Friday, June 19, 2009

My own Burger Bar

A few ideas to expand on Hubert Keller's Burger Bar book:

1. Loco moco
Incorporate diced Maui onions into the ground beef, and fry up the hamburger patties. Use the pan drippings for a roux, adding chicken bouillon dissolved in half a cup of hot water, Maggi liquid seasoning, soy sauce and black pepper. Add sauteed shitake mushrooms to the gravy. Mound steamed rice on a plate, top with sunny side up fried eggs, place hamburger patties along side and cover in gravy.

2. Ultra lux adobo burger
Make chicken adobo the usual way, with the addition of chicken liver about five minutes before the dish is cooked. Refrigerate so that the sauce reaches a jellied form. Cut adobo jelly into cubes. Meanwhile, take the chicken liver and mash into a paste, mix into ground Kobe beef, truffles and roasted garlic paste. Form patties and insert adobo jelly cubes in a few spots. Create an indentation in the middle of the patty, then fry with indentation side up in a hot pan with oil skimmed from the adobo sauce along with additional canola oil. Use jumbo size pan de sal bread, spread with a thin layer of roasted garlic paste, adobo sauce. Place hamburger patties inside and top with caramelized onions, green zebra tomatoes and red leaf butter lettuce.

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