Johnnie Walker’s Behind the Burger Bash presented by Goldbelly hosted by Rachael Ray
Follow along or cook at your leisure! If you have attended a prior NYCWFF Goes Virtual presented by Capital One class, you’ll find this format is slightly different as the chefs will have the majority of their cooking done in advance of the live program. You will get to witness how each of the chefs assemble their burger, speaking to their unique ingredients and combinations and learn their techniques for creating their winning burger.
Shake Shack, John Karangis
Dry Aged Double Cabot Cheddar Cheese Burger with Brown Butter Mayo and Pickled Red Onions(Makes 2 each, Double Cheese Burgers)
Brown Butter Mayo – Yields 390 grams (14 ounces)
· 17 grams canola oil
· 35 grams shallots, peeled and sliced
· 1.5 grams salt
· 2 grams fresh garlic, sliced thin
· 1 grams fresh thyme, washed left on sprig
· 4 grams fresh tarragon, washed, left on sprig
· 1 each fresh bay leaf
· .5 grams whole black peppercorns
· 75 grams champagne vinegar
· 275 grams Hellman’s mayo
· 113 grams unsweetened butter
· 6 grams salt
Pickled Red Onions – Yields 432g (15 ounces)
· 19g white mustard seeds
· 45g white balsamic vinegar
· 125g champagne vinegar
· 62g sugar
· 62g water
· 8g salt
· 112g red onion rings, sliced ¼ inch thick
· 2 each Martin’s Potato Rolls
· 4 each 4oz Fresh Pat LaFrieda Dry Aged Beef Patties
· 4 each slices White Cabot Cheddar Cheese Slices, Sliced 1/8 inch thick
· 2 tbsp butter unsalted
· 2 tbsp Brown Butter Mayo, recipe below
· 3 oz Pickled Red Onions, drained from liquid, recipe below
Brown Butter Mayo
1. Place a clean, dry mixing bowl over another mixing bowl filled with ice water.
2. Heat butter in a sauce pot and bring to a simmer. Allow to slowly simmer until the color changes from golden yellow to light brown, then eventually brown. Carefully wait until the butter turns a mahogany brown and immediately remove from the stove and strain through a sieve directly into the clean dry mixing bowl. Stir the butter in the bowl for a minute or two until it’s cooler than room temperature.
3. In a separate saucepan melt the oil and sweat shallots with first 6g salt and garlic until soft and translucent. Add thyme, tarragon, bay leaf, peppercorns and vinegar, and simmer slowly until 90% of the liquid is reduced. Strain through a fine sieve and cool.
4. In another clean mixing bowl add the mayo, brown butter and strained reduction with additional salt. Stir with a whisk until well incorporated. Refrigerate immediately.
Pickled Red Onions:
1. Peel and trim the ends of the onions. Slice the onions as evenly as possible, into ¼ inch thick rings. Gently, with your hands, separate the individual rings within the onions. Lay them into a mixing bowl.
2. Add the vinegars, mustard seeds, sugar, water and salt into a pot and bring to a boil. Immediately pour over the onions and allow the mixture to come to room temperature.
1. Heat a 12” (or larger) skillet until just hot, but not smoking, then immediately add the butter until it melts. Open the buns while keeping them attached at the hinge and place them cut side down directly on the butter.
2. Carefully toast the buns until they are evenly lightly golden brown. Remove from the skillet
3. Wipe the skillet clean with a paper towel.
4. To make one burger: Heat the skillet until smoking hot and immediately place the two patties 6 inches apart from each other and smash down with a spatula until it’s approximately ¼ inch thickness from one end to the other. Repeat with the other patty. Cook for 90 seconds, or until you see dark caramelization around the ends of the patties. Carefully flip the burger and immediately place one slice of cheese on top. Continue cooking the burger for another 60-75 seconds, then remove from the skillet.
5. Remove both burgers and lay one on the bottom of the toasted bun, then lay the other patty on top of that. Place 1 tbsp of the brown butter mayo on the top bun and spread it to fully cover the bun. Spread half the onions on top of the patty and close the bun.
