BURGERS & FUN TOPPINGS
Burger au Poivre on Brioche Bun with Truffle Parmesan Fries
1 tbsp. olive oil
1 tbsp. chopped shallots
1 tbsp. green peppercorns
1 splash brandy
¼ cup white wine
1 cup demi-glace
½ cup heavy cream
Sauté burger in olive oil on both sides until medium rare. Rest on a plate covered with a paper towel.
Remove fat from pan, and sauté shallots in fresh oil until translucent.
Add peppercorns. Flambé with brandy.
Add white wine and reduce by half.
Add demi-glace and reduce by half.
Add heavy cream and bring to a boil.
Place the burger in the sauce and finish cooking slowly until burger is cooked through and sauce becomes syrupy.
Serve on a toasted brioche bun with mesclun greens, if desired.
Add truffle oil and parmesan cheese to hot French fries to make this even more delicious.
Chili Beans and Avocado on Cornbread with Paprika Fries
1 tbsp. olive oil
1 medium white onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp. tomato paste
4 whole tomatoes, peeled and chopped
Salt & pepper, to taste
1 cup red kidney beans, drained
2 tsp. chili powder
½ cup beef broth
Avocado, peeled and thinly sliced
Sauté onions in olive oil until translucent. Add garlic and sauté for another 3 minutes.
Add tomato paste and fresh tomatoes. Season with salt and pepper.
Let cook for about 5 minutes.
Add drained kidney beans, chili powder, and beef broth.
Bring to a boil and cook slowly for 15 - 20 minutes.
Serve on top of your favorite burger on a cornbread bun and add sliced avocado.
Toss French fries with salt and paprika to complement your dish.
Vegetarian Portobello Burger on Ciabatta Roll with Sweet Potato Fries
1 lemon, finely zested
1 tbsp. parsley, finely chopped
1 clove garlic, finely chopped
1 tbsp. olive oil
4 leaves radicchio
4 large portobello mushrooms, peeled and roasted
1 fennel bulb, finely shaved
Mix parsley, lemon, garlic, and oil together.
Toast ciabatta roll, and spread the parsley mixture on the bottom of the bun.
Top with radicchio, then the roasted portobello mushroom, and finish with shaved fennel.
Serve with marinated olives.
Feta cheese also adds a little extra flavor to this burger.
Serve with your favorite sweet potato fries.
Tuna Burger with Pickled Beets and Cabbage on a Whole Wheat Roll with Crispy Allumette Fries
4 oz. green cabbage, finely sliced
1 oz. red beets, finely julienned
1 cup mirin (Japanese sweet rice wine)
2 tbsp. sugar
20 oz. fresh tuna, finely chopped
4 scallions, finely chopped
1 tbsp. olive oil
2 tbsp. wasabi mayonnaise
Boil mirin with sugar, and then add cabbage and beets. Cover and let rest in the refrigerator for a day.
Mix tuna with scallions and make four 5 oz. patties.
Sear tuna in a hot skillet for 1 minute on each side until medium rare.
Toast a whole wheat roll. Spread wasabi mayonnaise on the bottom of the roll.
Top with tuna burger and drained pickled beets and cabbage.
Serve with crispy Allumette Fries.
