Phillipe Sobon’s Melting Pot Burger
Ingredients
Melting Pot Burger
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<strong>Ingredients for the patties:</strong><br>
<br>1 pound of grass fed beef
<br>1 pound of baby bella mushrooms minced
<br>2 tablespoons of salt
<br>1 tablespoon of ground black pepper
<br>6 count of brioche buns
<br>2 tablespoons of ricotta fresh
<br>2 cups of shredded lettuce
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<br><strong>Ingredients for the jam:</strong>
<br>1 pound of tomatoes
<br>2 jalapenos
<br>1/2 cup of brown sugar
<br>1 lime
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<br><strong>Ingredients for kimchi cucumbers:</strong>
<br>2 pounds sliced cucumbers English
<br>3 tablespoons salt
<br>1 tablespoon sugar
<br>5 scallions cut into 1 inch pieces
<br>2 tablespoons fish sauce
<br>2 tablespoons gochujang
<br>1 tablespoon hoisin sauce
<br><br><strong>Ingredients for compound butter:</strong>
<br>1 stick of salted butter
<br>2 tablespoons of crushed rosemary dried
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Ingredients for sauteed Onion
<br>Yellow Onion
<br>Balsamic vinegar
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Directions
<strong>Instructions for beef patties:</strong><br>
Take out the grass fed beef, mushrooms and mix together into a patty, and season with salt and pepper.<br>
Place on the hot grill. Cook for 4-5 minutes on each side for medium.<br><br>
<strong>Instructions for the jam:</strong><br>
Place the tomatoes and jalapenos in a food processor, and blend until incorporated leaving some chunks, but almost completely smooth.<br>
Toss into pot along with brown sugar and let cook for 15-20 minutes till mixture is reduced by half.<br>
Add 1 tablespoon of lime juice.<br><br>
<strong>Instructions for kimchi cucumbers:</strong><br>
Toss cucumbers, salt, and sugar in a large bowl. Let sit at room temperature for 20 minutes for juices to release.<br>
Add scallions, gochujang, fish sauce, hoisin. Toss until well coated. Place kimchi in jars until ready to serve.<br><br>
<strong>Instructions for compound butter:</strong><br>
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.<br><br>
<strong>Instructions for onions:</strong><br>
Slice very thinly and set aside.<br>
Pour olive oil into a pan followed by the onions.<br>
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.<br><br>
<strong>To assemble the burgers:</strong><br>
Grill both cut sides of the top and bottom buns for 1 minute.<br>
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.<br>