Food: Burgers, burgers, BURGERS
Free Press Food Columnist
BACON BURGERS ON BRIOCHE BUNS
The burger at Tyler Florence’s Wayfare Tavern in San Francisco is called Le Grand with good reason: It’s a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske’s bacon and Cowgirl Creamery’s triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.
1. 2 medium red onions, thinly sliced
2. 6 tablespoons extra-virgin olive oil, plus more for brushing
3. 1/2 cup mayonnaise
4. 2 tablespoons fresh lemon juice
5. Salt and freshly ground pepper
6. 8 slices of thick-cut bacon (12 ounces)
7. 3 pounds mixed ground chuck and ground sirloin
8. 12 ounces brie, sliced
9. 8 brioche burger buns, split
1. Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.
2. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
3. In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
4. Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
5. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.
Tacos, in all their variations, just may be the perfect food, but one must also consider burgers!
Think about it, what can’t you do with burgers? Ground beef, chicken, sausage, vegetarian, fish (yes, I admit that can be a stretch, but you can make some really tasty crab cakes, serve them on a brioche bun with slaws); lunch, dinner and even breakfast (breakfast-sausage burger with a fried egg on a muffin; it’s another stretch, but you get my point!).
Grilled, fried, baked, plain, stuffed, with any kind of cheese you desire, toppings galore — the burger to this day remains one of our iconic foods.
Me, I like to take some ground angus and ground bacon, mix them with some spices and hot sauce, grill them off and top it with some grilled onions, some smoked gouda and some toasted buns.
So whatever your pallet inclinations, let your mind wander and play with some proteins to get your burger on!
Need some inspiration? Our website of the week is from http://www.foodandwine.com and our recipe of the week is from the same site — Bacon Burgers on Brioche Buns!! Yummm …Bacon!
And don’t miss this: On Saturday, June 7, Office Depot is having a Community Day. There will be many booths and vendors, including Decadence Cheesecakes and Catering. Visit us between noon and 5 p.m.
GJ Free Press food columnist Lee Mathis is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at firstname.lastname@example.org, on the Web at http://www.decadencecheesecakes.com, or by calling 970-256-4688. Also, find him on the web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).
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