Chris Gourmet Burger Recipes

ULTIMATE BACKYARD BURGER

Steps:

• For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
• For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
• For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
• Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
• Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
• Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

CHRIS' BAY AREA BURGER

Steps:

• Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
• Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.

CHRIS' BEST BURGERS

Steps:

• Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature.
• Mix the beef chuck, lamb, onion, Worcestershire sauce, salt, and black pepper in a bowl. Divide the mixture into fifths and form each portion into a large burger. Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. Chill the patties thoroughly, 4 to 8 hours. Allow burgers to warm to room temperature before cooking.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. Do not press burgers with a spatula as they cook, and flip only once. Let stand 1 minute before serving.

CHRIS’ GOURMET BURGER

Steps:

• Heat up the grill on high. Cook bacon till crisp and then chop up into small pieces. In a large bowl, combine the first 7 ingredients and form into patties. Salt & pepper both sides to taste. Put patties on the grill and cook for 3 minutes on one side, then turn over and cook till done, add cheese after burger is cooked thru.

AMERICA'S GREATEST GOURMET BURGERS

Steps:

• TO MAKE THE BOUDRAN SAUCE:.
• Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
• Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
• TO PREPARE THE BURGERS:.
• Heat 1 tablespoon oil in heavy nonstick small.
• sauté pan over medium heat. Add shallots.
• Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
• Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!).
• Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside.
• Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
• Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half.
• Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
• Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
• Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
• Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
• Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
• Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
• Add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).
• Place the foie gras on top of the bacon on the patties.
• Shave the truffle(if using, we didn't, price.
• too exorbitant, and we dislike them)very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles, said they are cheaper).
• Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
• We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
• We made a fancy burger into a classy meal!