Beef-Cremini Blended Burger

Meyer Natural Beef, Ponzu Tomatoes, Char-Glazed Onions, Emmentaler, Nori Aïoli

Chef Jason Dady of Jason Dady Restaurant Group | San Antonio
Yield: 8 servings

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Adapted by StarChefs | October 2018

INGREDIENTS

Ponzu Tomatoes:
2 large heirloom tomatoes, cut into ¼-inch slices
128 grams Kikkoman lime ponzu

Nori Aïoli:
400 grams Kewpie mayonnaise
6 sheets nori

Char-glazed Onions:
32 grams olive oil
2 large red onions, cut into ¼-inch rounds
64 grams Kikkoman poke sauce

Cremini Mushroom Duxelles:
30 grams peeled garlic
100 grams peeled shallots
800 grams cleaned cremini mushrooms
2 sheets nori
32 grams olive oil
30 grams Kikkoman soy sauce
30 grams Kikkoman teriyaki sauce
Salt
Black pepper

Blended Burgers:
333 grams ground brisket
333 grams ground beef belly
333 grams ground short ribs

To Assemble and Serve:
Salt
Black pepper
64 grams olive oil
8 slices Emmentaler cheese
8 brioche buns, toasted with butter
16 leaves butter lettuce

METHOD

For the Ponzu Tomatoes:
In a nonreactive container, combine tomatoes and ponzu. Marinate tomatoes 1 hour, drain, and pat dry.

For the Nori Aïoli:
To a Vitamix blender, add mayonnaise and nori, purée, and chill. 

For the Char-glazed Onions:
In a cast iron pan, heat oil and sear onions until charred on 1 side. Remove from heat and deglaze pan with poke sauce.  

For the Cremini Mushroom Duxelle:
To a food processor, add garlic, shallots, mushrooms, and nori; mince. Transfer to a heavy pan with oil and sauté Duxelles until au sec. Deglaze with soy and teriyaki and season with salt and pepper; cool.

For the Blend Burgers:
In a bowl, combine Duxelle and all the ground beef. When emulsified, form mixture into eight 150-gram patties.

To Assemble and Serve:
Heat a cast iron pan. Season patties with salt and pepper. Add oil to pan. Sear patties until a nice brown crust has formed, flip, cook 30 seconds, and turn off heat. Rest blended burgers in pan. Transfer burgers to a sheet tray lined with a wire rack. Top burgers with Emmentaler and melt cheese in salamander. Schmear Nori Aïoli on bottom of buns. Top Nori Aïoli with Char-glazed Onions followed by Blended Burger, Ponzu Tomatoes, lettuce, and bun top.

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