8ozburger_madison.jpg
Photo by Tiffany Ran
Yesterday, 8 oz. Burger Bar chef and owner Kevin Chung gave pointers on making the perfect burger at home . Today,

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8 oz. Burger Bar Chef Kevin Chung Unveils The Madison (Burger)

8ozburger_madison.jpg
Photo by Tiffany Ran
Yesterday, 8 oz. Burger Bar chef and owner Kevin Chung gave pointers on making the perfect burger at home. Today, he provides some added assurance, a recipe of his latest burger with all the fixin's. Not your average DIY burger, The Madison is one of 8 oz.'s new line of burgers, which includes a mix of ale roasted mushrooms, herb aioli, aged gruyere, and thyme infused truffle salt. At 8 oz.., Chung uses a blend of sirloin, short rib, tri-tip, and chuck for his patties. But whatever your choice of meat, go 8 ounce or bust.

The Madison Burger

Ale Roasted Mushrooms

3 lbs crimini mushroom

1 quart pale ale

1 sprig fresh rosemary

2 1/2 cups fresh thyme

Soak mushrooms in pale ale and herbs in a bowl for 10 minutes to let the beer soak into the mushroom. Put the mushrooms in a baking sheet and drizzle the rest of the beer and herbs and bake for 25 minutes at 350 degree. Let cool and slice mushrooms thin. Season with 1 tsp salt and pepper.

Herb Aioli

3 cups of mayo

1 tbsp of thyme, chives, parsley, and rosemary

8 cloves fo garlic

juice of 1/2 lemon

salt and pepper to taste

In a robo coupe, blend garlic and herbs until fine, Add lemon juice, salt, pepper, and mayo and blend for 10 minutes. Let sit overnight to let the herbs infuse.

Thyme Infused truffle salt

1 cup truffle salt

1 cup fresh thyme

On a baking sheet, mix together and bake in oven at 250 degrees for 45 minutes.

Charred Onions

1 yellow onion chopped

2 tbs oil

Dice up onions into half inch pieces, in a sauté pan, heat oil, add onions, salt and pepper and let onions cook until desired char for flavor.

Other ingredients

sliced tomatoes

watercress

8 ounce burger patties

To assemble:

On a brioche bun, spread herb aioli on the top and bottom bun. On the bottom bun, add watercress, tomatoes, charred onions. Cook burgers to desired doneness and season the patty with salt and pepper on one side only. Add mushrooms on top of the burger, add a slice of Gruyere and melt cheese, sprinkle infused truffle salt on top of the cheese.

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