Burger with The Lot

This is a serious burger and I only encourage you to make it if you need to be overwhelmed by your dinner, in the very best way. Any of these toppings would accompany a simple burger beautifully. Combine and adapt them as your evening and palate demand. I love The Lot because of the balance of sweet, creamy, sharp, sour, spicy, fresh, and well caramelized when all the ingredients play on each other in that gorgeous stack.

Start by making this bright chimichurri. I’ve replaced the typical parsley with cilantro and am expecting the purists to zip it.

Pineapple Cilantro Chimichurri

Ingredients:
3 garlic cloves, finely minced
1 cup crushed pineapple, drained
Juice of 1 lime (about 2 Tbs)
1 cup loosely packed, finely chopped cilantro, stems removed
1/4 cup extra virgin olive oil
2 tsp dried oregano
1/4 teaspoon red pepper flakes
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

Instructions:
In a medium bowl, mix together all ingredients. Cover and refrigerate for half an hour and up to 2 days. Taste and season with more salt, pepper, and red pepper flakes to taste.

The Rest of The Lot

Now, caramelize onions. Peel and halve a sweet onion, then slice. In a skillet over medium high heat, melt a tablespoon of coconut or olive oil and add the onion slices. Sprinkle with a teaspoon of salt and stir occasionally until they are translucent and starting to brown. This will take about 15 minutes. Plenty of time to get the other ingredients together.

Next, make your fry sauce. Apparently this is a regional thing, which I usually pass on, but homemade is quite the condiment. Mix 3 tablespoons homemade mayo with 2 tablespoon tomato paste (or homemade no-sugar ketchup, if you’ve gone to the trouble).

Ok, next. You’ll need great ground beef. Allow for about 1/3 pound per person. Any less and you’ll just have to eat two. Season the meat with a teaspoon of salt and a half teaspoon freshly ground pepper. Mix together well with your hands and form into patties. Heat your grill or a skillet on the stove top to a medium high heat. Grill for 3-4 minutes per side. Mine took 7 minutes total and were a perfect medium-rare. Remove from the grill and plate in preparation for the works.

Back in the skillet, heat a bit of coconut or olive oil over medium heat and fry an egg over easy. For heaven’s sake, don’t over cook that yolk.

Ready to assemble?! Put a spoon full of fry sauce on the burger, top with some excellent sauerkraut or pickles, add the egg, then a dose of caramelized onions, and finally, a heaping spoon of the chimichurri. Slice it up and make sure you get a bit of everything in each bite.

 

Auuuggghhhmmmm!

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