Chef Shelly’s Gourmet Burger

Gourmet Charolais Hamburger with Caramelized Onion Tomato Jam served with Vidalia Onion Rings

Ingredients

2 pounds of Charolais Ground Beef

1 TBLS Montana Flavor To Savor

2 TBS Lemon Juice

1/3 cup of light oil

1/2 tsp Salt

1/4 tsp Pepper

1 Heirloom Tomato

Hardy hamburger bun of your choice.

For the Jam:

1 Yellow Onion

2 TBLS Oil

2 TBS Butter

Pinch of Salt

8 oz Grape Tomatoes

1/4 cup Balsamic Vinegar

1/4 cup Black-strap Molasses

1/4 cup Water

1/2 tsp red pepper flakes

INSTRUCTIONS

PREPARE THE JAM:

No boring ketchup on these gourmet burgers. This jam hits the tangy sweet notes in a more elevated way. Heat a large skillet over Medium-Low heat, add the oil then diced onion with a pinch of salt. Cover for 4-5 minutes, stirring occasionally until softened and translucent. Manage your heat so you don’t burn the onions. Reduce the heat to low, add the butter, and cover for additional 4-5 minutes, stirring occasionally. Remove the cover and stir frequently until onions are melty soft and caramelized (approx 20-30 minutes). Add the halved tomatoes with salt, cover, and simmer to let the tomatoes break down and release juices. Deglaze with the balsamic vinegar. Then add the remaining ingredients. Stir frequently and let ingredients reduce to a jammy consistency. Taste for seasoning. Set aside to serve warm.

PREPARE THE VINAIGRETTE:

Add the lemon juice, dijon, salt and pepper to bowl. Slowly drizzle in the oil while wisking constantly to emulsify the dressing. Taste for seasoning. Set aside.

PREPARE THE BURGERS:

Preheat your grill to 450F. Get the seasoning into each bite with this tip: In a flat dish, spread the raw burger out and season with 1 tsp of steak seasoning. Build the burger patties then season the top and bottom of the patties with the remaining steak seasoning. Grill to your desired temperature. TOAST THE BUNS: Then spread the herb cheese spread inside of both buns. Place Burger on top of cheese spread, cover the patty with jam. Toss the Arugula with just enough dressing to appear damp, then layer a portion of dressed Arugula over the jam, top with a tomato slice, and enjoy!

Vidalia Onion Rings:

1 large Vidalia Onion

1 cup flour

1/2 cup corn starch

2 TBLS Montana Flavor To Savor spice

1 tsp spicy cajun spice of your choice

12 oz cold beer

Vegetable oil for frying.

Directions:

1. Whisk together all the dry ingredients. Taste for seasoning. It should have flavor with a hint of salt, not just raw flour taste. Add more seasoning as necessary.

2. In a heavy-sided, dutch oven style pot, pre-heat the oil to 375F.

NOTE: You’ll want 3” of oil so be sure your dutch oven pot is twice as high as oil level to ensure safety. Later when you begin to add ingredients to the oil the temperature will reduce to 350F which is perfect fry temp to ensure crispy, not oily, onion rings.

NOTE: (If not serving immediately: Preheat oven to warm.)

Have a sheet pan with a wire rack on it set aside. Keeping the rings elevated with air flowkeeps them from getting soggy.

3. Add the fresh cold beer to dry mixture and whisk to combine. It should have consistency of pancake mix. Add more flour & corn starch if too thin. Remember to add a pinch more of seasoning if you add more flour. Let batter rest for 10 minutes. Whisk again before using.

4. When oil is to temp, add the sliced rings to prepared batter, and coat all sides. Carefully place battered rings in hot oil and cook until GBD (golden brown delicious).

Do in small batches and don’t layer on top of each other in oil or they’ll stick together. You can place smaller rings inside of larger ones as long as there is plenty of room between. Flip the rings as needed to ensure other side gets same color and crisp. Manage your oil temperature to remain in the 350F range and be careful of hot oil splatters. Carefully remove the onion rings from oil onto the wire rack on your sheet pan. Top sprinkle with a little kosher salt. Repeat process for remaining onion rings. If your oil dropped in temperature too much, adjust heat and wait before frying the next batch.

To hold until your main course is ready, place your wire rack sheet pan of onion rings into warm oven.