Restaurant quality!
- Jonathan Sindler
- Jun 25, 2022
- 3 min read
So far this weekend has been about making recipes that I would put up against any store-bought or restaurant recipes.
First up, these are my new Blue Cheese Bacon Burgers and I would put them up against any restaurant burger. They are insanely moist and flavorful but the secret may shock you.
DUXELLES! That's right....the same mushroom mixture that is typically found in a beef wellington is what I used in the burgers. Duxelles is typically made from mushrooms, shallots, and garlic. Mushrooms hold a ton of water so my theory was that they would make the meat moist. I put the ingredients into a food processor and pulsed until they were finely chopped and combined.
I cooked the mixture in a combination of butter and olive oil until most of the water was released and evaporated (I did not want the burgers to be too wet) and I seasoned with just salt and pepper. Once finished, I allowed it to cool for a few minutes.
I added the duxelles to the meat mixture (I used 80/20) along with good Worcestershire sauce, garlic powder, onion powder, steak seasoning, salt, and pepper. I then formed the patties, put an indentation in the middle with my thumb to prevent shrinking while cooking, and then into the refrigerator to help firm up a bit before the grill.
As if the burgers were not going to be good enough already, I decided to quickly fry some onion straws. I soaked some thinly sliced red onion in buttermilk, dredged in seasoned flour, and then into hot oil for just a few minutes. I drained them and seasoned with more salt.
When it was time to build the burgers, I started with the blue cheese sauce on the toasted onion brioche roll. (Homemade blue cheese sauce is easy - blue cheese, sour cream, mayo, buttermilk, hot sauce, salt, and pepper.)
Next up I added the burger patties....
...crispy bacon...
...onion straws...
...lettuce....
...and some pickles and tomato to finish. My theory was correct and these were so moist, flavorful and juicy. You can even cook them to well done and they will still be moist due to the duxelles and the 80/20 meat. For the mushroom haters out there, you cannot taste nor can you see the mushrooms. You will not even know they are there.
These burgers are not the only restaurant quality recipes this weekend. Last night, we entertained some foodie friends and we each cooked - basically we created our own episode of Guy's Ranch Kitchen.
To start, I made Red Wedding cocktails. One part simple syrup, one part lemon juice, two parts blended whiskey, shaken with ice, and poured into an ice-filled rocks glass. The red wine floater on top can be done by slowly pouring the wine over the back of a spoon into the glass. Beautiful and refreshing!
I also made some appetizers to accompany the cocktails. First up, I made Molly Yeh's Homemade Squeeze Cheese. I grew up eating the canned version of this....a can of squeeze cheese and a box of crackers were all I needed. Well now thanks to Molly, it can be made at home anytime and it is very easy! If you use the right piping starred tip, it even comes out looking exactly like the canned version!
I also made my Balsamic Onion Dip. I would put this recipe up against ANY store bought onion dip....it's THAT good. I cooked diced onions and garlic in olive oil with some fresh thyme, salt and pepper until soft and starting to caramelize. Then I added about a tablespoon of balsamic vinegar and cooked for a few more minutes. Once the onion mixture was cooled, I added it to some sour cream and mayo, plus some garlic powder. I then combined it, covered it, and refrigerated until ready (several hours minimum and overnight is even better). The flavor is insane and the longer it sits, the better it gets.
I also made Soy Maple Glazed Brussel Sprouts with Bacon. This may be my new all-time favorite side dish and again, I would put this up against any restaurant! The glaze is made from soy sauce, a bit of sambal for a touch of heat, good maple syrup, a touch of sesame oil, and some Szechuan pepper. I cooked it down until syrupy while the sprouts roasted in the oven (I just tossed them with olive oil, salt, and pepper before roasting) and then I combined it all together, topped with crispy bacon, toasted sesame seeds, and fresh scallions. I'd be willing to bet that someone who hates Brussel sprouts would love these.
That's all for now.....next up, some new brunch ideas that will make your mouth water!
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