VIDEO: Quick and easy gourmet burgers
In honour of Burger Day on August 27, Concordia's executive chef Daniel Poulin shares his favourite recipe
August 26, 2015
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Source: University Communications Services
Canadian beef burger with a fresh, colored, cherry tomato Checca sauce
Ingredients for two huge burgers or four smaller ones
2 or 4 whole wheat Kaizer bun
500g fresh ground Canadian beef
1 whole garlic bulb, candied (recipe follows)
1/2 small fresh white onion
1 spring fresh oregano
To taste freshly ground pepper
¼ teaspoon kosher sea salt
20 ml olive oil (if cooking it in a frying pan)
15 g butter (if cooking it in a frying pan)
Checca sauce
2 cup or 300g whole colored organic cherry tomatoes
150g dice fresh mozzarella (bocconcini)
60 ml extra virgin olive oil
6 leaves fresh basil
To taste freshly ground black pepper
¼ teaspoon kosher sea salt
Preparation
- Put the freshly ground beef in a glass or stainless steel bowl (cul de poule)
- Squeeze out the candied garlic clove by pressing the bulb with the back of a chef's knife and mix it in with the meat
- Chop the white onion finely and add it the meat
- Season with salt and freshly ground pepper, and add the Panko bread crumbs
- Mix until all the ingredients are well blended
- Divide the mixture in desired amount of patties on a cutting board
- Shape the patties and reserve on a plate
- On medium heat in a frying pan, add the olive oil and the butter and cook the patties for 5 minutes on each side or until the meat reaches an internal temperature of 74C
- In the meantime, prepare the Checca sauce
- Place quartered tomatoes in a bowl and add the chopped basil, olive oil, salt and pepper; mix well and reserve to top your burger
- With a serrated knife, split the bun in two — you could toast it on the grill on both sides
- Top the bun with the burger patty and Checca sauce; add mustard or other condiments of your choice
Enjoy!
For the candied garlic
- With a sharp knife, cut the garlic bulb a ¼ inch from the core and place in a bowl
- Drizzle with olive oil and sprinkle with kosher sea salt and freshly ground pepper
- Add one spring of fresh thyme, a bay leaf and a spring of rosemary
- Place the garlic bulbs in a sauté pan, cover and cook in the oven at 300C for about 60 minutes
- Cool down and reserve in the fridge at 4C until needed.