6. Wipe the skillet with a paper towel. Heat until smoking and repeat the above steps to cook the other cheese burger.
Le Rivage Restaurant, Paul Denamiel
French Onion Soup Burger (Serves 6)
· 2 Sticks of butter
· 6 Slices of Cabot Swiss Cheese
· 6 Buns
· 6 Pat LaFrieda Burgers (prepackaged or a blend of brisket, chuck and short rib)
· 2 tbs. Butter
· 2 tbs. Flour
· 1 1/4 Cup Heated Milk
· Ground Pepper
· 4 Large Spanish Onions
· 1 Cup Beef or Chicken Stock
· 2oz Johnnie Walker
· 4 tbs. Olive Oil
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil until caramelized. Add stock and Johnnie Walker and cook until most is evaporated. This may take about 20 min. Salt and pepper. Set aside.
Heat a grill pan over high heat. Lightly brush the pan with melted butter. Generously salt and pepper both sides of each burger. Place the burger on the grill pan and cook for 5–6 min. each side for medium temp burgers. After the burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted. Split the bun. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions on the bottom bun.
Gardein’s Ultimate Beastie Burger Patty Melt(Serves 1)
· 1/8 medium yellow onion, thinly sliced
· 1 Gardein Ultimate Plant-Based Burger
· 1 teaspoon butter
· 1 teaspoon yellow mustard
· 2 slices Cabot Yellow American Cheese
· Special Sauce, recipe follows
· 2 slices Martin’s Potato Bread, generously buttered on one side
· 1/2 cup mayonnaise
· 3 tablespoons yellow mustard
· 2 tablespoons sweet relish
· 1 tablespoon ketchup
· 1 tablespoon apple cider vinegar
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon paprika
Heat a griddle or large cast-iron skillet over medium-high heat. Add the butter and sliced onions and cook, stirring every so often, until the onions have a nice sear to them, 4 to 5 minutes. Set aside.
Wipe the griddle clean and return to medium-high heat. Spray with nonstick cooking spray. Put the patty on the griddle. Spoon about 1 teaspoon mustard (or squeeze directly from the bottle) onto the top side of the patty. Cook about 3 minutes, then flip and cook for an additional 3 minutes.
Spread some Special Sauce on each piece of the unbuttered side of bread, then add 1 slice of American cheese, 1 patty, some onions, a second slice of cheese, and top with the additional slice of bread. Return to griddle and cook 2-3 minutes per side, until bread is toasted golden brown and the cheese is melted. Transfer to a cutting board, cut in half on the diagonal, and serve.
Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.
Burger & Barrel, Josh Capon
Capon’s “BLB” Burger
· 1 lb bacon
· ¼ cup olive oil
· 2 Spanish onions, diced
· Salt & pepper to taste
· 1 cup Hellman’s mayo
· 1 cup ketchup
· ¼ red onion, diced
· 1 TBSP red wine vinegar
· ¼ cup relish
· (4) 6oz hamburger patties
· 4 TSP Dijon mustard
· 4 Martin’s Potato Rolls
· 4 slices Cabot Yellow American cheese
· Shredded lettuce
· Sliced tomato
· 1 cup sliced dill or bread & butter pickles
1. Cook the bacon on a sheet pan in a 350 degree oven until crispy, about 7-10 minutes. Set aside on paper towels. When cooked, chop with a knife into small pieces or pulse in a food processor until chunky. DO NOT MAKE MUSH.
2. Dice the onion and sauté on medium heat in olive oil until caramelized and golden brown, about 20 minutes. Season with salt and pepper.
3. Combine the bacon and onions in a mixing bowl, season with salt and pepper, and set aside. Can keep in the fridge for a few days. Heat up in a sauté pan when ready to use.
1. Combine the mayo, ketchup, diced red onion, vinegar and relish in a mixing bowl. Mix well and keep in the fridge until ready to use.
