents the Best Local American burger becuse it is made from the best ingredients of the Northwest. One can head to the Pacific Ocean in the morning, set their nets and be rewarded with fresh Dungeness crabs. Head to the forests in the afternoon and gather fresh chanterelle mushrooms. Top it off with caramalized Walla Walla onions and Oregon raised Wasabi. Salmon needs to take the back seat on this one.
3 large Walla Walla onions thinly sliced into rings
1 tbsp butter
1 tbsp olive oil
1 tbsp sugar
3/4 cup Sutter Home Red Zinfandel wine
12oz NY sirloin
12 oz ribeye steak
4oz lamb chop
2 oz chopped bacon (1/4 inch)
2 cloves garlic
2 tsp sea salt (or Kosher salt)
1 tsp fresh ground black pepper
2 tbsp Lea & Perrins Worcestershire sauce
Vegetable oil to coat grill
6 oz sliced chanterelle mushrooms( if not in season, may substitute 2 oz dried mushrooms)
3 tbsp unsalted butter
1/4 tsp sea salt
2 oz Cream Sherry
1 tube(1.5oz) Pcific Farms real wasabi paste
1 tbsp Wasabi powder
1 tbsp water
6 oz fresh Dungeness crab (legs preferred)
1 tbsp salted butter
6 slices (3"x3") Gruyere cheese
4oz cocktail sauce
2 oz ketchup
6 Romaine lettuce leaves
6-1/4" slices of beef steak tomato
6 Francisco International gourmet burger buns
Preheat gas grill to med high heat. In large 5 quart saute pan add butter and olive oil. Once butter has melted, add sliced onions and stir until onions are evenly coated with oil mixture. When onions have softened (5 minutes) add sugar. Turn down heat to medium. Stir frequently until onions have caramelized and turned golden brown.(about 30 minutes) Avoid burning. Then add wine and turn heat to high and bring to boil. Reduce until most of the liquid has evaporated. Place in foil wrap and put aside.
Patties: Saute bacon for 2 minutes on high heat in 2nd large suet pan. Let cool. Cut New York, ribeye steak and lamb into ~ 2 inch cubes. Put 1/2 of all the ingredients(NY, ribeye, lamb, bacon with bacon grease, salt and Worcestershire sauce) and 1 pressed garlic into food processor and pulse 9 times. Remove stringy fascia. Place in large mixing bowl. Repeat with remaining ingredients and combine in mixing bowl. Divide into 6 ~ 5oz patties. Handle the meat as little as possible to avoid compressing. Grind pepper on top of patties. Cover with plastic wrap and keep refrigerated.
Use same skillet with bacon grease. Melt butter and saute chopped mushrooms for 5 minutes on medium high heat. Add salt. Add sherry and reduce until liquid has cooked off. Stir frequently. Place in foil and set aside.
Option: Chanterelles are seasonal. You can substitue dehydrated chaterelles. Use 2 oz of dried chanterelles and reconstitute with warm water for 15 minutes or longer. Remove from water, pat dry with paper towel and saute as above.
Mix powder wasabi and water in small bowl. Add wasabi paste. It shoud maintain consistency of paste to allow it to stick to the bottom of the bowl. Turn bowl upside down for 10 minutes to increase potency of wasabi. Stir in mayonnaise, cover with plastic wrap and keep refrigerated.
Grill burger: Heat grill to medium high heat. Brush grill with vegetable oil. Place foil wrapped onions on coolest part of grill. Place crab and butter in foil and place on grill, cook for 3 minutes and place on coolest part of grill. Grill patties approximately 5 minutes per side. (4 minutes for med rare - meat not ground at store) After flipping burgers, toast cut side part of buns on grill until lightly toasted (1-2 minutes). Do not burn. Add slice of cheese to patties during last 2 minutes of cooking. Remove from grill and let burgers rest about 2 minutes.
Assembly: Generously spread wasabi mayonnaise on bottom and top bun. Add tbsp of chanterelles. Place lettuce, onions, slice of tomato, then burger patty. Top burger with 1 oz crab meat. Mix ketchup and cocktail sauce together and add 1 tbsp to burger and top with bun.