The standard burger has gotten its share of makeovers, from the double-stack Emmy Burger to the $5,000 caviar-topped Wagyu “Golden Boy,” one of the vital costly burgers on the planet. However at Broward’s Quarterdecks, consolation meals reigns — and government chef Jonathan Jimenez retains issues easy with the all-American burger, a basic combo of seasoned beef patties, American cheese, chopped purple onions and house-made burger sauce.
In fact, even a staple deserves to be finished up proper. The burger begins with a top-notch patty made with a mix of floor brisket and brief rib for simply the correct quantity of fattiness. Applewood-smoked bacon is the perfect crispy topping, bringing a great deal of taste to the social gathering. And in a world the place “burger sauce” often simply means some type of play on 1000 island, Jimenez has kicked issues up significantly by spiking his with Worcestershire, garlic, A1, Dijon mustard and a hefty serving to of zingy horseradish.
“I like horseradish with purple meats and specialty burgers,” Jimenez says. “I wished to implement it simply to avoid ketchup and mustard and to seek out that excellent steadiness of flavors.”
Hellmann’s mayonnaise varieties the bottom of the flavorful sauce, a model Jimenez prefers over Duke’s or the reigning golden baby Kewpie, due to its consistency and texture. “I discovered it to be an ideal steadiness with regards to sauces or dressings,” he says. “It’s creamy, not oily, simple to unfold and helps me discover steadiness once I’m creating new flavors for burgers, sandwiches or dipping sauces.”
The patties themselves are seasoned with Calgary seasoning, a spice mix from Schrieber that Jimenez likes for burgers, steak and hen. Whereas the meat sizzles on the grill, the chef butters and toasts challah buns, a contented medium between a basic burger bun and a heftier, richer brioche. “I like challah buns as a result of they don’t seem to be dense,” Jimenez says. “They’re spongy, and somewhat bit candy, which enhances the remainder of the flavors you’re getting within the burger.”
The underside bun is lined with chopped purple onion earlier than being topped with the patty, which is blanketed with basic American cheese. After a contact of chopped lettuce and a slice of tomato, this burger is able to be loved.
Quarterdeck’s All-American Burger
- 1 cup Hellmann’s mayonnaise
- ¾ oz. ready horseradish
- 2 tsp. Dijon mustard
- 1¼ Tbsp. Worcestershire sauce
- 1¼ Tbsp. A1 sauce
- 2 Tbsp. chopped recent parsley
- 2 cloves garlic, minced
- 2 tsp. recent lemon juice
- ⅓ tsp. salt
- 1 pinch pepper
- 1 8-ounce beef patty
- 1 challah bun
- 1 Tbsp. Calgary Seasoning
- 2 slices bacon, cooked till crisp
- 1 slice American cheese
- 1½ Tbsp. chopped purple onion
- 2 Tbsp. chopped lettuce
- 1 tomato slice
- Butter, for the buns
- French fries, for serving
First, make the horseradish sauce. Drain the horseradish and mix with the mayo, mustard, Worcestershire sauce, A1 sauce, chopped parsley and garlic. Season with salt, pepper and lemon juice, and whisk till mixed.
Season the burger patty with Calgary seasoning, and grill to your required temperature. Whereas the patty is cooking, butter and toast the bun. Add chopped purple onion to the underside a part of the bun. Soften American cheese on prime of the patty and place it on the bun.
Add bacon, tomato and lettuce, and drizzle horseradish sauce excessive. Shut the burger with a toothpick, and serve with a facet of French fries.
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