FW January 2012 iPad

FW January 2012 iPad

Read the transcript of this video
So we're going to cook three burgers today, and they're all beef burgers. I'm going to make a Texas style burger. I'm going to make a nacho burger, which is sort of like a southwestern burger. And I'm going to make a blue cheese burger also. First of all, you want to buy meat that has fat in it. Extra lean burger meat is horrible. So here, it is, it's very simple. Write it down, 80/20, 80 percent meat to 20 percent fat. Okay. So what I do with the burgers is I actually make them pretty flat because what happens when you put a burger on the grill? It plumps up, right? And then the expert griller at home, what does he do? You know the guy right? He smashes it down. Right? And now all that fat is now gone and the flavor's gone and the moisture's gone and now you have a dried out burger. Okay, so what I like to do is I like to actually take my thumb and make an indentation in the middle of the burger. While it cooks, it's going to actually rise but it's going to 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. Alright, so we're going to start I am putting the burgers on the grill, and obviously, you know, this, we're, we're semi indoors here, so we're using an indoor grill. Alright, so we are going to let the burgers cook. How many times do I flip these? 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 gonna take a spice rub, and just put the spice rub on one side. It has 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 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 of 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. 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? Woah, perfect. That's what you wanna see, a nice crust on the outside. And that's really gonna 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 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 plum tomatoes, which is finely chopped. And basically the same ingredients can go into both. So some jalapenos and some jalapenos, some red onions and some red onions. Then I'm going to put a little chipotle, everyone knows what a chipotle is now, right? It's a smoked 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. [BLANK_AUDIO] And then some fresh lime juice and the avocado. [BLANK_AUDIO] Just a little oil and the tomato All right, let's talk about cheese. All right, so for the nacho burger, we're going to use a little Monterey jack. And then for the, thank you, for the blue cheese burger I'm thinking blue cheese. So we're gonna put some blue cheese on our burger here. And then we're gonna take our Texas burger, let's check out our spice rub. Oh, that looks great. Okay, we're gonna put that over there. But 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 gonna 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 gonna put that on this side. Then we're gonna 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 cheeseburger. 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. It just cooked it down so it got You know, kind of glazed red onions on the outside. All right, so we're just gonna put a little bit of that there. Some watercress, cuz 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. We're making nachos and a burger. And then just put some blue corn chips on top of your 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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