This Bud’s For You! From a Top Chef Master…

1 Comment | Written on July 1, 2011 at 5:00 am , by Kristina Vanni

This holiday weekend many of us will be the “master of the grill” at a backyard barbecue. So why not take it a step further and use a recipe from an actual Top Chef Master! Yesterday I had a chance to chat with the burger master himself, Hubert Keller. Let me tell you, as a huge fan of his work and after hearing about this recipe, it was killing me that the interview took place via satellite!

You simply must watch this video to see the maestro in action. As the owner of three Burger Bar restaurants and a cookbook by the same name, this classic French chef certainly knows this All-American dish. At the end Chef Keller even shares a few tips for anyone interested in entering our burger recipe contest this week! He says not to think of the recipe as “just a burger” but rather approach it the same way you would a fine piece of steak or fish. Suddenly flavor combinations and components will come to you and you will create a unique and outstanding burger! Great advice, thanks chef!

BUDWEISER BACKYARD BURGER (click here to view and print recipe)

2 pounds coarsely ground chuck, chilled

2 tablespoons olive oil

1 bunch Fresh spinach, stemmed

4 Onion buns or ciabatta buns

4 ounces Crumbled blue cheese at room temperature

8 tablespoons Caramelized Budweiser shallot jam (see recipe below)

4 Leaves of butter lettuce

1 large ripe tomato, cut into 4 thick slices

8 slices Crisp apple smoked bacon (optional)

Salt and freshly ground pepper

Method:

For the burgers, shape the meat into 4 evenly-sized patties about 1 inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.

When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.

Cook the burgers in the skillet, turning once or twice, 7 to 10 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450˚ F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.

While the burgers are searing, heat up one tablespoon olive oil in a skillet over high heat, and cook the spinach stirring occasionally. Season with salt and pepper. Sauté until the leaves are wilted but bright green about 3 minutes. Keep warm.

Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown.

For the last minute of cooking, display the blue cheese over each burger to melt lightly. Then top the cheese with the warmed up shallot jam. Top the shallots with the spinach. Then remove to a warm platter, keep warm, and let rest several minutes before serving.

To assemble the burgers, divide the butter lettuce leaves between the buns and top with the tomatoes. Add the burgers and the bacon on top of each. Cover with the bun tops. Serve immediately with remaining shallot jam.

CARAMELIZED BEER SHALLOT JAM (click here to view and print recipe)

2 tablespoons Olive oil

2 cups Shallots, finely chopped

1 1/2 teaspoons Fresh thyme, finely chopped

1/2 cup Budweiser beer

1/4 cup Sugar

2 tablespoons Aged balsamic vinegar

Salt and freshly ground pepper

Method:

In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted. Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.

While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon of water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes. Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted.

Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper.

Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using. Makes about 1 cup.