THE OPEN LINE ~ Saturday, August 12, 2017
BEEF & GROUND PORK SLIDERS
2 ounces butter
1 cup yellow onions, thinly sliced
1 teaspoon white pepper
2 teaspoons kosher salt, divided
12 ounces (80/20) ground beef
12 ounces ground pork
1 teaspoon black pepper
1/4 cup equal parts mayonnaise and mustard
1 teaspoon lemon juice
1 cup thinly shredded romaine hearts
12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester)
12 petit buns (2 to 2 1/2 inches), toasted
In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.
Recipe courtesy of Robert Irvine
4 ears fresh sweet corn, shucked
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon smoked sea salt
Roasted Poblano Mayo, recipe follows
1 cup crumbled Cotija cheese
1/2 cup fresh cilantro leaves, chopped
Roasted Poblano Mayo:
1 small poblano pepper
1 cup store-bought or homemade mayo
2 teaspoons honey
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
On a hot grill, char each side of fresh corn until the kernels develop some color, 5 to 6 minutes.
Mix together the paprika, chili powder and smoked sea salt.
Slather each ear with the Roasted Poblano Mayo, and then dust in the Cotija, cilantro and seasoned salt.
Roasted Poblano Mayo:
Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper.
Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.