|
 |
|
Recipe categories |
|
Join the Recipe Club |
||
|
Submit your own recipe |
|
The Cosmopolitan Burger Makes 4 large burgers This twist on the basic cheeseburger substitutes Gruyère or chèvre for cheddar (or processed slices), and spicy sweet tomato chutney for ketchup. It can also be served open-faced on a thick slice of grilled bread. Ingredients 4 tsp. (20 mL) unsalted butter, at room temperature 1 tsp. (5 mL) finely chopped chives 1½ lbs. (700 g) minced beef 1 egg, lightly beaten ½ tsp. (2.5 mL) kosher salt ¼ tsp. (1.2 mL) freshly ground white pepper 1½ tsp. (7.5 mL) finely minced onion ½ tsp. (2.5 mL) Worcestershire sauce ¼ to ½ cup (60 to 120 mL) coarse fresh breadcrumbs made from ACE white or Calabrese bread 4 ACE burger rolls, or 4 thick slices ACE White, Calabrese, or sourdough bread Instructions Toppings Gruyère or chèvre Dijon mustard lettuce Tomato Chutney (see below) Mix the softened unsalted butter and the chives together. Form into 4 equal-sized disks. Wrap in foil and chill until very cold, at least an hour. Put the minced meat in a bowl. Add the egg, salt, pepper, onion, and Worcestershire sauce. Mix together lightly (hands are best). Add ¼ cup (60 mL) of the breadcrumbs. Mix. Add more crumbs if needed. The mixture should just hold together. Divide the beef into 4 portions. Make patties, hiding one pat of the chilled butter and chive mixture in the centre of each burger. Make a small ½-inch (1.2-cm) dent in the top of each patty to ensure a flat top when cooking, to hold the condiments better. Chill the patties until half an hour before cooking. Barbecue, grill, or pan-fry the patties to your desired doneness. If using chèvre, top the burger with it 45 seconds before removing from the heat. The Gruyère cheese will take a little longer to melt. Lay the burger buns on the grill, cut-side down, just before you put the cheese on the burgers. As soon as the cheese melts, remove the burgers and buns from the grill. Spread mustard on the bun, top with a lettuce leaf, and then add the burger and tomato chutney to taste. Top with the other half of the bun and enjoy. If serving open-faced, lightly grill or toast the bread and build the sandwich the same way. Tomato Chutney 5 cups (1.2 L) tomatoes, peeled and cut into chunks or 3 28-oz. (796 mL) cans tomatoes, drained and peeled ¾ to 1 cup (180 to 240 mL) sugar 1½-inch (3.8-cm) piece of ginger, about 1 inch (2.5 cm) in diameter, peeled and grated 3 Tbsp. (45 mL) minced garlic ½ tsp. (2.5 mL) crushed red pepper flakes 1½ to 1¾ cups (360 to 420 mL) cider vinegar 1½ tsp. (7.5 mL) kosher salt Combine all the ingredients in a heavy-bottomed stainless steel pot, starting with ¾ cup (180 mL) sugar and 1½ cups (360 mL) cider vinegar. Simmer over low heat until thick, stirring occasionally. There should still be some texture to the tomatoes. This should take about 1 to 1½ hours, depending on the water content of the tomatoes. Canned tomatoes will cook in less time. If there is still a lot of liquid left, increase the heat and bring the chutney to a simmer, but watch that it doesn't burn and that the tomatoes don't reduce to a paste. Tomatoes vary in acidity, depending on the type and the season. Taste and add more sugar and vinegar, if needed. If you add more sugar, heat until the sugar has dissolved. Cool. Taste again, and if the cooled chutney needs more sugar or vinegar, add those now, reheat the chutney, and let it cook again before using. Tomato chutney will keep in the refrigerator for 1 month or can be canned using traditional methods. This recipe is from Linda Haynes, The ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
|
|
|
Burger Rolls |
|
