Phillipe Sobon’s Melting Pot Burger

Ingredients

Melting Pot Burger

Ingredients for the patties:

1 pound of grass fed beef
1 pound of baby bella mushrooms minced
2 tablespoons of salt
1 tablespoon of ground black pepper
6 count of brioche buns
2 tablespoons of ricotta fresh
2 cups of shredded lettuce

Ingredients for the jam:
1 pound of tomatoes
2 jalapenos
1/2 cup of brown sugar
1 lime

Ingredients for kimchi cucumbers:
2 pounds sliced cucumbers English
3 tablespoons salt
1 tablespoon sugar
5 scallions cut into 1 inch pieces
2 tablespoons fish sauce
2 tablespoons gochujang
1 tablespoon hoisin sauce

Ingredients for compound butter:
1 stick of salted butter
2 tablespoons of crushed rosemary dried

Ingredients for sauteed Onion
Yellow Onion
Balsamic vinegar

Directions

Instructions for beef patties:
Take out the grass fed beef, mushrooms and mix together into a patty, and season with salt and pepper.
Place on the hot grill. Cook for 4-5 minutes on each side for medium.

Instructions for the jam:
Place the tomatoes and jalapenos in a food processor, and blend until incorporated leaving some chunks, but almost completely smooth.
Toss into pot along with brown sugar and let cook for 15-20 minutes till mixture is reduced by half.
Add 1 tablespoon of lime juice.

Instructions for kimchi cucumbers:
Toss cucumbers, salt, and sugar in a large bowl. Let sit at room temperature for 20 minutes for juices to release.
Add scallions, gochujang, fish sauce, hoisin. Toss until well coated. Place kimchi in jars until ready to serve.

Instructions for compound butter:
Place softened butter in a bowl along with all of the rosemary. Mix together until the rosemary is fully incorporated with the butter. Place butter on parchment paper and roll into a log and secure the ends. Place in the refrigerator to set for 10 minutes.

Instructions for onions:
Slice very thinly and set aside.
Pour olive oil into a pan followed by the onions.
Make sure to turn them often to caramelize on all sides. About 5-7 minutes total. Add balsamic vinegar to the last 2 minutes of cooking and allow it to reduce down.

To assemble the burgers:
Grill both cut sides of the top and bottom buns for 1 minute.
Spread 2 tablespoons of ricotta on the bottom bun, followed by the grass fed burger, 2 tablespoons of rosemary butter, 3 kimchi cucumbers, 1 tablespoon of tomato jam spooned over top of burger, and close with top bun and serve.

MORE RECIPES

Joanne Lee Molinaro's Korean BBQ Black Bean Burgers

Chef Scott Conant's Rosemary Lentils

Chef Eric Ripert's Roasted Chicken with Wild Mushroom Stuffing, Chestnuts, Brussel Sprouts and Squash

Phillipe Sobon’s Melting Pot Burger

PRINT THIS RECIPE

Ingredients

Melting Pot Burger Ingredients for the patties: 1 pound of grass fed beef 1 pound of baby bella mushrooms minced 2 tablespoons of salt 1 tablespoon of ground black pepper 6 count of brioche buns 2 tablespoons of ricotta fresh 2 cups of shredded lettuce Ingredients for the jam: 1 pound of tomatoes 2 jalapenos 1/2 cup of brown sugar 1 lime Ingredients for kimchi cucumbers: 2 pounds sliced cucumbers English 3 tablespoons salt 1 tablespoon sugar 5 scallions cut into 1 inch pieces 2 tablespoons fish sauce 2 tablespoons gochujang 1 tablespoon hoisin sauce Ingredients for compound butter: 1 stick of salted butter 2 tablespoons of crushed rosemary dried Ingredients for sauteed Onion Yellow Onion Balsamic vinegar

Directions

Instructions for beef patties: Take out the grass fed beef, mushrooms and mix together into a patty, and season with salt and pepper. Place on the hot grill. Cook for 4-5 minutes on each side for medium. Instructions for the jam: Place the tomatoes and jalapenos in a food processor, and blend until incorporated leaving some chunks, but almost completely smooth. Toss into pot along with brown sugar and let cook for 15-20 minutes till mixture is reduced by half. Add 1 tablespoon of lime juice. Instructions for kimchi cucumbers: Toss cucumbers, salt, and sugar in a large bowl. Let sit at room temperature for 20 minutes for juices to release. Add scallions, gochujang, fish sauce, hoisin. Toss until well coated. Place kimchi in jars until ready to serve. Instructions for compound butter: Place softened butter in a bowl along with all of the rosemary. Mix together until the rosemary is fully incorporated with the butter. Place butter on parchment paper and roll into a log and secure the ends. Place in the refrigerator to set for 10 minutes. Instructions for onions: Slice very thinly and set aside. Pour olive oil into a pan followed by the onions. Make sure to turn them often to caramelize on all sides. About 5-7 minutes total. Add balsamic vinegar to the last 2 minutes of cooking and allow it to reduce down. To assemble the burgers: Grill both cut sides of the top and bottom buns for 1 minute. Spread 2 tablespoons of ricotta on the bottom bun, followed by the grass fed burger, 2 tablespoons of rosemary butter, 3 kimchi cucumbers, 1 tablespoon of tomato jam spooned over top of burger, and close with top bun and serve.