You can’t miss with a great burger
Variations on a burger are always winners and this recipe for a “messy love of a burger,” to quote originator Gail Simmons, includes what she calls her special sauce — mayonnaise livened up with spices and pickle juice.
The Toronto-born U.S. chef specializes in interpreting restaurant recipes for the home cook in Bringing It Home: Favorite Recipes from a Life of Adventurous Eating (Hachette Book Group, $39).
This burger’s long list of ingredients is worth the preparation time.
MY KINDA BURGER
Serves: 4
Sauce:
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) finely chopped dry shallot
2 tsp (10 mL) ketchup
1 tbsp (15 mL) pickle juice
1/2 tsp (2.5 mL) smoked paprika
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) hot sauce
Burgers:
1 1/2 lb (680 g) medium ground beef
2 tbsp (30 mL) Dijon mustard
2 large egg yolks 1tbsp (15mL) plus
1tsp (5 mL) capers, rinsed, chopped
2 tbsp (30 mL) finely chopped dry shallots
3/4 tsp (4 mL) Worcestershire sauce
1/2 tsp (2.5 mL) kosher or coarse salt
1/4 tsp (1 mL) freshly ground pepper
4 extra-large brioche, sesame seed, or potato buns, split
Trimmings: ketchup; lettuce leaves; tomato slices; bread-and -butter pickle slices 1/4 lb (114 g) crumbled mild blue cheese (about 1/2 cup/125 mL)
1. For the sauce: In a bowl, combine mayonnaise, chopped shallot, ketchup, pickle juice, paprika, garlic powder and hot sauce, cover and refrigerate. (May be refrigerated for up to one day.)
2. For the burgers: In a large bowl, combine meat with mustard, egg yolks, capers, shallots, Worcestershire sauce, salt and pepper. Divide into four equal portions and shape into 4-inch (10-cm) patties.
3. Heat grill or broiler to high. Grill or broil burgers, turning once, about four minutes per side for medium-rare.
4. Meanwhile, grill or lightly toast buns. Add burgers and trimmings and serve.