ribeye burger with bacon-black garlic chutney
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
15 Min
Ingredients For ribeye burger with bacon-black garlic chutney
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1 1/2 lbground ribeye steak
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8 ozpork cracklings
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2 tspsalt
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1 tspfreshly-ground black pepper
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8 ozbrie cheese, rind removed and sliced
- BACON- BLACK GARLIC CHUTNEY
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8 ozapplewood-smoked bacon, diced
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1 cvidalia onion, diced
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4 clovekorean fermented black garlic (can find online or in asian markets)
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1/2 cbourbon
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1/2 caged balsamic vinegar
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1/2 cdried figs, chopped
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1/2 cno-sugar-added fig preserves
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1 tspchipotle peppers in adobo, chopped
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1 Tbspfresh thyme leaves
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1/4 tspsea salt
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1/8 tspfreshly-ground black pepper
- RADICCHIO & FENNEL SLAW
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2 cradicchio, sliced thinly
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1 cfennel bulb, sliced thinly
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2 Tbsphomemade or good-quality, store-bought mayonnaise (recipe follows)
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1 tspsea salt
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1/2 tspfreshly-ground black pepper
- HOMEMADE MAYONNAISE
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1 lgegg yolk
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2 Tbspchampagne vinegar
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2 tspdijon mustard
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1/4 tspgarlic, grated
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1 Tbsphoney
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3/4 cextra-virgin olive oil
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1/4 tspsea salt
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1/8 tspfreshly-ground black pepper
- SPICY SWEET POTATO STICKS
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1 qtoil for deep-frying
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1 lgsweet potato, cut into thin sticks
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1 Tbspchipotle-cinnamon grill seasoning (or any seasoning you prefer)
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4black sesame brioche buns (or bun of your preference)
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2 Tbspbacon fat
How To Make ribeye burger with bacon-black garlic chutney
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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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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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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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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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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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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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7Mix together the slaw ingredients and set aside until ready to assemble the burgers.
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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