Frixos Personal Chefing

, ,

Burger with the Works

Do I get excited when I am about to make burgers? Do I go over the board? Do I stop thinking about the next time that I will be making them again?
A big ‘YES’ to all the above!

Burger with the Works

single_post_2

Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.

I hope you enjoy it!

You can print the recipe!
Burger with the Works
Course Main Dish
Cuisine International
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
12 People
Ingredients
For the Burgers:
For the Chipotle Mayonnaise:
For the Bacon Umami:
For the Mushroom Remoulade:
Course Main Dish
Cuisine International
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
12 People
Ingredients
For the Burgers:
For the Chipotle Mayonnaise:
For the Bacon Umami:
For the Mushroom Remoulade:
Instructions
For the Burgers:
  1. We divide our ground meat to about 250 gr patties (you can use a form without over pressing or squeezing). Liberally sprinkle with salt both sides along with some black pepper.
  2. On high fire, we place a large frying plate and put half of the burgers that have been lightly oiled with the seed oil on one side. Once placed in the plate we gently squeeze each burger with a spatula to form slightly increase their area which touches the plate.
  3. When they get caramelized, 2-3 min we lightly oil the top side with some more seed oil, and we turn them on the other side. We cook for 2 min more, brush the turned burgers with the butter and turn them again, reduce the heat to medium, put on top a heaped spoon of the bacon umami and cover with a slice of the cheddar cheese. Immediately cover the burgers with a lid so that the cheese melts and cook for 2 more minutes.
  4. In the meantime, we prepare the buns by placing them on a hot lightly oiled pan, press them lightly with our hands until lightly browned.
  5. Build the burgers by spreading some Chipotle Mayonnaise, place the burger which already is topped with the bacon and cheese and top up with the mushroom remoulade. Pierce the burger with the big flat toothpick to hold together and serve next to the coleslaw and the French fries.
  6. Repeat for the remaining burgers.
For the Chipotle Mayonnaise:
  1. Add the above ingredients in the smallest bowl of a food processor with the metal blade on and process well. Keep aside.
For the Bacon Umami:
  1. Place a sauté pan on medium heat and a minute later add the oil. Wait to heat up for a minute and then add the bacon bits. Reduce the heat to low and sauté while tossing frequently until a bit crispy. Season with the pepper and use a slotted spoon to remove from heat into a medium size bowl and while hot top up with the Parmigiano Reggiano cheese and sprinkle with the shitake powder. Mix well and set aside.
For the Mushroom Remoulade:
  1. Place a sauté pan on high heat and a minute later add the oil and butter. Wait for the butter to melt and then add the mushroom bits. Sauté while tossing frequently for 3 minutes and then add the chopped shallot and thyme. Season with the salt and pepper, sauté for a further minute, add the parsley, mix and remove from the heat. Keep aside.
Share this Recipe
Leave a Reply
*
*
*

Join Our Instagram Community by Following @frixospersonalchefing