Wednesday, June 19, 2013

The Ultimate Burger

I wanted to make something for Father's Day that would satisfy the meat loving fathers in my family.  The first thing that came to mind was a burger.  I set my sights on making the most indulgent burger possible.  The typical ground beef burger was not going to cut it!  One type of cheese just wouldn't be enough!  A way!  This burger had to be something spectacular.  

It all began with taking a pork shoulder out of the freezer.  Thawed it.  Brined it.  Marinated it.  There would be pulled pork on this meat lovers burger.  The patty had to be full of flavour and have amazing texture.  I decided on Top Sirloin steak and bacon for the flavour and that hand grinding the meat (chopping it) would give it the inconsistent texture I was hoping for.  I chopped it all into tiny pieces, but this wasn't enough, it just wasn't going to make this burger what I wanted it to be.  So, I stuffed the burgers with some amazing soft brie cheese.  I was starting to get there, but there were still a couple missing pieces.  The bun couldn't be a plain old burger bun, it had to be a grilled cheese sandwich on both sides, with lots of cheddar cheese (oozing!).  Finally, there needed to be some sort of sauce, so I made a sweet tomato and shallot jam.  Ahhhhh, there you have it...

The Ultimate Burger Stuffed with Brie, Topped with Pulled Pork, Sandwiched Between Two Grilled Cheese Sandwiches and Smothered in Tomato Shallot Jam

Pulled Pork 

I used the same pulled pork recipe from a previous post Pulled Pork Tacos.

Burger Patty Ingredients

2 pounds Top Sirloin steak
1/2 pound bacon
1 egg
1/2 cup breadcrumbs
3 tablespoons parsley, chopped
2 cloves garlic, chopped
1 teaspoon Worcestershire sauce
salt & pepper to taste


Chop the steak and bacon into tiny pieces.  Cut the steak into smaller chunks and chop one chunk at a time. It is easier this way and you don't have too much on a cutting board at one time.  Place in a large bowl once complete.

Add all remaining ingredients and mix until combined.

Form burger patties.  I made 6, but you could probably get 8-10 smaller patties if you choose.

Tomato Shallot Jam Ingredients

3 tomatoes
4 shallots
1 garlic clove
1/3 cup brown sugar
2 tablespoons balsamic vinegar


Place tomatoes, shallots and garlic in a bowl and puree using an immersion blender.

Stir in brown sugar and balsamic vinegar.

Put in a saucepan and reduce on low for 30-45 minutes.

Grilled Cheese Sandwich Ingredients

12 burger buns, sliced
48 slices of cheddar cheese

Using the crust as the inner part of the sandwich, place the cheese in the middle of the 12 sandwiches.

Butter the outer sides of the buns (which is really the inside) and pan fry until golden brown and cheese has melted.

Use one grilled cheese sandwich on the top of the burger and one on the bottom.

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