Gorgonzola cheeseburger with gingered-shallot patty, pretzel bun and pickled red onions
Bruno Albouze · ♥ 2.6K likes · 70.3K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Bring red wine vinegar, sugar, crushed garlic and herbs to a boil; add the red onions and let cool.
- red wine vinegar
- sugar
- crushed garlic
- herbs
- red onions
- fresh ginger
Peel the ginger with a spoon; mince the shallots.
- shallots
- butter
- oil
- herbs
Sweat the shallots in butter, oil and herbs about five minutes, add the ginger and stir a few minutes more until fragrant; cool completely and refrigerate.
- tenderloin scraps
- chuck roast
Mix ground meat from tenderloin scraps and chuck roast (70/30 lean to fat for the juiciest, 80/20 here) with eggs and the shallot-ginger mixture.
The meat blend and lean-to-fat ratio
- eggs
- pretzel buns
- gorgonzola
- tomatoes
- mayonnaise
Scale into five-ounce (150 gram) patties; refrigerate up to three days or vacuum seal and freeze for weeks.
- grapeseed oil
Toast the bun. Season the patty and sear in a hot frying pan with a drizzle of grapeseed oil on medium-high for 3 minutes.
Spread mayonnaise on the bread. Flip the patty; after one minute add the chilled gorgonzola and cook two minutes more.