ribeye burger with bacon-black garlic chutney
This is a gourmet, "black-tie" burger. It combines the flavors and textures of a steak dinner into a burger. All of the components can be made well in advance. The bacon-black garlic chutney will keep indefinitely in the refrigerator and can be used on all types of meats.
prep time
45 Min
cook time
15 Min
method
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yield
4 serving(s)
Ingredients
- 1 1/2 pounds ground ribeye steak
- 8 ounces pork cracklings
- 2 teaspoons salt
- 1 teaspoon freshly-ground black pepper
- 8 ounces brie cheese, rind removed and sliced
- BACON- BLACK GARLIC CHUTNEY
- 8 ounces applewood-smoked bacon, diced
- 1 cup vidalia onion, diced
- 4 cloves korean fermented black garlic (can find online or in asian markets)
- 1/2 cup bourbon
- 1/2 cup aged balsamic vinegar
- 1/2 cup dried figs, chopped
- 1/2 cup no-sugar-added fig preserves
- 1 teaspoon chipotle peppers in adobo, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly-ground black pepper
- RADICCHIO & FENNEL SLAW
- 2 cups radicchio, sliced thinly
- 1 cup fennel bulb, sliced thinly
- 2 tablespoons homemade or good-quality, store-bought mayonnaise (recipe follows)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-ground black pepper
- HOMEMADE MAYONNAISE
- 1 large egg yolk
- 2 tablespoons champagne vinegar
- 2 teaspoons dijon mustard
- 1/4 teaspoon garlic, grated
- 1 tablespoon honey
- 3/4 cup extra-virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly-ground black pepper
- SPICY SWEET POTATO STICKS
- 1 quart oil for deep-frying
- 1 large sweet potato, cut into thin sticks
- 1 tablespoon chipotle-cinnamon grill seasoning (or any seasoning you prefer)
- 4 - black sesame brioche buns (or bun of your preference)
- 2 tablespoons bacon fat
How To Make ribeye burger with bacon-black garlic chutney
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Step 1Combine the steak, cracklings, salt and pepper and form into four patties with a slight indentation in the middle. Set aside until ready to grill.
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Step 2Cook the bacon in an 8-inch, non-stick saute pan over medium heat until crisp. Remove the bacon bits with a slotted spoon onto paper towels. Reserve two tablespoons of the fat to baste the buns.
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Step 3Add the onion and black garlic to the pan and cook, stirring often, until the onions are soft, about 3-5 minutes.
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Step 4While the onions are cooking, place the bourbon, balsamic vinegar and the dried figs into a microwave-safe bowl and microwave on high for 30 seconds, just until the figs plump up and absorb the liquid.
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Step 5Add the dried fig mixture, the preserves, chipotle peppers, thyme, salt and pepper to the onions and cook, stirring often, for five minutes longer. Remove from the heat and stir in the bacon bits. Set aside until ready to assemble burgers.
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Step 6To make the mayonnaise, place the yolk, vinegar, dijon, garlic and honey into a blender. Slowly drip in the oil with the motor running until the mixture resembles mayonnaise. Add the salt and pepper.
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Step 7Mix together the slaw ingredients and set aside until ready to assemble the burgers.
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Step 8Heat the oil in a 3-quart, deep-sided pan over medium-high heat. Drop the sweet potato sticks into the hot oil and cook until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Season while hot with the grill seasoning.
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Step 9Grill the burgers over medium-high heat to desired doneness, 2-3 minutes per side for medium. Top with the cheese and tent with aluminum foil to keep warm and melt the cheese.
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Step 10Spread the cut-side of each bun with bacon fat and grill, fat-side-down, for 1-2 minutes until golden and crisp.
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Step 11To assemble the burgers, spread mayonnaise onto the bottom bun. Top with a patty, the slaw and some sweet potato sticks. Spread the chutney onto the top bun and top the burger.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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