Chef Jamie's Burgers 8/11/15 - WSMV News 4

Chef Jamie's Burgers 8/11/15

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Turkey Burger

1 lb. ground Turkey, DARK MEAT
4 oz. Boursin Cheese
1 TBS Fresh Flat Leaf Parsley, chopped
Kosher Salt
Fresh ground black pepper

1.    Combine meat, cheese & parsley in a stainless, or glass bowl, mix thoroughly.  Use care not to over mix, as meat will become “mushy” from the heat of your hands.  Wear gloves preferably. 
2.    Season aggressively with kosher salt – approximately 1.5 tsp. per lb of meat, add black pepper to taste.
3.    Shape meat into patties – your choice on thickness, I prefer at least ¾” but no more than 1”.
4.    Place patties in refrigerator until chilled – don’t skip this step!
5.    Grill (preferably) or pan fry until desired doneness.
6.    Bon Appétit 

 

The Perfect Burger

1 lb. ground beef, preferably chuck – at least 20% fat
Kosher Salt
Fresh ground black pepper

1.    Combine meat in a stainless, or glass bowl, mix thoroughly.  Use care not to over mix, as meat will become “mushy” from the heat of your hands.  Wear gloves preferably. 
2.    Season aggressively with kosher salt – approximately 1.5 tsp. per lb of meat, add black pepper to taste.
3.    Shape meat into patties – your choice on thickness, I prefer at least ¾” but no more than 1”.
4.    Place patties in refrigerator until chilled – don’t skip this step!
5.    Grill or pan fry until desired doneness.
6.    Bon Appétit!!

 

The Perfect More at Midday Burger


1 lb. ground beef, preferably chuck – at least 18% fat
1.2 lb. ground pork, lean
1 Large Poblano pepper, roasted, peeled & seeded
1 Shallot, minced fined
2 cloves fresh garlic, finely minced
2 TBS fresh Cilantro, finely minced
Kosher Salt
Fresh ground black pepper

1.    Combine meats, pepper, shallot, garlic & cilantro in a stainless, or glass bowl, mix thoroughly.  Use care not to over mix, as meat will become “mushy” from the heat of your hands.  Wear gloves preferably. 
2.    Season aggressively with kosher salt – approximately 1.5 tsp. per lb of meat, add black pepper to taste.
3.    Shape meat into patties – your choice on thickness, I prefer at least ¾” but no more than 1”.
4.    Place patties in refrigerator until chilled – don’t skip this step!
5.    Grill (preferably) or pan fry until desired doneness.
6.    Bon Appétit!!!!

Potato Salade

2 lbs. Baby Yukon Gold & Red Potatoes, mixed – washed & sliced in 1” cube*
1 bunch Scallions, washed & sliced on diagonal (white & green parts)
2 TBS fresh Tarragon, coarsely chopped
Kosher Salt
Vinaigrette – recipe follows

1.    Boil potatoes in salted water until JUST fork tender, drain.
2.    Allow potatoes to come to room temperature and combine with onions & tarragon.
3.    Dress with vinaigrette, taste and adjust seasoning with kosher salt.
4.    Bon Appétit!!

*Alternately you can cut potatoes in ¼” slice.

Honey Mustard Vinaigrette

Olive oil – the GOOD stuff you keep hidden
White or Red wine vinegar
Clover honey
Dijon mustard (or coarse grain)
1 clove finely minced garlic
Salt and fresh ground pepper

Directions:
Mix olive and vinegar at a ratio of 4 parts oil to 1 part vinegar.  Add equal parts honey and Dijon, garlic, salt and pepper. Blend or shake to combine, taste and adjust seasoning.  Alternately add vinegar, mustard and honey whisk to combine - then slowly whisk in olive oil until emulsified.  Taste and adjust seasoning.

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