Adapted from West Coast Prime Meats Cooks © 2015
- One pound beef chuck
- Half-pound short rib, removed from the bone
- Half-pound brisket
- Half-pound tri-tip
- One teaspoon sea salt
- One teaspoon fresh-cracked black peppercorns
- At least one hour before you begin, place a large bowl and the mixer’s grinder attachment in your freezer and allow to chill.
- When you are ready to grind, attach to your mixer and place on highest speed.
- Cut your meat into 1/4-inch strips (NOT cubes) and feed through the grinder into the chilled bowl.
- Once ground, wash your hands and make sure to mix the meat thoroughly by hand into a uniform texture.
- Divide the mixture into four equal-portion balls. Place each on a piece of wax paper, cover with plastic wrap and refrigerate until ready to use.
*If you are not able to grind your own meat, please use ground beef with a fat content of at least 15 percent.
- Quarter-cup mayonnaise (Hellman’s preferred)
- One tablespoon ketchup (Heinz preferred)
- One teaspoon fresh lemon juice
- One teaspoon canned chipotle chiles, puréed
- One tablespoon fresh basil, minced
- One teaspoon Dijon mustard
- Half-teaspoon sweet pickle relish
- Combine all ingredients in a small bowl and set aside to allow flavors to develop.
- Make at least one hour before burger assembly. Cover with plastic wrap or parchment paper and reserve.
- One large red bell pepper
- One fresh Anaheim chile
- Two tablespoons canola oil
- Preheat oven to 500 degrees.
- Rub down the pepper with the canola oil, then place the whole peppers on a sheet pan and bake in the oven for 30 to 40 minutes, turning every 10 minutes until the pepper skins are evenly wrinkled and charred.
- Remove the pan from the oven, cover it tightly with aluminum foil and set aside for 30 minutes or until the peppers are cool enough to handle.
- Remove the stems and seeds from each pepper, cut the peppers into small dice and reserve.
- One large Hass avocado
- One teaspoon fresh lime juice
- Two dashes of Sriracha hot sauce
- Half-teaspoon sea salt
- Half-teaspoon freshly ground pepper
- Cut avocado in half and remove the seed.
- Using a large spoon, scoop the pulp out into a medium bowl; discard the skin.
- Place the avocado pulp in a bowl and smash with a potato masher a few times. (You still want some chunks of avocado for texture.)
- Add the lime juice, hot sauce and salt and pepper to taste.
- Cover with plastic wrap or parchment paper and reserve.
Bacon and Caramelized Onions
- Eight slices applewood-smoked bacon
- Half of a medium yellow onion, minced
- One medium shallot, minced
- Place a cast iron skillet on a burner over medium heat.
- Lay the strips of bacon in the pan and cook on both sides until crispy (about 10 minutes).
- Take the strips out of the pan, place them on a paper towel and reserve for burger assembly.
- With the pan and the grease still hot, place the minced onions and shallots in the same skillet, turn the heat down to medium-low and cook down until golden brown. Remove from the pan and reserve for later.
- Two ripe plum tomatoes
- One teaspoon canola oil
- Quarter-teaspoon sea salt
- Quarter-teaspoon freshly ground pepper
- Preheat oven to 325 degrees.
- Stem the tomatoes and slice them in half lengthwise.
- Toss the tomatoes with oil and season with salt and pepper.
- Place the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper or aluminum foil.
- Roast for 20 minutes. Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely.
- Peel tomato skins and cut in small dice. Set aside for burger assembly.
- One recipe Bacon and Caramelized Onions (see recipe)
- One recipe Roasted Peppers (see recipe)
- One recipe Burger Patties (see recipe)
- Four slices provolone
- One recipe Chipotle Aioli (see recipe)
- One cup arugula, washed and drained
- One recipe Oven-Roasted Tomato (see recipe)
- One recipe Crushed Avocado (see recipe)
- Four brioche-style hamburger buns of your choosing
- Two tablespoons salted butter, melted
- Two tablespoons sea salt
- Two tablespoons fresh-cracked pepper
- Two tablespoons canola oil
- One sprig thyme
- One whole garlic clove, peeled and crushed
- Preheat oven to 350 degrees.
- On a piece of wax paper, push down each hamburger ball enough to be 1/4-inch wider than your buns. It’s important because the meat will shrink during the cooking process.
- Season both sides of the patties with sea salt and fresh-cracked pepper.
- Place a medium cast iron skillet on the stove burner over medium-high heat.
- Add the canola oil to the skillet. Once it starts to smoke slightly, add your patties.
- Let the patties cook for two minutes. It is important to leave the patties alone once placed in the skillet. This will create a crisp, caramelized exterior.
- Flip the burgers, add the thyme sprig and garlic clove to the skilled and cook for another two minutes.
- Start building your burger by topping them with the caramelized onions, the roasted peppers and the provolone cheese, in that order.
- Place skillet in the preheated oven and cook for an additional 5 minutes or until the internal temperature reads 145 for medium rare or 155 for medium.
- Pull the skillet from the oven and allow the burgers to rest for a couple of minutes.
- While the patties are resting, butter and toast the buns. You can put them on a sheet pan and toast them in the same oven as the burgers.
- Once the buns are toasted, spread each bun base with some of the chipotle aioli, then top with some arugula leaves, 1/4 of the roasted tomato, a burger patty, 2 slices of the reserved bacon and 1/4 of the crushed avocado.
- Repeat Step 11 with remaining three buns and patties. Eat and enjoy.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
When chef Joseph Mahon debuted his deluxe burger at tony Bastide in West Hollywood, he created more than a sandwich. Mahon’s best-selling special became the cornerstone for his own restaurant concept, Burger Parlor...
The roasted peppers, oven-roasted tomato and chipotle aioli may be made up to one day before needed. If you are grinding your burger meat, please cook the burgers within eight hours of grinding. You will also want to make the bacon and caramelized onions and the crushed avocado as close to serving time as possible.
If you have a stand mixer (like a KitchenAid) with a grinder attachment, try grinding your own burger patties. The flavor and freshness of the patties is worth the extra effort. At Burger Parlor, we use all corn-fed meat from Nebraska, both for its fat content and flavor.