FW January 2012 iPad

FW January 2012 iPad

Read the transcript of this video
So we're gonna cook three burgers today, and they're all beef burgers. I'm gonna make a Texas-style burger. I'm gonna make a nacho burger, which is sort of like a southwestern burger. And I'm gonna make a blue cheese burger also. First of all, you wanna buy meat that has fat in it. Extra lean burger meat is horrible. [LAUGH] So here it is. It's very simple. Write it down. 80-20. 80% meat to 20% fat. Okay so what I do with the burger is I actually make them pretty flat because what happens when you put a burger on a grill? It plumps up right? And then expert griller at home, what does he do? You know the guy, right? [LAUGH] He's smashing it down, [LAUGH] right? And now all that fat is now gone and the flavor is gone and the moisture is gone and now you have a dried out burger. Okay, so what I like to do is I like to, I like to actually take my thumb and make an indentation in the middle of the burger. While it cooks, it's gonna actually rise, but it's gonna come back to the shape that I want it to, so I don't have to belt it down. Kosher salt and black pepper on both sides. And you must season it very liberally. All right, so we're gonna start We're putting the burgers on the grill. And obviously we're semi-indoors here so we're using an indoor grill, all right. So now we're gonna let the burgers cook. How many times do I flip these? [INAUDIBLE] One time. The best way to grill is to really take yourself out of the equation. Let the grill do its job. Actually, for the Texas burger I'm going to take a spice rub and just put the spice rub on one side. It had, like, paprika, some chili powder, some dried mustard, a little bit of cumin, some coriander- not a lot of spices, just a few- some black pepper and salt And we're gonna actually, we're actually gonna create a crust on the outside of the burger with the spice rub. Let's talk about the nacho burger first. I'm gonna make a couple different quick relishes here. One is avocado and one is tomato. So, we're gonna start by making our avocado relish. And, you know, it's basically my version, it's kind of like a chunky guacamole. You want a nice ripe avocado. I always use California avocados as they're just creamier, they have better texture, and they make the best guacamole or avocado relish. So, let's take a look at how our burgers are doing. Should we flip it? Sure. Should we? Well. Whoa. Perfect. That's what you want to see, a nice crust on the outside and that's really going to sear in. Sear in the juices as well. All right, so, let's get back to our avocado. So, for the avocado, I'm just gonna add a little red onion and some jalapenos. I'm gonna do the same thing with my tomatoes. So we're gonna make an avocado and a tomato relish to go on top of the burger. Some plump tomatoes, which is finely chopped And basically the same ingredients go into both. So jalapenos and some jalapenos, some red onions and some red onions. And then I'm gonna put a little Chipotles. Everybody knows what a Chipotle is now, right? It's a small jalapeno. And, I buy them in the cans and they, add lots of flavor. And then some chopped cilantro, but if you don't like it, you can always leave it out. You can use parsley or basil works really well as well. Little salt, little red wine vinegar, and then some fresh lime juice and the avocado. Just a little oil in the, tomato. Alright lets talk about cheese. Alright for the nacho burger, we're going use a little monterey jack. And then for the, thank you, for the bleu cheese burger, I'm thinking bleu cheese, so we're gonna put some bleu cheese on our burger here. And then we're gonna take our texas burger, lets check out our spice rub. Oh, that looks great. Okay, I'm gonna put that over here, you have to melt the cheese. I hate when I get a cheeseburger and the cheese isn't melted all the way. It makes the burger. You know, those are the little things that are important. Okay. So now we're going to actually start putting the burgers together. So here's the nacho burger. Okay, look at that. Come on. Yeah, exactly. Okay. And then there's the blue cheese burger. So we're going to put that on this side, then we're going to take our Texas burger, Okay? With the spice crust on the outside. So remember, it gives it more flavor and it gives it a nice texture on the outside. So I made some red onion jam. You don't have to do this. This is for the blue cheese burger. Blue cheese burger. Think red wine, right? So we made a red onion jam, where we cooked red onions and red wine and a little bit of honey and just cooked it down so it got. You know, you kind of glaze the red onions on the outside. All right, so we're just going to put a little bit of that there. Some watercress because every French bistro serves something with watercress, and then a little Dijon mustard, and then you must toast the buns. Then, for the Texas burger, when I think Texas I think brisket, right? They serve it with barbecue sauce. Okay, no ketchup on this. We're gonna put some good barbecue. And use your favorite brand. This one is, what does this say? Mesa Grill barbecue sauce, okay? [LAUGH] Some coleslaw. All right, and some pickles. All right That's burger number two. And then burger number three is the nacho burger. What we're gonna do is we're gonna take a little bit of avocado. Mm, fresh avocado, beautiful. Some of our tomato salsa. And then some jalapenos, and then for texture, I love this part, blue corn chips. I mean we're making nachos and a burger. And I just put some blue corn chips on top of the burger like this. And there you go. Three quick burgers. Just like that. [APPLAUSE]
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FW January 2012 iPad


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