1. Heat a cast iron pan or griddle to smoking hot. Season patties with S&P and smear 1 TSP of Dijon on one side of the burger. Lightly coat the pan or griddle with a little oil and sear the burgers with the mustard facing up. Let the burgers caramelize before flipping, about 3-5 minutes. Flip and place a slice of American cheese. Cook until desired temp. Lightly toast buns.
2. Place 1 TBSP of sauce on the top and bottom of each bun. Place the burger patty on the bottom bun. Top with TBSP of the warm bacon jam. Top with 5 slices of pickles, shredded lettuce, tomato.
Black Tap, Executive Chef Stephen Parker
Mulberry Street Burger Recipe (Serves 1)
This is our ode to Italian-American culture in New York all in one delicious burger that embodies the street that is the heart of NYC’s Little Italy: Mulberry Street. It’s not just red sauce. New Yorkers in-the-know, know where to go on Mulberry Street to get the best provolone and parmesan, the best prosciutto and soppressata, and the best of all-things-Italian. Enjoy your taste of Mulberry Street right at home!
Hot Cherry Pepper Mix – prepare in advance of class
· 2 cups Hot Cherry Peppers
· ¼ cup Pickling Liquid from Cherry Peppers
· ½ cups Sliced Red Onions
· 5 Garlic Cloves, julienned
· 2 tbsp Olive Oil
· 6 tbsp Chopped Parsley
· 3 Garlic Cloves
· ½ Cup Mayonnaise
· ¼ tsp Salt
· 1 Pat LaFrieda Burger Patty
· 1 Martin’s Potato Bun
· 1.5 tbsp Kosher Salt
· 1/2 tsp Freshly Ground Black Pepper
· Canola or Vegetable oil for the pan
· 2 Slices Thinly Sliced Prosciutto
· 3 Slices Thinly Sliced Soppressata
· 2 Slices Provolone Cheese
· 1 tbsp Freshly Shaved Parmesan
· 2 tbsp Hot Pepper, Onion and Garlic Mix (recipe below)
· 1 tbsp Roasted Garlic Mayo (recipe below)
· Lettuce, Tomato Slices, Pickle Spears, For Serving
Hot Cherry Pepper Mix
1. Heat pan on high heat and add oil
2. Sauté red onions until golden brown and add garlic and cherry peppers; cook until color brightens, about 5 minutes
3. Add ¼ cup of pepper pickling liquid, chopped parsley and salt and cool at room temperature
4. If possible, refrigerate for a minimum of 6 hours prior to use.
1. Heat a sauté pan on low heat and add garlic cloves. Continuously move garlic around ensuring the garlic is browned on all sides, about 5 minutes. Transfer to a sheet tray to allow to cool and
1. Mix the salt and pepper together in a small bowl and use half of it to generously season the tops of the burger patty.
2. Heat a cast-iron flat-top griddle or large cast-iron skillet over medium-high heat for 2 minutes. Dip a folded paper towel in the oil and use it to grease the pan. With a spatula, carefully transfer the patties to the pan, seasoned-side down. Sprinkle the patties with the remaining salt and pepper mixture. Cook, without pressing down or moving the burgers, until the bottoms are browned, about 5 minutes. Flip the burgers and cook for 4/12 to 5 minutes longer for medium-rare or 7 minutes more for medium. Top each burger with 2 slices of provolone cheese. Add 1 teaspoon of water to the pan, cover the pan immediately, and cook for 1 minute or until the cheese has melted, then transfer burgers to a plate.
3. Warm and brown the prosciutto and soppressata for 1 minute on each side; add peppers and onion mix to pan and warm for 1 minute; set aside when done
4. Pour off most of the fat from the pan and use a paper towel to wipe out the browned bits. Open buns and place halves cut-side down in the pan until browned and toasted, 1 to 2 minutes. Turn the buns over to toast the other side, 30 sec to 1 minute longer.
5. Slide the patty onto a bun bottom. Top with prosciutto, soppressata, onion and pepper mix, and fresh parmesan. Spread the Garlic Mayo on the top bun and set on top of the burger. Serve with lettuce, a tomato slice, and a pickle on the side.