Manhattanite Michelin Burger
Per Se.Le Bernardin. Jean-Georges. Manhattan is the ultimate playground for the true foodie, where so many Michelin-rated restaurants are just a cab ride away, and I’m lucky to call it home! This burger was inspired by the great restaurants of New York and represents the essence of New York fine dining. A traditional but “jazzed up” burger – with layers of flavors and textures complemented by hints of gourmet ingredients, will take any home cook across America on a quick journey to a 5-star meal. And at just two hours and a fraction of the cost – it’s a bargain America is sure to enjoy!
Ingredients:
Patties:
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 stalks celery, diced
– 1 large carrot, grated (about 1 cup grated)
– 2 tablespoons truffle oil
– 2 pounds beef brisket (first cut)
– 1 1/2 teaspoons salt
– 3/4 teaspoon freshly ground black pepper
Jazzed-up Ketchup:
– 1 cup ketchup
– 1 cup Shiraz
– 1 tablespoon sherry vinegar
– 2 large cloves garlic, smashed
– 1 teaspoon horseradish
– 3 tablespoons brown sugar
– 2 tablespoons freshly squeezed lemon juice
Porcini Creme Fraiche:
– 1 eight-ounce container creme fraiche
– 2 tablespoons porcini cream (Roland brand)
– 1/4 cup sliced scallions
Truffled Caramelized Onions:
– 2 Vidalia onions, sliced (approximately 1/4 inch thickness)
– 2 tablespoons unsalted butter
– 1 tablespoons olive oil
– 2 tablespoons truffle oil
Crispy Potato-Parmesan Cakes:
– 2 russet potatoes
– 1/2 cup freshly grated parmesan cheese
– 2 tablespoons fresh thyme, chopped
– 1 teaspoon salt
– 3 tablespoons vegetable oil, divided
Vegetable oil, for brushing the grill rack
6 (1/4-inch-thick) large tomato slices
6 thick slices good quality Monterey Jack cheese
6 good quality brioche rolls, split
Instructions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the patties:
1. Heat the butter and oil in a large non-stick skillet over medium-high heat.
2. Once the butter has melted and the pan is hot, add the onion, celery and carrot and cook until all the veggies are soft, stirring occasionally, about ten minutes. Set aside and drain on a plate lined with paper towels.
3. In the meantime, cut the brisket into 2-inch thick steaks and pierce a fork all over the surface of the meat. Pour the truffle oil over the steaks and massage the oil into the meat. Put the meat into a stainless steel bowl with the oil and cover and refrigerate for about half an hour.
Jazzed-up Ketchup:
1. To make the ketchup, combine the ketchup, wine, vinegar, garlic cloves, horseradish, brown sugar, and lemon juice in a saucepan. Place the pan on the grill rack and bring the mixture to a simmer, stirring occasionally. Cook down until reduced by half , about 15 to 20 minutes, and set aside.
Porcini Creme Fraiche:
1. To make the creme fraiche, combine the creme fraiche, porcini cream and scallions in a small bowl and mix until thoroughly combined. Cover and refrigerate until use.
Truffled Caramelized Onions:
1. For the caramelized onions, melt the butter with the olive oil in a large non-stick skillet over medium heat on the grill rack. Once the pan is hot and the butter is melted, add the sliced onions and toss with tongs to coat with the butter and oil. Cover with a lid and cook until well caramelized and creamy, about 15 to 20 minutes, stirring occasionally so that the onions don’t burn. Cover and set aside. Right before serving, drizzle the truffle oil over the onions.
Crispy Potato-Parmesan Cakes:
1. Have an absorbent kitchen towel ready and set the grating disc in your food processor. Peel the potatoes and cut each potato into quarters large enough to fit through the feeding tube. Shred the potatoes. One large handful at a time, transfer the shredded potato to the kitchen towel and squeeze out excessive liquid. Dump the drained potato shreds into a medium bowl and continue squeezing out excessive liquid from the rest of the potato shreds.
2. Add the parmesan cheese, thyme and salt to the potato shreds and mix until well-combined.
Attach the meat grinding attachment to your Kitchen Aid stand mixer
3. Heat half the oil in a large non-stick skillet over medium to high heat. Measure out six mounds (each 1/3 cup packed) shredded potato mix and squeeze out any excessive liquid once again with your hands. Once the pan is smoking hot, add three mounds of the potato mixture to the pan and smash down with a spatula. With the edge of the spatula, smash down both horizontally and vertically to form a circular shape and press down again with the spatula. Saute until the underside of the potatoes are golden brown, about 2 1/2 to 3 minutes on each side. Flip over and saute for another 2 to 2 1/2 minutes. Set aside on a rack lined with paper towels to drain.
4. Add the remaining oil and repeat steps above with the remaining potato mixture.
Patties:
1. Attach the meat grinding attachment to your Kitchen Aid stand mixer. Remove the meat from the refrigerator and cut into large cubes. Push the meat through the grinder at low speed, alternating with the sauteed mirepoix mixture until all the meat has been ground. Add the salt and pepper and mix the meat mixture gently with your fingers. Form six equal-sized patties.
2. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook to preferred doneness, about 4 to 6 minutes on each side for medium. Place the cheese slices on the patties during the last few minutes of cooking until melted. Place the buns, cut side down, on the outer edges of the grill to toast slightly during the last two minutes or so of grilling.
To assemble the burgers:
1. To assemble the burgers, spread the ketchup mixture over the bottom half of the buns. Top with a tomato slice and then a patty. Place the crispy potato cake on top of the patty and top with a generous amount of the caramelized onions. Spread the porcini creme fraiche over the top halves of the buns. Add the bun tops over the onions and enjoy!